Pour in the milk and add the egg.
Knead the dough with a mixer for 5 minutes. Cover with a cloth and leave for 20 minutes.
Add the soft butter and garlic and continue to knead until you have an elastic dough.
Transfer the dough to a bowl greased with oil, cover and leave to rise in a warm place for 1 hour or until it doubles in volume.
Transfer the dough to a pastry board, shape into a square and divide into 25 pieces. Form each piece into a ball, cover and leave for 15 minutes.
Degas the dough balls further by rolling up the edges and placing them in a greased tin. Cover and leave to rise for another 30 minutes.
In the meantime, prepare the garlic butter: combine the chopped garlic, dried parsley and melted butter in a bowl and mix well.
Spread the tops of the yeast buns with garlic butter and bake in an oven preheated to 180°C for 15-17 minutes.
While the buns are still warm, spread a little garlic butter on them and enjoy!
