Grease a 9x13-inch baking pan with unsalted butter. In a stand mixer, combine the all-purpose flour, sugar, instant yeast, and kosher salt. In a saucepan, warm the whole milk and unsalted butter until melted. Pour the warm mixture into the dry ingredients, then mix in the beaten large egg and yolks. Knead the dough for 5-7 minutes until it’s smooth and elastic.

Transfer the dough to an oiled bowl and cover it with a clean cloth. Let it rise in a warm place for 30-40 minutes, or refrigerate overnight for a slower rise.

Mix the softened unsalted butter, grated garlic, fresh parsley, and a pinch of salt in a bowl until well combined.

Roll out the risen dough into a large rectangle on a floured surface. Spread the garlic filling evenly over the surface, fold the dough in thirds like a letter, then slice into strips.

Twist each strip lightly and place them into the prepared baking pan. Cover and let the dough rise again until it has doubled in size, approximately 1 to 1.5 hours.

Preheat your oven to 350°F (175°C). Brush the rolls with an egg wash made from the remaining large egg, and bake for about 20 minutes.

Right after baking, brush the rolls with melted butter and sprinkle with flaky sea salt.