In a bowl, combine together milk, yeast, sugar and salt.

Add flour and bring everything together to a soft dough consistency.

Add butter and mix everything well.

Knead the dough on your counter for 10 minutes or in a stand mixer for 7 minutes.

Once the dough is smooth, soft and pliable, transfer to a bowl, coat it with oil and cover with cling film.

Set aside until double in volume.

Mix together grated garlic, melted butter and parsley and set aside.

Roll the dough into a rectangle. Apply the garlic butter evenly on top.

Now holding the longer side, fold the dough into a half.

Now cut twelve equal stripes out of the dough.

Take each stripe, keeping one edge intact, make two slits to the bottom.

Braid each stripe.

Now roll the braid making sure that the end is tucked into the bottom.

Place this in a greased muffin tray.

Repeat for all the remaining stripes.

Cover the tray and set aside until nearly doubled.

Preheat the oven at the same time to 200C.

Brush the top of the rolls with milk and bake in preheated oven for 15-20 minutes or until the top is nicely browned.

Serve it hot out of oven.