Rolls and Assembly:

In the bowl of a stand mixer fitted with dough hook, whisk warm milk, yeast, and sugar together and let sit for 3-5 minutes, until foamy.

Turn machine to medium-low speed and beat flour, 2 Tbsp butter, and salt together. Knead for about 5 minutes, until dough is smooth, but a bit tacky.

Transfer dough to a large lightly oiled bowl, cover with a kitchen towel or plastic wrap, and placce in a warm location for about an hour, until dough doubles in size.

Make garlic-parsley butter (below) and set aside.

Butter a 12-inch cast-iron skillet (I used 10-inch and 6-inch skillets and divided dough between each).

Divide dough in half, keeping one half covered in bowl. Cut the other half into 8 pieces and form each piece into a small ball. Roll balls into garlic-parsley butter and arrange in concentric circles in skillet, about ¼ inch apart. Repeat with second half of dough.

Cover skillet loosely with plastic wrap and let it stand in a warm place for about an hour, until the dough has doubled in bulk.

While rolls are resting, pre-heat oven to 350 degrees.

Brush rolls with more garlic-parsley butter and then bake for 30 minutes, until golden.

Remove from oven, brush with remaining butter and sprinkle with sea salt before serving.

Garlic-Parsley Butter:

In a small saucepan, melt butter with garlic.

Once melted and stirred together, transfer mixture to a medium bowl and let cool. Stir in parsley.