In a mixing bowl, combine 1 cup of warm whole milk, 1 teaspoon of granulated sugar, and 2 ¼ teaspoons of active dry yeast. Stir gently, then let it sit for 10-15 minutes until it becomes foamy.

Once the yeast is foamy, add the remaining sugar, 2 large beaten eggs, 4 tablespoons of melted unsalted butter, 2 teaspoons of garlic powder, and 1 teaspoon of salt into the bowl. Mix on medium speed until well combined, then gradually add 3 ½ to 4 cups of bread flour until a slightly sticky dough forms.

Turn the dough out onto a lightly floured surface or knead in the mixer for about 3-4 minutes or by hand for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm place until it doubles in size, around 1 hour.

Gently punch the dough down, divide it into 12 equal pieces, and shape each piece into a smooth ball. Place the balls into a greased baking pan.

Cover the shaped rolls and let them rise again in a warm area until they double in size, about 1-1.5 hours.

Preheat your oven to 350°F. Brush the tops of the rolls with garlic herb butter and bake for 18-20 minutes until golden brown.

Remove from the oven and brush with more melted garlic herb butter. Allow to cool for a few minutes before transferring to a wire rack.