Mix together the milk, sugar, and yeast. Let it sit for 5 - 10 minutes until the yeast is frothy. If you don't see any activity, the yeast may be dead. Throw it out and try again.
In the bowl of a stand mixer fitted with a dough hook, add the yeast and milk mixture, egg, all purpose flour, and salt. Mix on low speed until incorporated. While the stand mixer is running, add pieces of softened butter until fully incorporated. Mix on medium-low speed for another 15 minutes until dough passes the window pane test. If it does not pass the window pane test, keep kneading and check again.
Shape the dough into a ball and placed into a lightly greased bowl. Cover with plastic wrap and let proof for 45 – 60 minutes until doubled in size.
Grease a 9 x 13 in. baking pan. Lightly flour a work surface and turn the dough onto the surface. Knead a couple of times to squeeze out the air bubbles. Divide the dough into 2 equal pieces.
Take one piece and roll out into an 8 by 12 inch rectangle. Spread half the garlic spread across the surface of the dough, all the way to the edges. Divide the rectangle into 6 equal strips, each strip being about 2 inches wide. Roll up each strip and place it with the coiled side facing sideways in the baking pan. Repeat with the second half of the dough and remaining garlic spread.
Cover the baking pan with plastic wrap and let proof for another 45 minutes. When you press your finger into the dough, the indent should come back halfway. If it comes back all the way, it needs more time. Towards the end of the proof, preheat your oven to 350°F.
Mix together the melted butter, minced garlic, Italian seasoning, and salt. Brush half the mix on top of the proofed rolls. Place in the middle rack of the oven and bake for 20 minutes until golden brown.
Remove from the oven and brush with the remaining butter mix. You may need to microwave the mix for a few seconds if it's solidified while the rolls were baking. Sprinkle with parsley and serve. Best enjoyed while warm!