To make the dough: In a small saucepan, warm the milk and butter to 100 degrees F. In the bowl of a stand mixer fitted with the dough hook, combine the sugar and yeast. Pour the milk/butter mixture over the yeast and sugar and let it rest for 5 minutes until the yeast is foamy. If your yeast does not get foamy, it may be too old to use. Add the eggs and flour to the bowl and mix on low. As the dough comes together, sprinkle in the salt. Mix on low for 10 minutes until the dough is smooth. Transfer to a greased bowl, cover with plastic wrap, and let the dough rise in a warm location until doubled in size.

Grease a large rimmed baking sheet (13X18) or two smaller baking sheets(8x12), if making both flavors. Punch the dough down and portion the dough into 24 pieces. The easiest way to do this is to weigh the dough, take the total weight and divide it by 24. This ensures even-sized pieces that bake at the same rate. Roll each piece into a ball and place it on the greased baking sheet one inch apart. Loosely cover with plastic wrap and allow to rise until doubled in size and the rolls are touching.

To make the honey butter: melt butter and combine with honey until well mixed. Cool slightly until the mixture has thickened.

To make the garlic butter: melt the butter in a small saucepan over low heat and add the garlic. Cook for 2 minutes and remove from heat. Add the salt and parsley and stir to combine.

To assemble: Preheat an oven to 375 degrees F. Remove the plastic wrap from the dough and gently, but liberally, brush with either butter. If using honey butter, sprinkle the rolls with flaky sea salt after brushing with butter. If using garlic parmesan, sprinkle with parmesan after brushing with garlic butter. Bake for 15 minutes until the rolls are golden brown on top. Remove from oven and let the rolls cool before serving. Sprinkle garlic parmesan rolls with extra parmesan if desired after they cool slightly.