#Make_the_garlic_butter:

Put butter, salt, fresh parsley leaves in a small bowl, mix until combined. Add garlic powder/minced garlic into the mix and continue mixing until well blended with fork. Keep in the fridge until ready to use.

#Make_the_dough :

#1. In a mixing bowl put flour, make 3 wells. Add into each well sugar, salt, yeast. Stir sugar and yeast first then stir together using a wooden spoon.

#2. Pour warm milk and beaten egg (minus 2 tbsp). Stir until combined.

#3. Add soft butter, continue stirring until well blended into a smooth sticky dough.

#4. Put the dough into greased bowl. Cover with cling wrap and put in a warm place for about an hour. An hour later the dough will be very soft and hollow. When you pull the dough, it will show the hollows all around. Sprinkle with extra flour and start folding with fingertips (not kneading). Sprinkle more flour as needed but not too much.

#5. Dust work table with flour before put the dough. Flatten the dough with hand. Cut into 16 pieces.

#6. Shape the dough into balls. Sprinkle with flour to prevent sticking.

#7. Flatten or press the dough with fingers, spread with less than 1/2 tsp of garlic butter. Fold into a half-moon then gather both corners creating a flower petal. Repeat the method until finished.

#8. Arrange on greased lined with parchment paper a round baking pan (I used an inverted pie pan). Let them rise for 1-hour in a warm place.