Dissolve the yeast in ⅓ cup of the warm water in a small bowl.

In the bowl of a stand mixer, combine the flour and sugar using the dough hook. Add the yeast mixture, the remaining ⅓ cup of water, eggs and evaporated milk. Knead with the dough hook for 4-6 minutes.

Add the ⅓ cup of softened butter and kneed for another 4-6 minutes. The dough will be sticky, but should be soft and elastic. Cover and let rest for 15 minutes.

Divide the dough into 24 equal portions. It helps to grease your hands and working surface with butter. Stretch out each portion into a rectangle. Spread ¾ cup of the remaining softened butter on each piece and sprinkle with garlic powder. Fold the dough over lengthwise and pinch the edges to seal. Tie the “rope” into a knot and place in greased muffin tins or on parchment paper on a baking tray (leaving 2 inches between each roll).

• Let the rolls rise until doubled, about two hours. Preheat the oven to 350 Fahrenheit. Bake for 20-25 minutes, or until golden brown.
• While the rolls are hot, brush with the remaining ¼ cup of butter and sprinkle with additional garlic powder and parsley flakes.