Heat and stir milk, sugar, butter and salt just ‘till warm (120 to 130 degrees) and butter almost melts. *Warning! If your milk is too hot then you will kill the yeast. Make sure that your temp. is as noted or warm to the touch.*
Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds. Beat on high for 3 minutes.
Add little by little the remaining flour until you get a nice, firm dough, yet still a little sticky. Turn dough onto a floured surface and knead in as much remaining flour as you can.
Shape in a smooth ball and place in a greased bowl until doubled (about 1 hour).
Punch dough down and let rest for 10 minutes. You are ready to shape into little one-inch balls.
In a greased muffin tin roll, and tuck 3 small dough balls in each muffin cup.
Cover and let rise for 20 minutes.
Brush with melted butter, sprinkle with dried parsley, granulated garlic, kosher salt, and cracked black pepper.
Place in a 375 degree oven for 15-20 minutes until lightly golden brown.