1. Add the warm milk to the bowl of your stand mixer. Crumble in the yeast and sprinkle the sugar on top. Stir everything until combined then let it sit for about 5-10 minutes until the yeast is dissolved and bubbling or slightly foamy. If not, start over with a fresh package of yeast.
2. Add in the garlic powder, salt, eggs and butter and mix everything until combined. The butter will seperate from the mixture, that’s okay.
3. With the stand mixer running on low speed, add in 4 cups of flour. Then slowly add in up to 1/2 cup more until you reached the right consistency. The dough should be soft and still slightly sticky, but not too sticky to handle. 
4. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours, until it has doubled in volume. In the meantime, coat a 23cm x 34cm casserole pan (9x 13 inches) with non-stick spray.
5. Once the dough had enough time to rise, punch down into the center of the dough to release the air. Then form into 12 equal size balls and place into the greased casserole pan. Cover the pan with plastic wrap and let them the dough balls rise for 1 hour.
6. In the last 15 minutes that the dough is rising, preheat your oven to 180C (350F).
7. Brush the tops of the dough balls with a whisked egg yolk. Then bake for 15 minutes and remove from the oven.
8. Sprinkle the grated parmesan onto the rolls and bake for an additional 5 minutes. 
9. In the meantime, prepare the garlic butter by melting the butter in a small saucepan. Once melted add in the garlic and roast until fragrant.
10. Remove the rolls from the oven and brush with the garlic butter. Sprinkle with rosemary and serve warm or at room temperature.

Make ahead tip

Stop at step 5, after covering the casserole pan with plastic wrap and store the dough balls in the fridge until the next day. Make sure to wrap the pan tightly so the rolls will not dry out. Then continue the next day by letting them rise for 1 hour.