Transfer the dough to a work surface, shape into a square and divide into 25 pieces. Roll each piece into a ball, cover and leave to rest for 15 minutes.
Deaerate the dough ball a little more by tucking in the edges and placing them in a greased mold. Cover and leave to rise for a further 30 minutes.
Meanwhile, prepare the garlic butter: In a bowl, combine the chopped garlic, dried parsley and melted butter, mixing well.
Brush the tops of the leavened rolls with garlic butter and bake in a preheated oven at 180C/350F for 15-17 minutes.
When the rolls are still warm, brush them with a little more garlic butter and enjoy!
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