In a large mixing bowl take warm milk and water. Then add garlic, rosemary, parsley, yeast, sugar, and salt.
Add one egg and gently combine the mixture using a whisk.
Slowly add dry flour into the wet ingredients. Mix the flour until it absorbs all the moisture and forms a crumbly mixture. Cover the bowl with a clean kitchen towel and let it sit for 10-15 minutes. See notes on how to use a stand mixer.
Then on a flat surface knead the flour mixture until it forms a soft supple dough. Add oil while kneading the dough.
Transfer the dough to a mixing bowl and let it rise for about an hour or so or till it doubles in size.
Now divide the dough into 15 equal parts. Shape it into small round balls. Place the rolls on a baking or roasting pan leaving some space in between.
Again cover the tray with a clean towel and let the rolls rise for another 30-40 mins.
Meanwhile, preheat the oven to 375F.
Remove the cloth and transfer the tray to oven and bake the rolls for about 12-15 min.
To get a nice brown crust on the rolls you can apply oil using a brush as soon as rolls are out of the oven and still hot.