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1
Preheat oven to 350 F.
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2
In the bowl of an electric mixer combine 4 cups of the flour, yeast, sugar and salt. Set aside.
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3
In a medium size sauce pan over low heat, melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 F. Remove from the heat and pour the milk mixture over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Make sure the yeast has dissolved. Then beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing.
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4
Place the dough in a large bowl that has been oiled. Turn the dough in the bowl to coat it completely in the oil. Cover the bowl with a tea towel or some greased plastic wrap and let the dough rise in a warm place for about 1 hour or until the dough has doubled in size.
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5
Remove the dough from the bowl and place on a countertop. Divide the dough in half then divide each half into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of each piece of dough. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn't melt out during baking. This will make approximately 36-40 rolls.
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6
Place the rolls on a parchment lined baking sheet about 1/2-inch apart. Cover the baking sheet and let the dough rise for about 30 minutes. Bake in the preheated 350 F oven for 20 minutes or until golden.
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7
Meanwhile, melt the 1/4 cup butter in the microwave and then add the minced garlic. Set aside. Mix the grated parmesan cheese with the parsley and set aside.
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8
When the rolls come out of the oven, immediately brush them with the garlic butter and sprinkle with parmesan cheese parsley mixture. Serve immediately.
