In a large bowl, combine the flour, sugar, salt, and yeast. In a separate small bowl, whisk together the melted butter, olive oil, and warm milk. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Turn the dough onto a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky—if it's too sticky, dust with a bit more flour. I prefer kneading by hand here rather than using a mixer because you can really feel when the gluten has developed properly.

Place the kneaded dough in a lightly oiled bowl, cover it loosely with plastic wrap or a damp towel, and let it rise at room temperature for about 1 hour until it roughly doubles in size. Once risen, punch down the dough gently and divide it into 8-10 equal pieces. Roll each piece into a smooth ball between your palms, then place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover loosely and let them rise for another 20-30 minutes while you preheat your oven to 375°F.

Bake the risen dough balls at 375°F for 15-18 minutes until they're golden brown on top and sound hollow when tapped on the bottom. Don't overbake—you want them tender, not overly crispy. Remove from the oven and let them cool for just 1-2 minutes while you prepare the garlic butter.

While the dough balls are baking, melt the Kerrygold unsalted butter in a small saucepan or bowl over low heat. Add the freshly minced garlic and red pepper flakes, stirring gently for about 30 seconds just until fragrant—don't let the garlic brown or it will become bitter. Remove from heat and stir in the fresh chopped parsley. I like to use Kerrygold specifically here because its higher fat content and rich flavor really elevates the simple garlic coating.

While the baked dough balls are still warm, brush or drizzle the garlic herb butter mixture from Step 4 generously over the top and sides of each ball. Work quickly while they're hot so the butter soaks in and the flavors meld. Serve immediately for the best texture and flavor.