Combine all dough ingredients except butter in a bowl, ensuring yeast does not directly touch sugar or salt.

Knead the dough by hand or mixer for 5 minutes.

Add butter and knead for 15–20 minutes until smooth.

Cover the dough with plastic wrap and let it proof in a warm place (40°C) for 50 minutes.

Deflate the dough gently and divide it into three equal portions. Shape each into a ball.

Cover the dough balls with plastic wrap and let them rest for 15 minutes.

[Condensed Milk Sauce] Mix melted butter with condensed milk until smooth.

Brush the baking molds (15.5cm×8.9cm×4.3cm) with a thin layer of condensed milk sauce.

[Garlic Butter] Cream softened butter, add sugar, and mix well. Gradually add condensed milk, minced garlic, and parsley powder.

Roll each dough ball into a 12×20cm rectangle.

Spread 25g of garlic butter evenly, leaving a small margin at the edges.

Roll the dough tightly from one end and cut into 2cm slices.

Place the slices into the prepared molds.

Cover the molds with plastic wrap and let the dough proof in a warm place (40°C) for 40 minutes.

Brush the surface with milk and bake in a preheated oven at 170°C for 10 minutes.

Immediately brush the surface with remaining garlic butter after removing from the oven.

Bake for an additional 5 minutes at 170°C.