In a small sauce pan, warm the milk slightly until lukewarm. Dissolve the yeast in it.
Place the flour in a large bowl, add a pinch of salt, and make a well in the center.
Pour the yeast-milk mixture into the well. Add the olive oil and the egg. Then, knead everything into a smooth dough.
Cover the dough and allow it to rise in a warm place for about 1 hour.
Meanwhile, peel the garlic and either press it through a garlic press or finely mince it. Wash and dry the herbs, then chop them finely.
Melt the butter in a small saucepan, but make sure it doesn't get too hot. Stir in the herbs, garlic, red pepper flakes, and sea salt flakes into the melted butter. Set the herb butter aside and let it cool slightly.
Roll out the yeast dough on a floured work surface into a rectangle about ¼ inch thick.
Spread the herb butter evenly over the dough, leaving about a ¾-inch border length-wise. Sprinkle the whole thing with the grated Parmesan.
Roll up the dough tightly from the long side. Using a sharp knife of thread, cut the roll into approximately ¾-1 inch thick slices.
Grease the baking pan and arrange the rolls in it, leaving some space between them. Cover them and let them rise again for about 20–30 minutes.
Preheat oven to 350°F. Bake the herb rolls for about 20–25 minutes, or until golden brown.
Let the rolls briefly cool and serve them warm.
