Step 1

For the dough, whisk together the water, yeast and 1/2 tablespoon of the sugar in a small bowl. Let stand until foamy, about 5 minutes.

Step 2

Beat the milk, eggs, salt, butter, yeast mixture, and remaining 1 tablespoon of the sugar on medium-low in the bowl of a stand mixer fitted with a dough hook attachment until well combined, about 10 seconds. With the mixer on medium-low, gradually add the flour. Once the flour is incorporated, increase the speed to medium and beat the dough until smooth and elastic, 6 to 8 minutes. Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Let stand until doubled in size, 1 to 1 1/2 hours.

Step 3

For the garlic butter, combine the butter, garlic, and salt in a small saucepan. Heat over medium-low heat, stirring occasionally, until the butter is melted, about 5 minutes. Remove from the heat and stir in the parsley and rosemary. Set aside 1 tablespoon of the garlic butter for brushing on the baked loaves.

Step 4

Lightly grease 2 (9-by-5-inch) loaf pans. Turn the dough out onto a lightly floured surface. Divide the dough into 40 (about 1 ounce) pieces; shape into balls. Roll 20 dough balls in the garlic butter and arrange in the bottom of the prepared loaf pans. Sprinkle with half of the parmesan. Repeat with the remaining dough balls, garlic butter, and parmesan. Drizzle any remaining garlic butter evenly over the loaves.

Step 5

Cover the pans loosely with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Preheat the oven to 350° during the last 20 minutes of rise time.

Step 6

Uncover the loaves and discard the plastic wrap. Bake until the tops are golden brown and a thermometer inserted in the center registers 200°, 35 to 40 minutes. Remove from the oven and brush the tops with the remaining 1 tablespoon of garlic butter, reheating the butter gently over low heat if needed to melt. Cool the loaves in the pans on a wire rack for 5 minutes. Carefully remove the loaves from the pans. Serve warm.