Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy.
Combine milk mixture, garlic, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
On a floured surface, punch down the dough and shape into small balls, just smaller than a tennis ball about 2.5 ounces each. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Melt the butter in a small saucepan with the Italian seasoning. Once melted, remove from heat. Stir in parmesan. Remove rolls from the oven and brush with melted butter before serving.