In large bowl, combine ¾ cup (175 mL) warm (not hot) water, yeast and sugar. Cover and let stand until foamy, about 10 min. Meanwhile, in large microwaveable bowl, combine milk and butter and heat on MEDIUM about 1 ½ min., or until butter has melted and milk is warm (not hot). Pour milk mixture into yeast mixture; stir to combine. In small bowl, fork-beat 1 egg; mix into yeast mixture along with garlic. Set aside.
In large bowl, combine 4 ½ cups (1.125 L) flour, basil, parsley and salt Add flour mixture into yeast mixture; stir until shaggy dough forms. Tip onto a well-floured surface. Knead about 10 min., or until smooth and elastic, sprinkling with flour to prevent sticking as needed. Place dough in large clean, well-oiled bowl. Cover with a damp tea towel. Let rise until doubled in size, about 1 hr.
Punch down dough. Turn out onto a lightly floured surface. Divide dough into 20 equal sized pieces. Shape each piece into a ball. Place 10 dough balls, evenly spaced apart, in each of 2 well-greased, 9-in. (23-cm) round cake pans. Cover with damp tea towel and let dough rise until doubled in size, about 30 min.
While dough is rising, preheat oven to 375°F (190°C). Whisk remaining egg in small bowl and brush beaten egg on top of dough balls using pastry brush. Bake 25 to 30 min., or until golden brown on top and cooked through. Cool rolls 5 min.¬ in pans. Unmold and cool on racks.
Substitute garlic and parsley for ¼ cup (60 mL) each chopped black olives and sundried tomatoes.