Add the melted butter, egg, salt, and flour. Mix until a soft dough forms. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook for about 5–7 minutes. The dough should feel smooth, elastic, and slightly tacky.
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60–90 minutes, or until doubled in size.
While the dough rises, combine the melted butter, minced garlic, grated Parmesan, chopped parsley, Italian seasoning, salt, and black pepper in a small bowl. Stir until everything is evenly mixed.
Once the dough has doubled in size, gently punch it down to release excess air. Transfer it to a lightly floured surface and divide it into approximately 24–30 small pieces.
Roll each piece into a small ball. Dip each dough ball into the garlic Parmesan butter mixture, making sure all sides are coated.
Arrange the coated dough balls in a lightly greased 9-inch round baking pan or bundt pan. Sprinkle any remaining garlic butter mixture over the top.
Cover the pan loosely and let the dough balls rise for another 20–30 minutes. They should look slightly puffed and begin touching one another.
Sprinkle the remaining Parmesan cheese over the risen dough balls. Bake for 25–30 minutes, or until the top turns golden brown and the bread is cooked through. If the top starts browning too quickly, loosely cover the pan with aluminum foil for the remaining baking time.
Remove the bread from the oven and let it rest in the pan for about 5–10 minutes. Sprinkle with fresh parsley and a little extra Parmesan cheese.
Carefully transfer the bread to a serving plate. Serve warm while the pieces are soft, buttery, and easy to pull apart.
