In a large mixing bowl, combine 1 cup of warm milk and 2 tablespoons of sugar, then sprinkle in 2 teaspoons of active dry yeast. Let it sit for about 5-10 minutes until foamy.

In another bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix in the yeast mixture and 2 beaten eggs, then knead until the dough is smooth and elastic, approximately 8-10 minutes.

Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm spot until it doubles in size, about 1 hour.

In a small bowl, mix 1/2 cup of softened butter with 4 cloves of minced garlic, 2 tablespoons of fresh parsley, and 1 teaspoon of Italian seasoning. Stir until well combined, then fold in 2 cups of shredded cheese.

Roll the dough out on a floured surface into a large rectangle, approximately 1/2 inch thick. Spread the garlic cheese mixture evenly over the dough, then roll it tightly into a log shape and slice it into 12 rolls.

Place the sliced rolls in a greased baking dish, cover with a towel, and allow them to rise again until puffy, about 30 minutes.

Preheat your oven to 375°F (190°C). Bake the rolls for about 25 minutes, or until golden brown and the cheese is bubbling.

Remove the rolls from the oven and let them cool for about 5 minutes. Serve warm, with a drizzle of melted garlic butter if desired.