Add the warm milk, sugar, and instant yeast to a large mixing bowl and mix well. Add the flour and salt and mix with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 minutes. Add the softened butter gradually, kneading well after each addition until completely absorbed. Continue kneading for another 10 minutes, until the dough is smooth, soft, and elastic.

Lightly grease a bowl and place the dough inside. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

Gently deflate the dough and transfer it to your work surface. Using a rolling pin, flatten it into a rectangle and divide into 12 equal portions.

Roll each portion into a smooth log about 7 inches long. Place on a parchment-lined baking sheet, leaving some space between each one. Cover loosely and let the garlic breadsticks proof for about 30 minutes, or until noticeably puffy.

Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1–2 minutes, just until fragrant. Do not brown the garlic.

Remove from the heat and let the butter cool slightly. Stir in the parsley or coriander and Italian seasoning.

Preheat the oven to 190°C. Bake the garlic breadsticks for 12–15 minutes, or until lightly golden brown on top.

As soon as they come out of the oven, generously brush with the prepared garlic butter. Sprinkle with parmesan cheese and serve warm.