In a frying pan, heat olive oil on medium heat. Add minced garlic and sauté until browned. Remove from flame and cool.

Meanwhile, roll the dough into a large rectangle – about 12 x 16 inches. Smear with oil/garlic mixture and sprinkle the  Parmesan cheese, salt and chopped parsley evenly. Roll up the dough (on the longer side).

Cut a piece of parchment paper a bit longer than the roll. Sprinkle additional salt and chopped parsley evenly over the  sheet. Place the roll at the top of the sheet and smear with olive oil. Roll the dough gently toward you along the sheet,  picking up the parsley and salt while doing so.

Cut dough in 20 even pieces. Line up two rows of five pieces each at the bottom of a greased loaf pan; swirl should be visible. Repeat with another two rows of five on top of the first row. Let rise for 45 minutes or until doubled in size, then brush with egg wash and bake for 40 minutes in an oven preheated to 350 degrees Fahrenheit.