In small bowl, stir together milk, sugar and yeast. Let stand 10 minutes or until foamy.
In large bowl, combine milk mixture, butter and egg. Using electric mixer fitted with dough hook, beat on low speed until combined. Add flour and salt; beat until dough is smooth and elastic, about 5 to 6 minutes. Add parsley and beat until combined.
Transfer dough to greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Prepare 9 in. x 9 in. pan with vegetable pan spray.
Divide dough into 16 pieces and roll each into a ball. Place in prepared pan. Brush with melted butter and sprinkle with sesame seeds. Cover and let rise 30 minutes.
Uncover and bake 24 to 28 minutes or until rolls are golden brown and sound hollow when tapped. Let cool in pan on cooling grid 5 minutes, then turn out onto grid to cool completely.