Place the self rising flour, yeast, dry milk powder, salt, sugar, granulated garlic, oil, egg, and chopped jalapenos to the bowl of an electric mixer fitted with the hook attachment or to the bowl of a bread machine. Add the water to the bowl and mix on medium low until the dough is completely incorporated about 1 to 2 minutes. The dough should be extremely soft. If it's not, continue to mix with 1 more tablespoon of water for a few more seconds. Grease a bowl with oil and place the dough in the bowl and cover with plastic wrap. Place the bowl in an oven thats turned OFF. Let rest for 2 - 3 hours until the dough triples in size.

Place two racks near the center of the oven and preheat the oven to 400 degrees F. Remove the dough from the bowl and bang the dough on a clean surface to remove air. Cut the dough in half. Roll the dough out into 10in x 16in with 1/4 inch thickness. Brush a quarter of the butter on the dough. Spread half the minced garlic, parmesan cheese, and parsley on the dough and roll the dough from one end to the other. Cut 1 inch thick slices and place the slices into a muffin tray with swirl side up, pressing down lightly. Repeat with other half of dough. Brush the remaining butter on the tops. Bake rolls for 15 minutes or until the tops are just golden brown. Serve warm.