Warm the milk to 110°F and melt 5 tablespoons of butter; set aside. Place flour in the bowl of a stand mixer. Add yeast, salt, grated garlic, garlic powder, sugar, milk, eggs, and 5 tablespoons melted butter. Start mixing on low speed. Slowly increase to medium and beat until smooth, about 1 minute.

Grease a 9x13-inch baking dish with butter. Form rolls into pan using a large oiled ice cream scoop. Place side by side. Use oiled fingers to smooth each roll into a nice round shape. Melt 3 tablespoons of butter and brush over the surface of all dough balls. Cover with greased plastic wrap and allow to double in size in a warm, draft-free spot, for 1-1½ hours.

Preheat the oven to 375°F with a rack in the upper third of the oven. Brush the rolls again with additional melted butter. Bake for about 35-40 minutes, until golden brown and the interior temperature reaches 190°F on an instant-read thermometer.

Allow to cool before removing from the pan, but then remove as soon as they are cool enough, to prevent condensation from building up in the pan. Serve warm.