Roast Garlic: In a ramekin, place a whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast in a preheated oven at 160°C (320°F) for about 2 hours until buttery soft.

Prepare Garlic Butter: Once the garlic is done, mix it with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set this mixture aside.

Create Yeast Mixture: In a bowl, combine warm milk, active dry yeast, and honey. Let it sit for about 10 minutes until it becomes frothy.

Make Dough: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, the yeast mixture, and the two egg yolks.

Knead Dough: Using a dough hook attachment, knead the dough on medium speed for about 15-20 minutes until it’s soft and smooth.

Proof Dough: Place the dough in a covered bowl and let it proof in a warm place (about 29°C or 85°F) for approximately 1 hour and 30 minutes, until it has doubled in size.

Roll Out Dough: Once risen, roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then evenly spread the prepared garlic butter over it.

Add Mozzarella: Sprinkle the grated mozzarella cheese on top and then tightly roll the dough into a log.

Cut Dough: Slice the log into 6 equal portions using a knife or dental floss.

Second Proof: Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until they become puffy.

Preheat the oven to 175°C (350°F). Brush the rolls with egg wash and bake for 20-25 minutes, checking after 20 minutes.

Decorate: After baking, brush the rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.