Roast garlic by cutting the top off a whole garlic head, drizzling with olive oil, seasoning with salt, and covering with foil. Bake at 160°C (320°F) for 2 hours until golden and fragrant.

Prepare garlic butter by mashing the roasted garlic and mixing it with softened butter, chopped parsley, and a bit of the garlic oil. Set aside.

Proof yeast by combining warm milk, active dry yeast, and honey in a small bowl. Allow to proof for about 10 minutes until foamy.

Mix dough ingredients by combining all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, and egg yolks with the yeast mixture. Knead until smooth and elastic, about 10-15 minutes.

First proofing: Cover dough with a clean cloth and let it rise in a warm area for 1.5 hours, or until doubled in size.

Roll and fill: Roll out dough to about 1/4 cm thick, spread garlic butter mixture, and sprinkle mozzarella cheese on top.

Shape rolls by tightly rolling the dough into a log shape and slicing into 6 even pieces.

Second proofing: Place rolls on a baking sheet, cover, and let them proof for another 30 minutes.

Bake: Preheat oven to 175°C (350°F). Brush tops with egg wash and bake for 20-25 minutes until golden brown.

Finish and garnish: Brush with any remaining garlic butter and sprinkle with parsley.