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Make the dough: Mix all dough ingredients until a soft dough forms. Knead 8–10 minutes until smooth and elastic. Dough should be soft + slightly tacky, not dry. Place dough in an oiled bowl, cover and let rise 1–1.5 hours or until doubled.
Garlic Butter: Mix the butter, parsley, chives and salt together.
Fill: Roll dough into a large rectangle, 53 cm (20.9 inch) x 40 cm (15.7 inch). Spread garlic butter evenly across the surface, leaving out a tiny border on one side so it’s easier to roll. Sprinkle cheese evenly, mozzarella first, cheddar second and parmesan last. Lightly press the filling into the dough.
Roll & Cut: Roll slowly and tightly and keep it even to avoid gaps. When you reach the end, pinch the seam closed. Slide thread (or unflavoured dental floss or use a knife) under the log, cross it over the top and pull. Cut into 8–12 rolls. 8 gives bigger, more bakery-style rolls and 12 more standard size.
Second Rise: Place rolls in a greased 9×13-inch pan. Leave a little space between. Cover and let rise 30–45 minutes. Rolls should be puffy.
Butter Herb Glaze: Melt the butter in a bowl and add the parsley and chives. Mix and set aside.
Bake: Brush rolls lightly with the egg wash. Bake in a preheated oven at 190°C for about 15–20 minutes. After taking the rolls out, brush immediately with the butter herb.