Mix Dough In a large mixer bowl combine 1 ¼ cups (150 g) of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, sugar, ⅓ cup butter, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and egg to dry mixture in mixer bowl. Beat on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can (270g).

Knead Dough Using a dough hook, knead dough on medium speed until dough is smooth and elastic, about 4 minutes (To knead by hand, turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes total.)

Let Rise Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled in size (60 to 90 minutes).

Make Filling Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. For filling, in a small bowl stir together ¾ cup butter, parsley, chives and garlic.

Form Rolls Roll dough into an 18x10-inch rectangle. Spread with ¾ cup of the butter and herb mixture. Sprinkle the mozzarella, cheddar and Parmesan cheeses evenly on top, leaving 1 inch unfilled along one of the long sides. (Reserve remaining butter and herb mixture to drizzle over rolls after baking.) Tightly roll up, starting from the filled long side, and seal seam with fingertips. Cut into 12 slices using a sharp knife; arrange in prepared baking pan. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes).

Bake and Serve Preheat oven to 375°F. Bake 20 to 25 minutes or until golden brown. (Tip: Internal temperature of rolls should be 200°F) Cool in pan on a wire rack 10 minutes; remove from pan. Melt reserved butter mixture in the microwave for 15 seconds. Drizzle over rolls. Serve warm.