In the bowl of a stand mixer (or large mixing bowl), combine bread flour, sugar, salt, instant yeast, warm whole milk (about 105–110°F), and egg

Mix until a rough dough forms and no dry flour remains.

Once a cohesive dough ball forms, add softened unsalted butter.

Knead until the butter is fully incorporated and continue kneading 8–12 minutes until the dough is smooth and elastic and passes the windowpane test (stretch a small piece thin enough to see light through without tearing).

Roll dough into tight ball and transfer to a lightly greased bowl.

Cover and let rise at room temperature for about an hour. The dough should double in size.

In a bowl, mix softened butter, mayonnaise, minced garlic, oregano, and finely chopped parsley. Mix until smooth and spreadable.

Turn dough onto a lightly floured surface.

Roll into a rectangle about 10 x 14 inches.

Spread filling evenly over the surface, leaving a ¼-inch border along far short edge. Sprinkle over your shredded mozzarella cheese.

Starting from the short side closest to you (not the side with the border), roll snugly into a log.

Slice into 9 rolls using a serrated knife.

Place into a greased 9x9 inch pan, leaving slight space between rolls.

Cover let rise 45–60 minutes at room temperature.

Preheat oven to 350 f.

Bake for 20-25 min. The rolls are done when they are golden brown and reach and internal temp of 190-195 f.

Brush with melted butter mixed with finely chopped parsley for aesthetic shine.

Let the rolls cool slightly and serve!