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In a jug or bowl, whisk together the lukewarm water, instant dried yeast and sugar. Set aside for 5–10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Make a well in the centre.
Pour in the yeast mixture and olive oil. Mix until a dough forms.
Knead by hand for 10 minutes, or with the dough hook for 5–6 minutes, until smooth and elastic.
Place the dough into a lightly oiled bowl, cover, and leave to rise for 45–60 minutes, or until doubled in size.
Punch down the dough and roll it out into a large rectangle.
Brush generously with melted garlic butter mixed with a pinch of salt, then sprinkle evenly with mozzarella cheese.
Roll the dough up tightly, then use a serrated knife to cut into even-sized scrolls.
Arrange the scrolls on a lined baking tray, cover with a clean tea towel and leave to rest for 45 minutes.
Bake in a preheated 180°C fan-forced oven for 25 minutes, or until golden.