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Prep time: 20 min
Cook time: 2.5 h
Resting time: 2 h
Garlic butter:
In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
Dough:
In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
Filling+egg wash:
Roll out the dough to about ¼ cm (or ⅛ inch) thickness, then spread the prepared garlic butter evenly over the surface.
Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Cut the dough into 6 equal portions using a knife or dental floss.
Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.