Roast Garlic:
Cut the top off a garlic head. Place in a ramekin, drizzle with olive oil, sprinkle with salt, cover with foil, and roast at 160°C (320°F) for 2 hours until soft.

Make Garlic Butter:
Mix roasted garlic with softened butter, parsley, and 2 tbsp garlic oil. Set aside.

Prepare Yeast Mixture:
Combine warm milk, yeast, and honey. Let sit for 10 minutes until foamy.

Make Dough:
In a bowl, mix all-purpose flour, bread flour, sugar, milk powder, butter, salt, egg yolks, and yeast mixture.

Knead Dough:
Knead with a dough hook on medium speed for 15–20 minutes until smooth.

First Proof:
Cover the dough and let it rise in a warm place for 1 hour 30 minutes or until doubled.

Assemble Rolls:
Roll dough into a rectangle about 1/8 inch thick. Spread garlic butter and sprinkle with mozzarella.

Roll and Cut:
Roll tightly into a log and cut into 6 even pieces.

Second Proof:
Place rolls on a baking tray, cover, and proof for 30 minutes until puffy.

Bake:
Preheat oven to 175°C (350°F). Brush with egg wash and bake for 20–25 minutes.

Finish:
Brush with leftover garlic butter and sprinkle with fresh parsley. Serve warm.