Preheat your oven to 160°C (320°F). Cut the top off a whole garlic head, drizzle with olive oil, and wrap it in foil. Place it in the oven and roast for about 2 hours until cloves are soft and golden brown.

Squeeze the roasted garlic into a bowl, mix in softened butter, finely chopped parsley, and a drizzle of garlic oil, and stir until well combined.

In a small bowl, combine warm milk, active dry yeast, and a bit of honey. Let the mixture sit for about 10 minutes until foamy.

In a large mixing bowl, combine all-purpose flour, bread flour, granulated sugar, milk powder, softened butter, salt, and egg yolks. Add the activated yeast mixture and mix until a dough forms. Knead the dough on a floured surface for 8-10 minutes.

Place the dough ball in a greased bowl, cover with a towel, and let it rise for 1 hour and 30 minutes until doubled in size.

Roll the dough to about 1/4 inch thickness, spread garlic butter, sprinkle mozzarella, roll tightly into a log and slice into 6 equal pieces.

Arrange the shaped rolls on a lined baking sheet, cover lightly with a towel, and let them rise for about 30 minutes.

Preheat your oven to 175°C (350°F). Brush each roll with an egg wash and bake for 20-25 minutes until golden brown.

Brush with remaining garlic butter and sprinkle fresh parsley on top. Serve warm.