Place one whole garlic head (cut the top off) in a ramekin. Drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.

Once the garlic is cool, mix it with softened butter, chopped parsley, and a couple of tablespoons of garlic oil, then set aside.

In a bowl, combine warm milk, active dry yeast, and honey. 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.

Use a dough hook attachment and knead the dough on medium speed for 15-20 minutes until soft and smooth.

Place the dough in a covered bowl and let it rise in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.

Roll out the dough to about 1/4 cm (or 1/8 inch) thickness and spread the prepared garlic butter evenly over the surface.

Sprinkle mozzarella cheese on top and tightly roll the dough into a log.

Slice the dough into 6 equal portions with a knife or dental floss.

Arrange 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.