Buttery Cheese Garlic Rolls

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Roast Garlic: In a ramekin, place the 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.
Make Garlic Butter: When the garlic is ready, mix it with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
Yeast Mixture: In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
Prepare Dough: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, the two egg yolks, and the yeast mixture.
Knead Dough: Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Proof Dough: Place the dough in a covered bowl and let it proof in a warm place for about 1 hour and 30 minutes, or until it doubles in size.
Roll Out Dough: Roll out the dough to about 1/4 cm thickness, then spread the prepared garlic butter evenly over the surface.
Add Mozzarella: Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Cut Dough: Cut the dough into 6 equal portions using a knife or dental floss.
Second Proof: Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Bake: Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes.
Decorate: Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.

These rolls can be served warm right out of the oven. Store leftovers in an airtight container at room temperature for up to 2 days.