In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, and 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 it with softened butter, chopped parsley, and 2 tablespoons of the garlic oil. 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 (if using), softened butter, salt, the two egg yolks, and the yeast mixture.

Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until it becomes 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.

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 shredded 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, checking after 20 minutes.

Once baked, brush the rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.