In a large mixing bowl, combine flour, sugar, salt, and instant yeast. Whisk until evenly mixed. Create a well and add warm milk, melted butter, warm water, and egg. Stir until shaggy dough forms.

Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a cloth, and let rise in a warm area for about 1 hour, or until doubled.

While dough rises, mix softened butter, minced garlic, and chopped parsley in a bowl until combined.

Preheat oven to 375°F (190°C) and grease a muffin tin.

Punch down the risen dough, roll it out to a 1/4 inch thick rectangle.

Spread garlic butter mixture on the dough, then sprinkle grated Parmesan and mozzarella on top.

Roll the dough tightly into a log and slice into 8–10 equal pieces.

Place each piece in muffin cups, cover lightly, and let rest for another 20 minutes.

Bake for 20–25 minutes until tops are golden brown.

Cool slightly in the tin before transferring to a wire rack to serve.