In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Stir together until well blended.

Make a well in the center and pour in 1 cup of warm milk, 4 tablespoons of melted unsalted butter, and 1/2 cup of warm water. Mix gently until a shaggy dough forms.

Crack 1 large egg into the mixture and mix vigorously until just combined. Aim for a soft, slightly sticky dough.

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Form into a ball, place in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

While rising, mix together 4 tablespoons of softened unsalted butter, 3 cloves of minced garlic, and 2 tablespoons of chopped fresh parsley.

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

Once risen, roll the dough into a rectangle about 1/4 inch thick and spread the garlic butter filling evenly over it.

Sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan over the filling. Roll tightly into a log and slice into 12 pieces.

Place the pieces cut side up in the muffin cups, cover, and let rise for another 20 minutes.

Bake for about 20-25 minutes until golden brown. Cool in the tin for 5 minutes before transferring to a wire rack.