1-First Step: Activate the yeast Warm 1 cup whole milk to 100-110°F. In the bowl of a stand mixer or a large mixing bowl, add 2 tablespoons granulated sugar and 2 1/4 teaspoons active dry yeast. Pour in the warmed milk and stir gently. Cover with a clean kitchen towel and let sit in a warm spot for 8 to 10 minutes until the mixture is foamy. If no foam appears, the yeast may be inactive and should be replaced.

2-Second Step: Mix the dough Add 1 large egg to the foamy yeast mixture. Pour in 3 to 4 cups all-purpose flour (start with 3 cups and add more if needed) and 1 teaspoon salt. Mix on low speed with a dough hook until the dough begins to form and pulls away from the sides of the bowl.

3-Third Step: Incorporate the butter and knead Gradually add 1/4 cup softened unsalted butter while the mixer runs on low. Once incorporated, increase to medium speed and knead the dough for 5 to 6 minutes until it is smooth and slightly tacky. If the dough feels overly sticky, add a tablespoon of flour at a time until manageable.

4-Fourth Step: First rise Lightly grease a large bowl and transfer the dough into it. Turn once so the top is greased. Cover with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until doubled in size, about 60 to 90 minutes. A gentle poke test helps: press a finger into the dough; if the indentation remains, the dough has risen enough.

5-Fifth Step: Prepare the garlic butter and cheeses While the dough rises, make the garlic butter. In a small bowl, combine the additional softened unsalted butter with 4 to 6 cloves minced garlic, 1/4 cup chopped fresh parsley, salt to taste, and a pinch of black pepper. Mix until well combined. Set aside two-thirds of this garlic butter for spreading and save the rest to melt for brushing after baking. Shred 1 1/2 cups mozzarella and measure 1/2 cup grated parmesan.

6-Sixth Step: Shape and fill the rolls When the dough has doubled, punch it down gently and rest for a few minutes. On a floured surface, roll the dough into a 12 x 16-inch rectangle. Spread two-thirds of the garlic butter evenly across the dough, leaving a small border along one long edge. Sprinkle the shredded mozzarella and grated parmesan evenly over the buttered surface.

7-Seventh Step: Roll and cut Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal. Using a serrated knife or kitchen floss, cut the log into eight equal 2-inch pieces. Place the rolls cut-side up in a greased 9×13-inch baking pan, spaced slightly apart to allow for a second rise.

8-Eighth Step: Second rise Cover the pan with a clean towel or plastic wrap and let the rolls rise in a warm place for 25 to 35 minutes until puffy and nearly doubled. Preheat the oven to 350°F while they finish rising.

9-Ninth Step: Egg wash and bake Make the egg wash by whisking 1 large egg with 1 teaspoon water. Brush the tops of the risen rolls with the egg wash. Bake at 350°F for 25 to 30 minutes until golden brown. Rotate the pan halfway through baking for even color. If the tops brown too quickly after 15 to 20 minutes, tent loosely with foil to prevent over-browning.

10-Final Step: Brush with garlic butter and serve When the rolls are done, remove the pan from the oven and let sit for 5 minutes. Melt the remaining garlic butter and brush it over the warm rolls. Sprinkle with extra chopped parsley if desired. Serve warm for gooey cheese pulls and the best flavor.