In a ramekin, place the garlic head, drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.

Mix roasted garlic with softened butter, chopped parsley, and 2 tablespoons of garlic oil; set aside.

Combine warm milk, active dry yeast, and honey in a bowl; let it proof for about 10 minutes until frothy.

In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, egg yolks, and the yeast mixture.

Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.

Place the dough in a covered bowl and let it proof in a warm place for about 1.5 hours, or until it doubles in size.

Roll out the dough to about 1/4 cm thickness, then spread the prepared garlic butter evenly over the surface.

Sprinkle mozzarella cheese on top, then roll the dough tightly 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.

Brush baked rolls with leftover garlic butter and sprinkle with chopped parsley before serving.