Preheat oven to 160°C (320°F).
Cut the top off a whole garlic head; place in a ramekin.
Drizzle with olive oil and sprinkle with salt.
Cover with aluminum foil and roast garlic for 2 hours until soft.
Mix roasted garlic with softened butter, chopped parsley, and 2 tbsp garlic oil to make garlic butter; set aside.
In a bowl, combine warm milk, active dry yeast, and honey; let proof for 10 minutes until frothy.
In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (optional), softened butter, salt, egg yolks, and the yeast mixture.
Knead dough on medium speed for 15-20 minutes until soft and smooth.
Place dough in a covered bowl; proof in a warm place (29°C/85°F) for 1 hour 30 minutes until doubled in size.
Roll out dough to 1/4 cm (1/8 inch) thickness.
Spread prepared garlic butter evenly over dough.
Sprinkle mozzarella cheese over buttered dough.
Roll dough tightly into a log.
Cut log into 6 equal pieces using a knife or dental floss.
Place rolls on baking sheet; cover and proof for 30 minutes until puffy.
Preheat oven to 175°C (350°F).
Brush rolls with beaten egg wash.
Bake rolls for 20-25 minutes until golden brown.
Brush baked rolls with leftover garlic butter and sprinkle with chopped parsley before serving.
