1-Start by roasting the garlic: Start by roasting the garlic. Peel 3 garlic heads and place them in a ramekin, drizzle 4 tbsp of extra virgin olive oil, and just a pinch of salt. Cover in aluminum foil and bake at 302 F (150 C) for about 1 hour and 45 minutes.
2-Prepare the dough: Prepare the dough. Grab a mixing bowl or a stand mixer bowl and combine ½ cup (120 ml) warm milk, 2 ½ tsp (8 g) active dry yeast and 1 tsp honey. Stir and let this mixture sit in a warm environment for 10-15 minutes, or until you see a foam layer on top.
3-To this mixture add 2 eggs, slightly: To this mixture add 2 eggs, slightly over 1 ¾ cups (230 g) all-purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Use a stand mixer with the dough hook attachment and knead the dough on medium- low speed for 15 minutes. After 15 minutes, add 2 ½ tbsp (35 g) soft, unsalted butter. Knead for 10 extra minutes. The dough should be very soft and slightly sticky.
4-Let the dough proof for 1 hour: Let the dough proof for 1 hour and 30 minutes to 2 hours, at a temperature of 80.6 F (27 C).
5-While the dough proofs, chop parsley to: While the dough proofs, chop parsley to have about 4 tbsp, and grate mozzarella to have 2 cups (200 g) and to have ½ cup (45 g) of parmesan cheese.
6-Prepare the garlic butter, in a bowl: Prepare the garlic butter, in a bowl or plate, mash 3 ½ tbsp (50 g) soft unsalted butter, 3 tbsp fresh and chopped parsley, a pinch of salt, and the previously roasted garlic
7-Roll out the dough, spread the prepared: Roll out the dough, spread the prepared garlic butter, add the 2 cups (200 g) of mozzarella cheese and ½ cup (45 g) parmesan cheese.
8-Cut the dough into 6 strips and: Cut the dough into 6 strips and roll each one individually. Place them in a prepared pan with parchment paper. proof again for 30 more minutes.
9-Preheat the oven to 355F (180 °C),: Preheat the oven to 355F (180 °C), beat one egg to prepare the egg wash, and brush each one of the rolls with the egg. Bake for 25-30 minutes.