When I cook this, the aroma fills the house, and everyone loves these rolls.

In a large bowl, combine the flour, sugar, yeast, and salt.

Add the warm milk and melted butter to the dry ingredients, mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 375°F (190°C).

Roll out the dough into a rectangle about 1/4 inch thick.

Spread the softened butter over the dough, then sprinkle with minced garlic, mozzarella, Parmesan, and parsley.

Starting from the long side, roll the dough tightly into a log and pinch the seam to seal.

Cut the log into 12 equal pieces and place them in a greased baking dish, cut side up.

Bake for 20-25 minutes or until the rolls are golden brown and the cheese is bubbly.

Allow to cool slightly before serving.

For a spicy kick, add a pinch of red pepper flakes to the garlic butter mixture. You can also experiment with different cheeses, such as cheddar or gouda, for a unique flavor. If you prefer a sweeter roll, try adding a touch of honey to the dough. For a more rustic texture, substitute half of the all-purpose flour with whole wheat flour. These rolls can also be made ahead of time and frozen; simply reheat them in the oven before serving.