Activate the yeast

• In a large bowl, combine the warm milk, sugar and yeast.
• Let sit until foamy.

Make the dough

• Add the eggs and whisk together.
• Add the flour, salt, garlic powder and Italian seasoning and mix until a shaggy dough forms.

Knead in the butter

• Knead the dough for about 5 minutes.
• Gradually knead in the softened butter until fully incorporated.
• Continue kneading until the dough is smooth and elastic.

First rise

• Place the dough in a greased bowl, cover and let rise in a warm area until doubled in size.

Prepare the garlic butter

• Mix together the melted butter and minced garlic.

Shape and fill the rolls

• Divide the dough into 6 equal pieces and roll each into a small oval.
• Brush the surface with garlic butter and sprinkle with mozzarella and Colby Jack cheese.
• Fold one side of the oval over the other to enclose the filling.

Create the layered look

• With a sharp knife, make several slits across the folded dough, leaving one edge intact.
• Gently curve or fold the dough over itself to create the layered brioche look, then place on a parchment-lined baking sheet.
• Repeat with the remaining dough.

Second rise

• Cover the shaped rolls and let rise until puffy.

Preheat the oven

• Preheat the oven to 175 °C.

Egg wash and bake

• Whisk together the egg and milk and brush over the tops of the rolls.
• Bake until golden brown.

Finish and serve

• Immediately brush with any remaining garlic butter.
• Serve warm.