Activate the yeast

• In a bowl, combine the warm milk, sugar and yeast.
• Stir until the yeast dissolves, then add the egg and mix well.

Make the dough

• Add the flour, salt, basil, oregano and garlic powder.
• Mix until a shaggy dough forms.

Knead in the butter

• Gradually knead the softened butter into the dough until smooth and elastic.
• Knead about 8–10 minutes by hand or 5–6 minutes with a stand mixer.

First rise

• Place the dough in a lightly greased bowl and cover.
• Let it rise until doubled in size.

Prepare the garlic butter filling

• Mix the softened butter, salt, basil, oregano, parsley and minced garlic in a bowl.
• Transfer to a piping bag if using.

Divide and shape

• Punch down the risen dough and divide into 6 portions.
• Shape each portion into a ball.

Fill the rolls

• Roll out each ball into a rectangle.
• Pipe or spread the garlic butter filling down the center.
• Scatter mozzarella over the filling, fold the dough over and seal the edges tightly.

Braid the rolls

• Cut the bottom part of each roll into thin strips with a knife.
• Wrap the strips toward the top to create a braided effect.
• Pinch both ends to keep the filling sealed.

Second rise

• Arrange the rolls on a lined baking tray and cover.
• Let them rise until puffy.

Bake

• Brush the tops with egg wash.
• Bake in a preheated oven at 180 °C until golden.

Finish and serve

• Melt any leftover garlic butter filling and brush it over the warm rolls.
• Sprinkle with parsley and enjoy while warm.