Activate the yeast

• Combine the warm milk, sugar and yeast in a large bowl.
• 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 for about 5 minutes.

Knead in the butter

• Gradually knead the softened butter into the dough until fully incorporated.
• Continue kneading until the dough is smooth and elastic.

First rise

• Place the dough in a greased bowl and cover.
• 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

• Make several slits across the folded dough with a sharp knife, leaving one edge intact.
• Gently curve or fold the dough over itself to create the layered brioche look.
• Place on a parchment-lined baking sheet and 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

• Whisk together the egg and milk.
• Brush over the tops of the rolls.

Bake

• Bake until golden brown.

Finish and serve

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