Preheat your oven to 175°C (350°F).

Wrap whole heads of garlic in aluminum foil and roast for about 2 hours until soft.

Squeeze the roasted garlic into a bowl, combine with softened butter and parsley. Blend until smooth.

In a separate bowl, mix warm milk, yeast, and sugar. Let sit for 10 minutes until foamy.

Combine flours, salt, garlic butter, and egg yolks in a large bowl. Add the yeast mixture and mix until shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for about 1.5 hours.

After rising, punch down the dough and roll it out to 1/4 cm thickness, spreading garlic butter and mozzarella on top.

Roll the dough tightly into a log, cut into 6 equal pieces, and place on a greased baking sheet to proof for 30 minutes.

Bake for 20-25 minutes until golden brown and cheese is bubbly. Brush with leftover garlic butter and garnish with parsley.