In a large mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast.

Create a well in the center of the dry ingredients and pour in 1 cup of warm milk, 1/2 cup of melted unsalted butter, and 1/4 cup of warm water. Mix with a wooden spoon.

Crack 1 large egg into the dough mixture, and blend until fully incorporated. Knead for about 8-10 minutes.

Place the kneaded dough in a greased bowl, cover it with a damp kitchen towel, and let it rise for about 1 hour.

Mix 1/2 cup of softened unsalted butter, 4 cloves of minced garlic, and 2 tablespoons of chopped fresh parsley to make the filling.

Preheat oven to 375°F (190°C) and grease a muffin tin.

Turn out the dough and roll it into a rectangle about 1/4 inch thick.

Spread the garlic butter mixture evenly over the rolled-out dough, then sprinkle 1/2 cup of grated Parmesan and 1 cup of shredded mozzarella cheese on top.

Roll the dough into a log and slice into 8-10 equal portions.

Place the sliced portions upright in the greased muffin cups and let them rest for about 20 minutes.

Bake for 20-25 minutes, or until the tops are golden brown.

Allow to cool slightly in the tin before removing.