Make the garlic-herb butter: In a small bowl, mash the softened butter with minced garlic, chopped parsley, grated Parmesan, salt, pepper, and red pepper flakes if using. Taste and adjust.
Shape the dough: On a lightly floured surface, roll the dough into a rough 12×8-inch rectangle. If the dough feels tight, let it rest 10 minutes to relax.
Layer on the fillings: Spread about two-thirds of the garlic butter evenly over the dough, leaving a small border. Sprinkle the shredded mozzarella in an even layer across the dough.
Fold and cut: Fold the dough in half lengthwise to encase the cheese. Cut into 12 equal strips, then stack/twist pieces and form into balls by tucking seams underneath (or cut into squares and roll each up).
Arrange in the pan: Place the rolls close together in a greased 9-inch round pan or a 9×13 baking dish. Brush the tops lightly with olive oil or the beaten egg for color.
Second rise (short): Cover loosely and let rise 20–30 minutes until puffy and slightly springy.
Bake: Preheat oven to 375°F (190°C). Bake 20–25 minutes until tops are golden and cheese peeks at the seams and bubbles.
Finish with buttery love: As soon as the rolls come out, brush with the remaining garlic butter so it melts into the crust. Let cool 5 minutes before serving.
Notes
Golden, pull-apart garlic bread rolls filled with garlic-herb butter, mozzarella and Parmesan. Ready in under an hour and perfect for dipping or serving with pasta and soups.
