Prepare the Dough: In a small bowl, combine the warm water, warm milk, dry yeast, and sugar. Stir gently and let it sit for about 10 minutes until frothy. This indicates that the yeast is active.

In a large mixing bowl, whisk together the egg, melted butter, and honey until well combined.

Add the yeast mixture to the egg mixture and stir to combine.

Mixing the Dough: Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a dough forms. The dough should be soft but not sticky. If it’s too sticky, add a bit more flour, one tablespoon at a time.

Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Garlic Butter: In a small bowl, mix the softened butter with the minced garlic, chopped parsley, and a pinch of salt. Set aside.

Shape the Rolls: Punch down the risen dough to release the air. Divide the dough into 12 equal pieces.

Flatten each piece into a small disc and place a small cube or a teaspoon of shredded mozzarella cheese in the center.

Enclose the cheese by pinching the dough around it and rolling it into a smooth ball.

Second Rise: Place the rolls on a baking sheet lined with parchment paper. Cover with a damp cloth and let them rise for another 30 minutes.

Prepare the Egg Wash: In a small bowl, whisk together the egg yolk and milk.

Bake the Rolls: Preheat your oven to 180°C (350°F).

Brush the tops of the rolls with the egg wash and sprinkle with poppy seeds if using.

Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown.

Finish with Garlic Butter: Immediately after removing the rolls from the oven, brush them generously with the garlic butter mixture.

Serve: Serve the mozzarella bread rolls warm. They are perfect on their own or as an accompaniment to soups and salads.