In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Stir until evenly incorporated.

Create a well in the center of the dry mixture and pour in 1 cup of warm milk, 1/4 cup of melted unsalted butter, and 1/2 cup of warm water. Mix to create a shaggy dough.

Crack in 1 large egg and mix until a cohesive dough forms, about 2-3 minutes, then knead on a floured surface for 8-10 minutes.

Shape the kneaded dough into a ball in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour.

Mix together 1/4 cup softened butter, 2-3 cloves minced garlic, and 2 tablespoons chopped parsley to prepare the filling.

Roll the risen dough into a rectangle about 1/4 inch thick. Spread the garlic butter mixture, sprinkle Parmesan and mozzarella, and roll into a log shape.

Slice the rolled log into 8-10 equal pieces and place each piece upright in a greased muffin tin.

Cover the muffin tin and let rise for about 20 minutes.

Preheat the oven to 375°F (190°C) and bake the cruffins for 20-25 minutes until golden brown and puffed up.

Cool in the tin for 5 minutes before transferring to a wire rack. Garnish with parsley if desired.