Step 1

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms (mine always requires all the flour, your climate may act differently). Cover and let rise in warm place until double, about 45 minutes.

Step 2

Beat butter in mixer until creamy. Add remaining ingredients and beat until well combined. Transfer to a small bowl and let sit to let the flavors meld. You will NOT use all of this butter, just enough to spread a generous layer on the dough.

Step 3

Preheat oven to 400 degrees F.

Step 4

Punch down dough in center and fold over a few times. Prep two cast iron skillets or stoneware bakers, or a 13×9 baking dish with non-stick cooking spray.

Step 5

Lightly flour work surface and place dough onto it, then lightly dust top of dough. Press dough out onto floured surface to create a rectangle. Keep turned and pressing until you have a rectangle approximately 14 inches by 10 inches. Spread the dough with a generous layer of garlic butter (you WILL have butter left over, just use enough to add a layer to the dough) and sprinkle with freshly grated Parmesan cheese. Sprinkle with a little Mozarella cheese. Roll up dough and wrap in parchment. Place in freezer for 15 minutes to chill.

Step 6

Meanwhile, store the remaining garlic butter for another recipe, leaving about a tablespoon in the original bowl. Microwave the original bowl with remaining garlic butter until melted, about 20 seconds.

Step 7

Chop up some fresh parsley, about a tablespoon and combine with 2 tablespoons of freshly grated Parmesan. Toss together to combine.

Step 8

Slice into 1 1/2" discs. Place in prepared pans. Brush tops with melted garlic butter, then sprinkle with a Parmesan/parsley mixture. Cover with a clean towel and allow to rise 20 minutes. Place in oven and bake 15-20 minutes.