Combine the warm water and active dry yeast in your mixing bowl. Let it sit at a warm room temperature of about 75°F for exactly 5 minutes until it bubbles. Whisk the unbleached all-purpose flour and fine sea salt together before adding them to the liquid. Turn the dough onto a clean surface and press firmly with the heel of your hand. Push forward then fold the dough back over itself in a smooth rhythmic motion. You will see the wet shaggy mixture slowly transform into a smooth elastic ball over 8 to 10 minutes. The surface will lose its stickiness and it will spring back when pressed gently. You will smell the sweet earthy scent of active yeast developing as you work the flour proteins. (I tried using cold water during my first test run and the yeast completely refused to activate. Stick to warm water around 110°F for the best results.) Miss this kneading window and the gluten network will not develop properly. Your finished bread will turn out dense and flat instead of light and airy. Knead the dough thoroughly until smooth, strong gluten structures trap carbon dioxide gas so the bread rises high.

Dust your work surface with a small handful of flour so the dough does not stick. Press the proofed dough flat with your hands then use a rolling pin to flatten it into a large rectangle. Roll from the center outward with even downward pressure until the sheet is about one-quarter inch thick. Use a pastry brush to spread the softened unsalted butter evenly across the entire surface. Sprinkle the minced white garlic and shredded low-moisture mozzarella cheese edge to edge. The pale dough rectangle will look heavily textured once you scatter the white cheese strands. The golden bits of minced garlic will speckle the surface while the soft butter creates a glossy sheen underneath. You will immediately smell the sharp pungent aroma of fresh garlic mixing with the rich dairy notes of the butter. Roll the dough too thin and the heavy filling will tear through the bottom layer during assembly. Keep the thickness consistent across the entire sheet, uniform dough sheets ensure the rolls bake at the exact same rate in the oven.

Lift the long edge of the dough sheet closest to you and fold it tightly over the cheese filling. Roll the dough upward away from yourself into a snug cylinder shape while keeping the tension firm. Pinch the final seam tightly against the log with your fingers to lock the cheese inside. Use a sharp chef knife to slice the log into twelve equal rounds using gentle sawing motions. You will see a long smooth beige log transform into individual circular rounds with distinct concentric spirals. The white lines of shredded cheese and yellow garlic bits will show clearly between the coiled layers of pale dough. A small amount of cheese might tumble onto the cutting board during slicing. Squeeze the log too hard while cutting and you will crush the delicate internal layers together. Use a very sharp knife with minimal downward force, clean cuts preserve the spiral definition so the rolls bake into beautiful distinct shapes.

Slide the baking pan into the center of your 375°F preheated oven. Bake the rolls for exactly 25 to 30 minutes without opening the oven door during the first half of cooking. The high heat will trigger a rapid rise before the crust sets permanently. Remove the pan from the oven when the internal temperature of the center dough reaches 190°F. Scatter the finely chopped Italian flat-leaf parsley across the hot surface immediately. The pale unbaked rounds will swell and crowd together until they form a solid sheet of beautiful rolls. The tops will turn a deep golden-brown color while the exposed mozzarella cheese bubbles and caramelizes into dark amber spots. You will hear a soft sizzling sound from the rendered butter and the rich smell of toasted garlic will fill the room. (My first batch went into a 425°F oven and the top set before the center cooked through. 375°F is the fix.) Pull the bread out too early and the inner layers will remain doughy and wet. Let the crust color deepen significantly before removing from heat, high baking temperatures caramelize the surface sugars to build deep savory flavors.