In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 1 packet of instant yeast. Use a whisk to blend thoroughly.

Create a well in the center of the dry mixture, then pour in 1 cup of warm milk, 1/4 cup of melted unsalted butter, 1/4 cup of warm water, and 1 large egg. Fold gently until it forms a shaggy dough.

Transfer the shaggy dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the garlic filling by combining 3 tablespoons of minced garlic, 1/4 cup of softened unsalted butter, and 2 tablespoons of chopped parsley. Mix until fully combined.

After the dough has risen, punch it down and roll it out into a rectangle, about 12x16 inches. Spread the garlic mixture, sprinkle Parmesan, and shredded mozzarella on top.

Starting from one edge, roll the dough into a tight log and slice into 8-10 equal pieces.

Place the sliced dough in a greased muffin tin, letting them touch slightly. Cover and let rise for about 20 minutes.

Preheat the oven to 375°F (190°C). Bake the cruffins for 20-25 minutes, or until golden brown.

After baking, let cool slightly in the muffin tin before transferring to a wire rack. Serve warm.