In a large mixing bowl, combine 4 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Use a whisk to ensure even distribution and aeration.

Create a well in the center of your dry mixture and add 1 and ¼ cups of warm milk, ½ cup of melted unsalted butter, and ⅓ cup of warm water. Mix the ingredients together until a shaggy dough forms.

Add the large egg to the dough and mix until fully incorporated. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, covering it to maintain warmth. Let it rise for about 1 hour, or until doubled in size.

While the dough rises, mix together 4 tablespoons of softened butter, 3 cloves of minced garlic, and ¼ cup of chopped fresh parsley in a small bowl. Set aside.

Preheat your oven to 375°F (190°C) and grease a muffin tin.

Once the dough has risen, roll it into a large rectangle, about ¼ inch thick. Spread the garlic butter mixture evenly over the surface.

Sprinkle ½ cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese over the garlic butter layer.

Starting from one edge, tightly roll the rectangle into a log. Cut the log into 8-10 equal portions and place each roll vertically into the greased muffin tin.

Cover the muffin tin with a kitchen towel and let the cruffins rest for about 20 minutes.

Bake the muffin tin in the preheated oven for 20-25 minutes until golden brown and fragrant.

Remove the cruffins from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.