First Steps: Mixing and Rising the Dough: Heat 1 cup whole milk and 2 tablespoons granulated sugar over low heat until it reaches 105-115ºF, then remove from heat and stir in 2 ¼ teaspoons active dry yeast. Let it sit for 5 minutes until frothy, then whisk in 2 large eggs. In a stand mixer bowl, combine 4 cups all-purpose flour, 2 teaspoons salt, and 1 ½ teaspoons garlic powder.

Using the dough hook on low speed, add the yeast mixture gradually and mix for about 4 minutes until a soft dough forms. Next, mix in 1 cup shredded cheddar cheese and 1 cup shredded parmesan cheese, followed by 5 tablespoons softened unsalted butter, until the dough is smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.

Shaping and Baking: Preheat the oven to 350ºF and line a baking sheet with parchment paper, placing a 9-inch springform pan on it. Divide the dough into 16 equal balls and arrange them seam side down in the pan. Melt the remaining 2 tablespoons unsalted butter, stir in 1 large minced garlic clove, and brush over the dough balls. Cover loosely and let rise for 30 minutes.

1- In a mixing bowl, combine warm milk, sugar, and active dry yeast; let it sit for 5-10 minutes until frothy.

2- Add melted butter, salt, and flour gradually, mixing until a soft dough forms; use substitutes for vegan or gluten-free options.

3- Knead the dough on a floured surface for 8-10 minutes until smooth.

4- Place dough in a greased bowl and let it rise for 1 hour until doubled.

5- Roll dough into a rectangle, sprinkle with shredded cheese, and cut into squares.

6- Stack squares and place in a greased baking dish.

7- Let assembled rolls rise for 30 minutes.

8- Bake at 375°F for 25-30 minutes until golden; sprinkle remaining cheese and ½ teaspoon minced fresh basil before baking.

9- Remove and serve warm, brushing with extra butter if desired.