In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.

In a separate bowl, combine the warm milk, melted butter, and dried yeast. Stir gently and let it sit for 5 minutes until the mixture becomes frothy.

Pour the yeast mixture into the dry ingredients and mix until a shaggy dough forms. If using a stand mixer, knead on medium-high speed for 3-4 minutes until smooth. If kneading by hand, work the dough on a floured surface for 10-12 minutes until elastic.

Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 2 hours or until doubled in size.

Once the dough has risen, punch it down gently and divide it into 10-12 equal pieces. Roll each piece into a ball, flatten it slightly, and place a small handful of mozzarella cheese in the center. Fold the dough over the cheese and shape it into a crescent.

Use a sharp knife or kitchen scissors to make 3-4 vertical cuts along the curved edge of the folded dough (the bottom part). These cuts should go about halfway up the dough. Starting from one end, gently roll the dough toward the other end, tucking the strips underneath as you go.

Preheat your oven to 180°C (350°F). Arrange the rolls on a parchment-lined baking tray, leaving space between each one. Bake for 18-20 minutes or until golden brown.

As soon as the rolls come out of the oven, brush them generously with melted butter. This step adds a rich, glossy finish and enhances the flavor.