In a large mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of salt, and 2 tablespoons of sugar. Pour in 1 cup of warm water and 4 tablespoons of melted butter. Stir until you create a shaggy dough.

Turn the dough out onto a floured surface. Knead for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough in a lightly greased bowl, covering it with a clean kitchen towel. Allow it to rise for 1 hour, or until doubled in size.

Gently punch down the risen dough and divide it into 12 equal pieces, flattening each piece slightly. Place about a tablespoon of mozzarella cheese in the center and pinch the edges to seal.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes.

Melt 6 tablespoons of unsalted butter in a small saucepan over low heat. Stir in minced garlic, chopped parsley, and a pinch of garlic powder. Remove from heat.

Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes or until golden brown and sound hollow when tapped on the bottom.

Brush the warm rolls generously with the prepared garlic butter. Let them cool slightly before serving.