In a large bowl, combine 4 cups of all-purpose flour, 2 ¼ teaspoons of instant yeast, 1 teaspoon of salt, and 2 tablespoons of sugar. Pour in 1 ½ cups of warm water and 4 tablespoons of melted butter. Mix until a shaggy dough forms, which should take about 1-2 minutes, then set aside.

Turn the shaggy dough onto a lightly floured surface and knead for about 5 minutes. Use your hands to fold and press the dough until it becomes smooth and elastic. After kneading, shape it into a ball.

Place the kneaded dough in a greased bowl, turning it to coat with oil. Cover the bowl and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down gently to release air. Divide it into 12 equal pieces and flatten each one slightly.

Place about 1 tablespoon of mozzarella cheese in the center of each flattened dough piece. Fold the dough over the cheese and pinch to seal each roll tightly.

Cover the baking dish with a cloth and let the rolls rise again for about 30 minutes.

In a small saucepan over low heat, melt 3 tablespoons of butter. Stir in 3 cloves of minced garlic and 2 tablespoons of chopped parsley. Allow the mixture to fragrant for 3-4 minutes.

Preheat your oven to 375°F (190°C) and bake the rolls for 15-20 minutes, or until they are golden brown on top.

Remove the rolls from the oven and immediately brush the warm rolls with the garlic butter mixture. Let the rolls cool slightly before serving warm.