In a mixing bowl, combine warm milk and granulated sugar. Sprinkle active dry yeast over the top and let sit for about 10 minutes until frothy.

Once yeast is bubbly, add eggs, softened butter, flour, and salt. Mix until combined, then knead on a floured surface for about 5-10 minutes until smooth.

Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm location for about 1 hour until it doubles in size.

Melt unsalted butter in a skillet over low heat. Sauté minced garlic for about 2 minutes until fragrant, then stir in chopped herbs and remove from heat.

Punch down the dough, roll it out into a large rectangle, spread garlic herb butter, and sprinkle with mozzarella cheese.

Starting from one edge, roll the dough into a log. Slice lengthwise, twist, and place in a greased loaf pan. Let rise for 30-40 minutes.

Preheat oven to 350°F. Brush top with egg wash and bake for 35-40 minutes until golden and sounds hollow when tapped.

Let cool in the pan for 15 minutes, then transfer to a wire rack to cool slightly before slicing.