Pour 1 cup and 3 tablespoons of water into a Bosch mixer. Then, add 1 tablespoon of yeast, 2 tablespoons of sugar and 3 tablespoons of vegetable oil. Turn on mixer the lowest setting (1), to mix them a little bit. Let it wait for 5 minutes.
While it’s waiting, put 3 cups of bread flour, 1 and ¾ teaspoons of salt, ½ teaspoon of garlic powder, ½ tablespoon of vital wheat gluten and ½ tablespoons of dough enhancer into a big bowl and mix them well.
After that, turn on the mixer at the lowest setting (1), add the flour mixture into yeast mixture slowly. When the dough is coming together, increase higher setting to (3). Let it run for 5 minutes.
Take the dough out and put it into a bowl and cover with a wet cloth. Let the dough rise for 45 minutes to an hour at room temperature. (My trick to speed up the time for dough rising is to preheat an oven for 200F and turn off. Then, put the dough in the oven cover with a wet cloth and let it rises for 20-30 minutes.)
Next, divide the dough into 13 pieces.
Roll the pieces into a long rope shape.
Put a parchment paper on a cookie sheet and spray some oil. Then, lay the rolled dough on the tray and cover with a wet cloth let them rise again. (My trick to speed up the time for dough rising is to preheat an oven for 200F and turn off. Then, put the dough in the oven cover with a wet cloth and let it rises for 15-30 minutes.)
At the meantime, melt 4 tablespoons of butter in a microwave for 20 seconds. Then, add 1 teaspoon of garlic powder, ¼ teaspoon of salt and mix well.
The dough rise again and double its size. Preheat oven for 400 F.
Brush melted garlic butter on the dough.
After, sprinkle 2 teaspoons of dried parsley on the dough.
The following, sprinkle one cup of mozzarella cheese on the dough. And, bake them at 400F for 12-16 minutes. (I did it for around 15 minutes.)