Make the Dough:

1. In a stand mixer or large bowl, combine yeast, sugar, and warm milk (110°F). Stir gently, cover, and let it sit for 5-10 minutes until frothy.
2. Add butter, egg, flour, salt, garlic powder, and rosemary. Mix on low speed for 3 minutes until combined.
3. Knead the dough on medium speed for 5 minutes (or by hand for 5 minutes). If sticky, add flour gradually, 1 teaspoon at a time. Dough should be soft and slightly tacky but not sticky. Let it rise in a greased bowl for 60-90 minutes until doubled in size.

Make the Filling:

1. In a medium bowl, mix soft butter, rosemary, parsley, garlic, and salt. Set aside.

Assemble the Bread:

1. Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a 4-inch circle.
2. Spread 1-2 teaspoons of the filling on each circle and sprinkle 1 Tablespoon of cheese. Fold the circles in half and line them up in a greased 9×5-inch loaf pan, round side up.

2nd Rise:

1. Cover the pan with plastic wrap and let it rise for 45 minutes until puffy.

Bake the Bread:

1. Preheat oven to 350°F (177°C). Bake for 50 minutes until golden brown. If the top browns too quickly, cover with foil.
2. Remove from the oven and let cool for 10 minutes. Optionally, brush with melted butter and sprinkle with flaky sea salt.