In a large bowl, combine the yeast, warm water, and sugar and allow to proof for 10 minutes or until foamy. Add the salt, vegetable oil, and egg yolk and stir to combine. Add in 3 cups of the flour and mix well, then add enough remaining flour, half a cup at a time, to make a soft dough that barely sticks to your finger (I'm usually right around the 4 ½ cup mark but you might need a little more or a little less). Knead the dough using a dough hook attachment on a standing mixer or by hand for 3-4 minutes, or until satiny and smooth. Shape the dough into a ball and place in a lightly oiled ball, cover lightly with plastic wrap, and allow to rise for 1 hour.

While the dough is rising, combine the softened butter and garlic bread seasoning in a small bowl and stir together. Set aside. Prepare a muffin pan by spraying each cup with cooking spray.

When the dough is fully risen, turn it out onto a lightly floured surface and roll into an 6x18-inch rectangle. Spread the garlic butter over the dough, all the way to the edges, and then sprinkle the mozzarella cheese evenly over the butter.

Working from the long edge, roll up the dough tightly just like you would with cinnamon rolls, pinching the edges when done. Using a long piece of thread or dental floss, cut the rolled dough into 12 equal slices by sliding the thread under the roll, pulling both ends of the string up and crossing them over each other, then pulling tight to create the slice. Place each sliced roll into the individual cups of a prepared muffin pan (mine often seem too big for each muffin cup but I just squish them in as best I can - the pan is just meant to help give some shape to the muffins instead of baking them with their sides touching like cinnamon rolls in a rectangular baking dish) and cover with a clean cloth. Preheat oven to 350 degrees. and allow the rolls to rise while the oven is heating.

Once the rolls are cooked through and no longer doughy in the center, remove them from the oven and serve warm.