1. In large bowl, combine flour, yeast, sugar, and salt. In separate bowl, mix warm milk, water, 3 tablespoons melted butter, and egg.

2. Add wet ingredients to dry and mix until shaggy dough forms. Knead 8-10 minutes until smooth and elastic.

3. Place dough in greased bowl, cover with damp towel, and let rise 1-2 hours until doubled in size.

4. While dough rises, combine mozzarella, cheddar, Parmesan, half the minced garlic, rosemary, thyme, and parsley in bowl. Mix well.

5. In small bowl, combine 1/2 cup melted butter with remaining garlic, Italian seasoning, and red pepper flakes.

6. Punch down risen dough and roll into 18×24-inch rectangle on floured surface.

7. Brush dough with half the garlic butter mixture, leaving 1-inch border on one long edge.

8. Sprinkle cheese-herb mixture evenly over buttered dough, pressing lightly to adhere.

9. Roll dough tightly from long edge into log shape. Pinch seam to seal.

10. Cut log into 2-inch pieces (12-16 pieces total) using serrated knife.

11. Arrange pieces cut-side up in greased bundt pan or wreath shape on parchment-lined baking sheet, overlapping slightly.

12. Brush remaining garlic butter over arranged pieces. Cover and let rise 30-45 minutes until puffy.

13. Preheat oven to 350°F. Bake 30-35 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.

14. Let rest in pan 10 minutes. Invert onto serving platter or transfer to board. Brush with additional butter and sprinkle with sea salt and fresh herbs.