Heat the milk until lukewarm. Stir in sugar, oil, and yeast.
Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in the 2 and 1/3 cups of flour and 1.5 tsp of Italian seasoning. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt. Mix well and let it rest in the fridge overnight.
Gently deflate the dough the next day and knead for barely 10 to 15 seconds.
Divide the pull-apart pizza buns dough into 15 equal pieces. You can eyeball it or weigh them.My pieces were 40 to 42 grams each.
Take one piece. Flatten it a bit. Place a 1-inch mozzarella cheese cube in the center. Press the dough ends together. Pinch the seam to seal. Roll into a proper ball and then place on a 9-inch pie dish, seam side down.
Repeat for all the remaining dough pieces.
Cover the rolls with a kitchen towel or cling wrap and let them rest until puffy.
Meanwhile, set your oven to preheat and make garlic herb butter. Melt butter. Add garlic powder and 1 tsp of Italian seasoning. Mix well.
Brush the puffed-up pizza pull-apart rolls with half the garlic herb butter.
Pop them in the oven and bake for 20 minutes at 190°C or 375F.
Slide the pie dish out. Add grated mozzarella on top and pop it back in the oven for 10 more minutes until the rolls are golden and the cheese is all melty.
Gently slather the saved garlic herb butter on hot rolls. Garnish with fresh basil.