Pre heat oven to 180c.
Lightly spray a 12 hole muffin tin with cooking/non-stick spray.
In a medium bowl, mix together olive oil & yoghurt.
Add flour, salt & chives (if using) and mix to combine (it will still look dry - this is ok).
Using your hands, bring the dough together in the bowl until it forms a rough ball.
Place the dough on a lightly floured surface, and knead lightly.
Roll out dough into a rectangle approximately 20 cm x 40 cm - try to make the dough as even in thickness as you can. Also you can tear a piece of dough from one edge to fill a gap in another edge - just press the dough together (see notes).
Make sure the rectangle has a long edge facing you.
Combine the garlic & butter (and harissa or other spices if using), and spread the garlic mixture evenly over the dough - I use a silicone mini spatula for this.
Combine mozzarella, cheddar & 1 tbsp. of parmesan and sprinkle evenly over the garlic mixture - at this stage you could sprinkle on extra herbs if you want.
Roll up your dough into a long spiral, like for cinnamon rolls or a jam roll, starting with the long edge closest to you.
Trim both ends of your roll slightly - just to make a nicer edge.
Using a sharp knife, cut the roll in half, then cut each half in half again - you should now have 4 short rolls.
Now divide those 4 short rolls into 3 even pieces.
Place one roll, cut side down into each muffin hole.
Sprinkle top of rolls with 1 tbsp. of parmesan.
Bake for 15mins & serve immediately.