►Put both starches and the salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on lowest speed until combined.
►Combine the milk, water, butter and garlic in a small saucepan over medium-high heat and bring to a boil (about 5 minutes), giving it a stir to make sure butter is melted.
►Meanwhile, in a separate bowl, mix the eggs and cheese with a fork and set aside.
►When the milk mixture boils, pour it over the flour mixture and mix on lowest speed for 2 minutes. The mixture should gather into a ball and be smooth and sticky. Scrape down the sides of the bowl and the paddle, then add the egg mixture. Mix on lowest speed for 10 minutes. Stop the mixer a couple of times to scrape the sides of the bowl and paddle. At this point, the dough will be very smooth, slick and sticky.
►Scrape down the bowl and paddle and sprinkle the Volpi Salame and parsley in. Mix on low speed just until incorporated, about 30 seconds.
►Scrape down the bowl and paddle, cover the bowl with plastic wrap and refrigerate the dough for 2 hours.
►Preheat oven to 350 degrees.
►Lightly coat your hands with oil and scoop out the dough, using a small cookie scoop (or 2 small spoons). It’s helpful to oil the scoop, too. Roll between your hands into balls about 1-inch to 1¼ -inch in diameter. Set the balls on the lined baking sheets, leaving about an inch in between them.
►Bake, rotating pans halfway through, until the cheese rolls are puffed and lightly browned, 22-25 minutes. Serve while still warm.