Description
Tender pull-apart rolls made with tangzhong-enriched dough, filled with low-moisture mozzarella, and finished with garlic butter, fresh parsley, and Parmesan.
Ingredients
Tangzhong:
1/2 cup whole milk
1/2 cup water
1/4 cup bread flour
Dough:
3 1/2 cups bread flour
2 1/4 teaspoons instant yeast
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1 large egg
1/2 cup warm whole milk
4 tablespoons unsalted butter, softened
Filling:
12 ounces low-moisture mozzarella, cut into 12 pieces
Garlic-Butter Topping:
2 tablespoons unsalted butter, melted
1 garlic clove, finely minced
1 tablespoon chopped fresh parsley
2 tablespoons finely grated Parmesan
Instructions
1. Whisk the tangzhong ingredients in a small saucepan. Cook over medium-low heat, whisking continuously, until thickened to a smooth, pudding-like consistency. Transfer to a mixing bowl and cool until warm.
2. Add the bread flour, instant yeast, sugar, salt, egg, and warm milk. Mix until a rough dough forms.
3. Knead for 5 minutes, then gradually add the softened butter. Continue kneading for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky.
4. Place the dough in a lightly greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled.
5. Grease a 9-by-13-inch baking pan. Divide the dough into 12 equal portions.
6. Flatten each portion into a small round. Place one piece of mozzarella in the center, pull the dough around it, and pinch the seam firmly closed.
7. Arrange the filled rolls seam-side down in the prepared pan. Cover and let rise for 35 to 45 minutes, until puffy and beginning to touch.
8. Preheat the oven to 350°F during the final portion of the rise.
9. Bake for 25 to 30 minutes, until evenly golden and the bread portion reaches approximately 190°F.
10. Mix the melted butter with the minced garlic and parsley. Brush over the hot rolls and sprinkle with Parmesan.
11. Let the rolls rest for 5 to 10 minutes before serving.
Notes
Keep the dough slightly tacky. Adding too much flour can produce dry, dense rolls.
Use low-moisture mozzarella rather than fresh mozzarella stored in liquid.
Seal each dough portion securely and place it seam-side down to help prevent cheese leakage.
Do not overproof the shaped rolls. They should look puffy but still spring back slowly when gently pressed.
Check the temperature in the bread portion without inserting the thermometer directly into the melted cheese.
Refrigerate leftovers within 2 hours and reheat until the center reaches 165°F.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1.5g
- Protein: 14g
- Cholesterol: 45mg