Bread Rolls Recipe (with Video)

1. Make the tangzhong by mixing flour and milk on low heat until they form a thick paste.
2. Add to the rest of the bread ingredients except butter and knead in a standing mixer using a hook attachment for about 7-8 min at medium high speed until the dough starts to come together.
3. Add butter and knead again for another 5-7 min until the dough becomes smooth. This will be sticky if making by hand, but try not to add too much more flour.
4. Cover the dough and let it rise for about 60-90 min until it doubles in size.
5. Once risen, divide into 12 equal portions.
6. Roll each into a ball using your palms.
7. Flatten each ball slightly and add 1-2 spoons of cheese to the center.
8. Pinch together the edges and then roll again.
9. Place onto a 9x13” pan lined with parchment paper, seam side down.
10. Repeat for other pieces. You can also skip the cheese if you’d like (that’s what I did for half).
11. Brush the rolls generously with egg wash and let rise again for 30 min.
12. Preheat oven to 350F.
13. Brush with egg wash once again and then bake for 18-20 min until golden.
14. Melt butter in a nonstick pan over medium heat and add garlic.
15. Sauté for 1 min then turn off heat and mix in parsley.
16. Brush warm rolls with butter and enjoy! These store well in an airtight container at room temperature for a couple days, toast before eating.