Get ready for a batch of amazing homemade bread rolls that are even better than what you get at a restaurant! Here’s an easy-to-follow recipe for 12 rolls that will make your dreams come true.
Cheesy Bread Rolls
Servings 12 rolls
Ingredients
- 2/3 cup whole milk
- 1/4 cup sugar
- 2 1/4 teaspoons yeast
- 2 1/2 cups bread flour
- 1 tablespoon milk powder such as Nido
- 1 large egg
- 1 teaspoon salt
- 1/4 cup unsalted butter softened
- 1 cup shredded mozzarella cheese optional, for all rolls
- 2 tablespoons butter
- 1/2 to 1 teaspoon minced garlic
- A few leaves of chopped parsley
- Egg + milk for egg wash
For the Tangzhong:
- 1 tablespoon bread flour
- 6 tablespoons whole milk
Instructions
- Start by making the tangzhong. Mix 1 tablespoon of bread flour with 6 tablespoons of whole milk on low heat until it forms a thick paste. Add this to the rest of the bread ingredients (excluding butter) and knead in a standing mixer with a hook attachment for 7-8 minutes at medium-high speed until the dough starts coming together.
- Add the softened butter and knead for an additional 5-7 minutes until the dough becomes smooth. If making by hand, the dough may be sticky, so avoid adding too much more flour.
- Cover the dough and let it rise for 60-90 minutes, or until it doubles in size.
- Once risen, divide the dough into 12 equal portions. Roll each into a ball using your palms. Flatten each ball slightly and add 1-2 spoons of cheese to the center. Pinch together the edges and roll again. Place onto a 9×13” pan lined with parchment paper, seam side down.
- Repeat for the other pieces. You can skip the cheese for some rolls if you prefer.
- Brush the rolls generously with egg wash and let them rise again for 30 minutes.
- Preheat the oven to 350°F. Brush with egg wash once again and bake for 18-20 minutes until golden.
- While the rolls are baking, melt butter in a nonstick pan over medium heat. Add garlic, sauté for 1 minute, then turn off the heat and mix in parsley.
- Brush the warm rolls with the butter and enjoy! These store well in an airtight container at room temperature for a couple of days; just toast before eating.