Description
Make soft, fluffy mozzarella stuffed bread rolls using the tangzhong method for ultimate softness. These rolls feature melted cheese inside and a shiny honey butter glaze on top.
Ingredients
- For the Tangzhong: ½ cup whole milk
- For the Tangzhong: ½ cup water
- For the Tangzhong: ¼ cup plus 1 tablespoon bread flour
- For the Dough: 2 large eggs
- For the Dough: 2 tablespoons plus 1 teaspoon granulated sugar
- For the Dough: 4 cups plus 2 tablespoons bread flour
- For the Dough: 2¼ teaspoons kosher salt
- For the Dough: 2 tablespoons plus 1 teaspoon unsalted butter, softened
- For the Dough: ⅓ cup plus 1 tablespoon whole milk
- For the Dough: 2 teaspoons instant yeast
- For Assembly: 4 mozzarella cheese sticks, cut into 3 sections each for 12 pieces total
- For Assembly: 2 tablespoons milk for brushing
- For the Honey Butter Glaze: 1 tablespoon unsalted butter, melted
- For the Honey Butter Glaze: 1 tablespoon honey
Instructions
- Make the tangzhong by whisking milk, water, and bread flour in a small pot until no lumps remain.
- Stir the tangzhong continuously over medium heat until the mixture resembles mashed potatoes, then remove from heat and let cool for 5 minutes.
- Add the cooled tangzhong and all dough ingredients except butter to the bowl of a stand mixer fitted with a dough hook attachment.
- Mix on medium speed for 5 minutes until the dough comes together into a shaggy mass.
- Add the softened butter and continue mixing for 8 to 10 minutes or until a rough windowpane is achieved when the dough is stretched.
- Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel, and let rise for 1½ to 2 hours or until almost doubled in size.
- Punch the dough down to deflate and divide into 12 equal sections, forming each into a smooth ball.
- Cover the dough balls and let rest for 10 minutes while you lightly grease a 9×13 inch baking pan.
- Working with one ball at a time, roll the dough into a long oval about 9 inches long and cut lengthwise slits as shown, making sure to stop three-quarters of the way up.
- Place one piece of mozzarella at the end with no slits and roll the dough into a log, then place seam-side down in the prepared pan.
- Repeat with the remaining dough and cheese, cover, and let rise for approximately 30 minutes or until noticeably puffy.
- Preheat the oven to 350°F and lightly brush the tops of the rolls with milk before baking.
- Bake for 25 to 30 minutes or until the tops are golden brown.
- Mix together melted butter and honey, then brush over the hot bread immediately after baking for a shiny, glossy top.
Notes
- The tangzhong method keeps the bread soft for several days.
- Achieve the windowpane test by stretching dough until you see light through it without tearing.
- Pinch seams tightly when rolling to prevent cheese leakage.
- Allow dough to rise in a warm, draft-free spot.
- Brush glaze immediately after baking while the bread is hot.
- Store at room temperature for up to 3 days or freeze baked rolls for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American