Mozzarella Bread Rolls: The Ultimate Comfort Bread
Creating perfect Mozzarella Bread Rolls transforms your kitchen into an artisan bakery, filling your home with the irresistible aroma of fresh-baked bread and melted cheese. These golden, pillowy rolls feature a secret ingredient that keeps them incredibly soft for days, while gooey mozzarella centers create pockets of cheesy goodness in every bite. Whether you’re serving them alongside dinner, packing them for lunch, or enjoying them as a satisfying snack, these Mozzarella Bread Rolls never disappoint.
The beauty of this Mozzarella Bread Rolls recipe lies in its accessible approach to professional-quality results. Using the tangzhong method, a Japanese technique that revolutionizes bread texture, you’ll achieve rolls that stay soft and fresh far longer than traditional recipes. The process may sound complicated, but it’s remarkably simple and requires only basic ingredients you likely have in your pantry.
These Mozzarella Bread Rolls offer incredible versatility beyond their delicious basic form. Serve them warm from the oven with butter melting over their golden tops, or let them cool and pack them for picnics and lunchboxes. The cheese filling stays pleasantly gooey even at room temperature, making these rolls perfect for any occasion. Once you master this recipe, you’ll find yourself baking batch after batch to satisfy eager requests from family and friends.
Why These Mozzarella Bread Rolls Stand Out
What distinguishes exceptional Mozzarella Bread Rolls from ordinary cheese-filled bread? The answer lies in the tangzhong method that creates impossibly soft texture. This Asian baking technique involves cooking a small portion of flour with liquid to form a roux-like paste. When incorporated into dough, tangzhong traps moisture that would otherwise evaporate during baking, resulting in bread that remains tender for days.
Traditional bread recipes produce rolls that taste wonderful fresh but turn dry and stale within twenty-four hours. These Mozzarella Bread Rolls defy this limitation, staying soft and delicious for several days thanks to tangzhong’s moisture-retaining properties. This extended freshness makes them ideal for meal prep, special occasions, or anytime you want fresh-tasting bread without daily baking.
The mozzarella filling adds another dimension that elevates these rolls beyond simple bread. Fresh mozzarella melts beautifully during baking, creating pockets of stretchy, gooey cheese that pull apart in satisfying strings. The mild, creamy flavor complements the slightly sweet bread dough perfectly, creating a balanced taste that appeals to both children and adults.
The Science Behind Superior Texture
Understanding why tangzhong works helps you appreciate the genius behind these Mozzarella Bread Rolls. When flour and liquid cook together, the starch granules absorb water and gelatinize, creating a thick paste. This gelatinized starch holds significantly more moisture than raw flour can absorb, allowing the dough to retain water throughout mixing, rising, and baking.
During baking, moisture typically escapes as steam, leaving bread prone to drying out quickly. The gelatinized starch in tangzhong binds water molecules tightly, preventing excessive evaporation. This retained moisture keeps the crumb structure of your Mozzarella Bread Rolls soft and springy, resisting the staling process that makes bread tough and dry.
The tangzhong method also affects gluten development in your Mozzarella Bread Rolls. The pre-gelatinized starch creates a more extensible dough that’s easier to knead and shape. This improved handling quality helps home bakers achieve professional results without specialized equipment or extensive experience. The dough becomes smooth and elastic more quickly, reducing the physical effort required.
Preparing Perfect Tangzhong for Mozzarella Bread Rolls
Creating tangzhong requires only flour, water, and a few minutes of attention. Combine three tablespoons of bread flour with half cup of water in a small saucepan. Whisk the mixture until no lumps remain, ensuring smooth consistency before applying heat. This preliminary mixing prevents clumps from forming during cooking.
Place the saucepan over medium heat and cook while stirring constantly. The mixture will seem very liquid initially but will thicken rapidly as it approaches 150 degrees Fahrenheit. Continue stirring to prevent scorching on the bottom of the pan. Within three to five minutes, the tangzhong will transform into a thick, pudding-like paste that leaves trails when you drag your whisk through it.
Remove the tangzhong from heat once it reaches the proper consistency. Transfer it to a clean bowl and press plastic wrap directly onto the surface to prevent skin formation. Allow the mixture to cool to room temperature before adding it to your Mozzarella Bread Rolls dough. You can prepare tangzhong several hours ahead and refrigerate it, bringing it back to room temperature before use.
Visual Cues for Perfect Tangzhong
Recognizing when tangzhong reaches ideal consistency ensures success with your Mozzarella Bread Rolls. The mixture should coat the back of a spoon thickly, with the coating staying in place rather than running off. When you draw lines through the paste with your whisk or spoon, those lines should remain visible for several seconds before slowly flowing back together.
Color change provides another indicator of properly cooked tangzhong. The mixture starts as opaque white but becomes slightly translucent as it cooks and the starch gelatinizes. This subtle shift signals that the starches have absorbed maximum water and achieved the transformation necessary for improving your Mozzarella Bread Rolls.
Overcooking tangzhong can reduce its effectiveness, so watch carefully during the final minute of cooking. If the paste becomes extremely thick and starts to pull away from the pan sides in one cohesive mass, you’ve cooked it too long. While still usable, slightly overcooked tangzhong won’t retain moisture quite as effectively in your finished Mozzarella Bread Rolls.
Storing Tangzhong
Tangzhong keeps well in the refrigerator for up to two days, allowing you to prepare it ahead when making Mozzarella Bread Rolls. Store the cooled paste in an airtight container with plastic wrap pressed against the surface. This prevents the formation of a dry skin that would create lumps when mixed into dough.
Before using refrigerated tangzhong in your Mozzarella Bread Rolls, let it sit at room temperature for thirty minutes to an hour. Cold tangzhong can slow yeast activity and make the dough difficult to mix properly. Room temperature paste incorporates smoothly into other ingredients, ensuring even distribution throughout the dough.
Creating the Perfect Dough for Mozzarella Bread Rolls
Building excellent dough forms the foundation of outstanding Mozzarella Bread Rolls. Start by warming whole milk to approximately 110 degrees Fahrenheit, the optimal temperature for activating yeast without killing it. Sprinkle two and one-quarter teaspoons of instant yeast over the warm milk along with one tablespoon of sugar. Let this mixture sit for five minutes until it becomes foamy, indicating active, healthy yeast.
In a large mixing bowl, combine three cups of bread flour with one teaspoon of salt and the remaining two tablespoons of sugar. Whisk these dry ingredients together thoroughly to distribute the salt and sugar evenly. This step prevents concentrated pockets of salt from inhibiting yeast activity in your Mozzarella Bread Rolls.
Add the cooled tangzhong, activated yeast mixture, and two beaten eggs to the flour mixture. Pour in four tablespoons of melted unsalted butter that has cooled slightly so it doesn’t cook the eggs. Mix these ingredients with a wooden spoon until a shaggy dough forms. The mixture will appear quite sticky initially, which is normal for enriched doughs used in Mozzarella Bread Rolls.
Kneading Techniques
Transfer the dough to a lightly floured surface and begin kneading to develop gluten structure in your Mozzarella Bread Rolls. Push the dough away from you with the heels of your hands, fold it back over itself, rotate a quarter turn, and repeat. This rhythmic motion aligns gluten strands and incorporates air, creating the elastic texture that makes bread satisfying.
Knead the dough for eight to ten minutes until it transforms from sticky and rough to smooth and elastic. You’ll feel the texture change under your hands as gluten develops. The dough should become less sticky and more cohesive, though it will remain slightly tacky due to the butter and eggs. Add minimal flour during kneading to prevent making the Mozzarella Bread Rolls too dense.
Test dough readiness using the windowpane test. Pinch off a small piece and gently stretch it between your fingers. Properly kneaded dough stretches thin enough to see light through without tearing. If the dough tears easily, continue kneading for another two to three minutes before testing again.
First Rise Process
Shape the kneaded dough into a smooth ball and place it in a greased bowl, turning once to coat all surfaces with oil. This light oil coating prevents the dough surface from drying during rising. Cover the bowl with plastic wrap or a damp towel to maintain humidity around the dough.
Let the dough rise in a warm, draft-free location for one to one and a half hours until it doubles in size. Ideal rising temperature ranges from 75 to 80 degrees Fahrenheit. If your kitchen is cool, place the bowl near a warm oven or in a turned-off oven with the light on. Proper rising develops flavor and creates the light, airy texture characteristic of excellent Mozzarella Bread Rolls.
The dough is ready when it has visibly doubled and feels puffy and light. Press a finger gently into the surface—if the indentation remains without springing back, the first rise is complete. If the dough springs back immediately, allow more rising time. Over-risen dough will smell very yeasty and may begin to collapse.
Shaping and Filling Mozzarella Bread Rolls
Once the dough completes its first rise, gently deflate it by pressing down to release accumulated gas. This step redistributes yeast cells and available food, ensuring even texture throughout your Mozzarella Bread Rolls. Turn the dough onto a lightly floured surface and divide it into twelve equal portions for consistently sized rolls.
Working with one portion at a time, flatten it into a small disk about three inches across. Place a cube of mozzarella cheese, approximately three-quarters inch in size, in the center of the disk. Fresh mozzarella works beautifully, but low-moisture mozzarella also produces excellent results with slightly less moisture release during baking.
Gather the edges of the dough up and around the cheese cube, pinching them together firmly at the top. Roll the filled dough gently between your palms to create a smooth ball, ensuring the seam is well-sealed. Place the shaped Mozzarella Bread Rolls seam-side down on a parchment-lined baking sheet, spacing them about two inches apart to allow for expansion.
Achieving Perfect Shapes
Consistent sizing ensures your Mozzarella Bread Rolls bake evenly, with all rolls finishing at the same time. Use a kitchen scale to divide the dough into equal portions, each weighing approximately seventy to eighty grams. This precision might seem unnecessary, but it makes a noticeable difference in final results, especially when serving the rolls at special occasions.
The sealing technique determines whether cheese stays inside your Mozzarella Bread Rolls or leaks out during baking. Pinch the dough edges together very firmly, using a small amount of water if needed to help them adhere. Think of creating a tight purse or dumpling closure. Any gaps allow melted cheese to escape, creating a mess in your oven.
After shaping, let the Mozzarella Bread Rolls rest briefly if they resist forming smooth balls. Cover them with a towel for five minutes, then reshape. This rest period allows gluten to relax, making the dough more cooperative and easier to form into perfectly round rolls.
Second Rise Considerations
Cover the shaped Mozzarella Bread Rolls loosely with plastic wrap or a clean towel and let them rise for thirty to forty-five minutes. They should become noticeably puffy but won’t double in size during this second rise. The rolls are ready for baking when they spring back slowly after gentle pressing, leaving a slight indentation.
Don’t let the second rise go too long, as over-proofed Mozzarella Bread Rolls may collapse in the oven rather than rising properly. Under-proofed rolls will be dense and may burst open as cheese expands during baking. Finding the sweet spot produces rolls with ideal texture and appearance.
Temperature affects the second rise just as it did the first. Warmer conditions speed the process while cooler environments slow it down. Adjust timing based on your kitchen temperature, using visual and tactile cues rather than relying solely on clock time when making Mozzarella Bread Rolls.
Baking Perfect Mozzarella Bread Rolls
Preheat your oven to 375 degrees Fahrenheit while the shaped rolls complete their second rise. Proper preheating ensures consistent temperature throughout the baking chamber, crucial for even browning and proper oven spring. Position the rack in the center of the oven for optimal heat circulation around your Mozzarella Bread Rolls.
Just before baking, brush the risen rolls gently with whole milk or a beaten egg wash. This coating creates the beautiful golden-brown color and slight sheen that makes bakery-style Mozzarella Bread Rolls so appealing. Use a soft pastry brush and apply the wash carefully to avoid deflating the puffy rolls.
Bake the Mozzarella Bread Rolls for eighteen to twenty-two minutes until they turn deep golden brown on top. The exact timing depends on your oven and how close together you placed the rolls. They should sound hollow when tapped on the bottom and register at least 190 degrees Fahrenheit on an instant-read thermometer inserted into the bread portion.
Oven Temperature Management
Every oven has hot spots and temperature variations that affect baking results. Rotating the pan halfway through baking ensures even browning across all your Mozzarella Bread Rolls. Turn the pan 180 degrees at the ten-minute mark, allowing rolls that were toward the back to move forward and vice versa.
Watch for cheese leakage during baking, though proper sealing should prevent this issue. If you notice cheese bubbling out from any Mozzarella Bread Rolls, don’t worry—the flavor won’t be affected, though appearance may suffer slightly. Make a mental note to seal more carefully next time.
Avoid opening the oven door frequently during baking, as this releases heat and extends baking time. The first ten minutes are particularly crucial for oven spring, when the rolls expand rapidly from heat and yeast activity. Opening the door during this period can prevent proper rising and create dense Mozzarella Bread Rolls.
Cooling and Finishing
Remove the baked Mozzarella Bread Rolls from the oven when they reach perfect golden color. Let them cool on the baking sheet for five minutes before transferring to a wire rack. This brief resting period allows the structure to set slightly, preventing the rolls from becoming misshapen during transfer.
For extra richness and shine, brush the hot rolls with melted butter immediately after removing them from the oven. This optional step adds flavor and creates an appealing glossy finish. The butter also keeps the crust slightly soft rather than crispy, which many people prefer in Mozzarella Bread Rolls.
Allow the rolls to cool for at least fifteen minutes before eating, even though they smell amazing immediately from the oven. The cheese inside remains extremely hot and can burn your mouth. This cooling period also lets the cheese set slightly, creating better texture than when it’s molten. Your patience will be rewarded with perfectly textured Mozzarella Bread Rolls.
Professional Tips for Superior Results
Using bread flour rather than all-purpose flour significantly improves your Mozzarella Bread Rolls. The higher protein content in bread flour develops stronger gluten structure, creating better texture and helping the rolls hold their shape during rising and baking. All-purpose flour works in a pinch but produces slightly less impressive results.
Room temperature ingredients blend more easily and promote better yeast activity in Mozzarella Bread Rolls. Remove eggs and butter from the refrigerator thirty minutes before starting. Cold ingredients can slow yeast activity and make the dough harder to knead to proper consistency. This simple step improves dough development significantly.
Invest in an instant-read thermometer to take the guesswork out of baking Mozzarella Bread Rolls. Checking internal temperature ensures the bread is fully baked without being overdone. The thermometer also helps verify milk temperature when activating yeast and tangzhong temperature during cooking.
Troubleshooting Common Issues
Dense, heavy Mozzarella Bread Rolls usually result from insufficient kneading or rising. Ensure you knead until the dough passes the windowpane test and allow full rising time even if it takes longer than expected. Rushing these steps compromises the final texture significantly.
If cheese consistently leaks from your Mozzarella Bread Rolls, focus on sealing technique. Pinch the dough edges together more firmly and ensure the seam faces down during the second rise and baking. Using slightly smaller cheese cubes also helps prevent overflow while still providing satisfying filling.
Pale rolls that don’t brown properly may indicate oven temperature issues or insufficient egg wash application. Verify oven accuracy with an oven thermometer, as many ovens run cooler than their settings indicate. Apply egg wash generously for deeper color, or switch to whole milk mixed with a tablespoon of sugar for extra browning.
Enhancing Flavor Complexity
While classic Mozzarella Bread Rolls taste wonderful, small additions create interesting variations. Mix dried herbs like oregano, basil, or Italian seasoning into the dough for subtle savory notes. These additions complement the cheese without overwhelming the bread’s gentle flavor.
Brush the baked rolls with garlic butter immediately from the oven for irresistible garlic bread flavor. Combine melted butter with minced garlic and a pinch of parsley, then brush generously over hot Mozzarella Bread Rolls. This variation transforms them into perfect accompaniments for pasta dishes.
For slightly sweet rolls, increase the sugar in the dough to three tablespoons and brush the baked rolls with honey butter. This version works beautifully for breakfast or brunch, offering a different take on traditional Mozzarella Bread Rolls.
Creative Filling Variations
While mozzarella creates the classic version, experimenting with different fillings transforms these rolls into new creations. Sharp cheddar provides bold flavor that contrasts nicely with the slightly sweet dough. Mix shredded cheddar with chopped fresh chives for an onion-cheese combination reminiscent of loaded baked potatoes.
For pizza-inspired Mozzarella Bread Rolls, add a small piece of pepperoni alongside the cheese cube. The pepperoni renders slightly during baking, infusing the bread with spicy, savory flavor. This variation proves especially popular with children and makes a fun lunch box surprise.
Create Mediterranean-style rolls by filling them with a mixture of crumbled feta cheese, chopped sun-dried tomatoes, and fresh basil. This combination offers bright, bold flavors that work wonderfully as appetizers or alongside Greek salads. The feta’s saltiness provides nice contrast to the sweet dough.
Sweet Filling Options
Transform the recipe into dessert rolls by filling with sweetened cream cheese or Nutella instead of mozzarella. Reduce the salt in the dough to one-half teaspoon and increase sugar to four tablespoons when making sweet versions. These modifications better suit the sweet fillings while maintaining excellent texture.
Apple cinnamon filling creates comforting autumn-flavored rolls perfect for breakfast or snacks. Mix finely diced apples with cinnamon, brown sugar, and a touch of butter. Drain excess liquid before filling to prevent soggy bottoms in your sweet Mozzarella Bread Rolls variations.
Lemon curd provides bright, tangy sweetness that cuts through the rich bread beautifully. Use about one tablespoon of curd per roll, being careful not to overfill. The curd remains slightly liquid even after baking, creating a luscious filling that contrasts wonderfully with fluffy bread.
Storage and Reheating Guidelines
Proper storage preserves the exceptional softness that makes these Mozzarella Bread Rolls special. Once completely cooled, place them in an airtight container or resealable plastic bag. Store at room temperature for up to two days if you’ll consume them quickly. The tangzhong method keeps them remarkably soft during this period.
For longer storage, refrigerate Mozzarella Bread Rolls for up to one week. Wrap individual rolls in plastic wrap before placing them in an airtight container. This double protection prevents moisture loss and keeps the rolls from absorbing refrigerator odors. The tangzhong’s moisture-retaining properties shine during refrigerated storage.
Freezing extends storage to one month without significant quality loss. Wrap each cooled roll tightly in plastic wrap, then place all wrapped rolls in a freezer bag. Remove as much air as possible before sealing to prevent freezer burn. Label the bag with the date so you can track storage time for your Mozzarella Bread Rolls.
Reheating for Best Quality
Room temperature Mozzarella Bread Rolls need only brief warming to taste freshly baked. Preheat your oven to 350 degrees Fahrenheit and heat rolls for five to eight minutes until warmed through. This gentle reheating refreshes the texture without drying them out. Wrap in foil if you want softer crust, or leave unwrapped for slight crispness.
Microwave reheating works for convenience but requires care to prevent tough texture. Wrap rolls in a damp paper towel and heat for fifteen to twenty seconds. The moisture from the towel creates steam that keeps the bread soft. Check frequently to avoid overheating, which makes Mozzarella Bread Rolls rubbery.
Thaw frozen rolls at room temperature for two to three hours before reheating. Alternatively, microwave frozen rolls on defrost setting for thirty to forty-five seconds, then finish heating at regular power. Once thawed and reheated, the rolls taste remarkably fresh thanks to the tangzhong method used in preparation.
Serving Suggestions
Mozzarella Bread Rolls shine as dinner accompaniments, particularly with Italian dishes. Serve them alongside pasta with marinara sauce, minestrone soup, or Caesar salad. The mild cheese flavor and soft texture complement bold Italian flavors without competing for attention. Provide butter or olive oil for dipping to enhance the experience.
Create impressive appetizer platters featuring sliced Mozzarella Bread Rolls alongside cured meats, olives, and roasted vegetables. Cut the rolls in half to reveal the gooey cheese centers, which look beautiful on presentation platters. This approach works wonderfully for parties and gatherings where visual appeal matters.
Transform Mozzarella Bread Rolls into satisfying sandwiches by slicing them horizontally and adding your favorite fillings. The soft texture holds up well to moist ingredients like tomatoes and lettuce without becoming soggy. Try Italian cold cuts with olive tapenade, or go vegetarian with grilled vegetables and pesto.
Breakfast and Brunch Ideas
Serve warm Mozzarella Bread Rolls at breakfast with soft scrambled eggs and fresh fruit. The combination creates a satisfying morning meal that feels special without requiring extensive preparation. The cheese provides protein while the bread offers comforting carbohydrates to start your day right.
Create breakfast sandwiches using Mozzarella Bread Rolls as the base. Slice them open and fill with fried eggs, bacon, and arugula for a gourmet take on traditional breakfast sandwiches. The built-in cheese means you don’t need to add additional cheese, simplifying preparation while delivering fantastic flavor.
For brunch gatherings, serve a basket of warm Mozzarella Bread Rolls alongside a selection of spreads and toppings. Offer honey butter, jam, cream cheese, and perhaps some savory options like olive tapenade. This build-your-own approach accommodates different preferences and dietary needs while showcasing the rolls’ versatility.
Frequently Asked Questions About Mozzarella Bread Rolls
Can I Make the Dough Ahead of Time?
Yes, you can prepare Mozzarella Bread Rolls dough in advance using cold fermentation techniques. After the first rise, punch down the dough, cover tightly, and refrigerate for up to twenty-four hours. When ready to bake, remove the dough, let it come to room temperature for thirty minutes, then proceed with shaping and the second rise.
Cold fermentation actually improves flavor development in Mozzarella Bread Rolls, creating more complex taste than same-day baking. The extended time allows enzymes to break down flour components, developing subtle flavors impossible to achieve quickly. Many professional bakers prefer this method for superior results.
What If I Don’t Have Bread Flour?
All-purpose flour works as a substitute for bread flour in Mozzarella Bread Rolls, though the texture will be slightly less chewy. Add one tablespoon of vital wheat gluten per cup of all-purpose flour to more closely approximate bread flour’s protein content. This addition improves gluten development and creates better texture.
If using all-purpose flour without vital wheat gluten, your Mozzarella Bread Rolls will still taste delicious but may be slightly less structured. Increase kneading time by two to three minutes to maximize gluten development from the available protein. The tangzhong method helps compensate for lower protein content.
How Do I Prevent Cheese from Leaking?
Preventing cheese leakage requires careful attention to sealing technique. Pinch the dough edges together very firmly where they meet, using a small amount of water to help them adhere if needed. Roll the filled dough ball between your palms to further seal and smooth the seam before placing it seam-side down for rising.
Using the right amount of cheese also prevents leakage from your Mozzarella Bread Rolls. Overfilling makes proper sealing difficult and increases pressure inside the roll during baking. Stick to cheese cubes no larger than three-quarters inch, which provides satisfying filling without overwhelming the dough’s capacity.
Can I Bake These in a Muffin Tin?
Yes, baking Mozzarella Bread Rolls in a greased muffin tin creates perfectly portioned, evenly shaped results. This method works especially well for parties or meal prep when you want consistently sized portions. The tin sides support the dough during rising and baking, ensuring the rolls maintain round shapes.
When using a muffin tin for Mozzarella Bread Rolls, fill each cup about half to two-thirds full after shaping. The confined space means you might fit ten to twelve rolls rather than making all as freestanding rolls. Baking time may decrease slightly, so check for doneness at sixteen to eighteen minutes.
Why Are My Rolls Dense Instead of Fluffy?
Dense Mozzarella Bread Rolls typically result from insufficient rising time, under-kneading, or using expired yeast. Ensure your yeast is fresh and active by checking the expiration date and verifying it foams properly when mixed with warm milk and sugar. Old yeast won’t provide adequate leavening power.
Proper kneading develops gluten structure essential for light texture. Knead until the dough passes the windowpane test, even if this takes longer than expected. Under-developed gluten cannot trap the gas bubbles created during rising, resulting in dense Mozzarella Bread Rolls regardless of other factors.
Final Thoughts on Mozzarella Bread Rolls
These Mozzarella Bread Rolls represent the perfect fusion of Asian baking technique and Italian flavors, creating something truly special that transcends cultural boundaries. The tangzhong method ensures your rolls stay soft and fresh for days, while the gooey cheese centers provide delightful surprise in every bite. This combination makes the recipe worthy of regular rotation in your baking repertoire.
Don’t be intimidated by the multiple steps involved in making Mozzarella Bread Rolls. While the process requires time for rising, the actual hands-on work is minimal and straightforward. Even novice bakers consistently achieve excellent results when following the instructions carefully and trusting the process.
Share these wonderful Mozzarella Bread Rolls with people you care about and watch their faces light up with the first bite. The combination of impossibly soft texture and melted cheese creates moments of pure joy that make the effort worthwhile. Start a batch today and discover why these rolls quickly become family favorites that earn special requests time and again!
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THE DOUGH
- 2 eggs room temperature
- 40 g sugar
- 580 g bread flour
- 12 g salt
- 35 g unsalted butter room temperature
- 100 g whole milk room temperature
- 6 g instant yeast
TANGZHONG
- 120 g whole milk
- 120 g water
- 40 g bread flour
FILLING
- Mozzarella sticks cut into pieces
To make the tangzhong, in a pot over medium heat, whisk all the ingredients until the mixture is creamy. Remove from the heat and let it cool for 5 minutes.
In a bowl of a stand mixer, add the tangzhong and all of the other ingredients except for the butter. Mix until the dough comes together. Add in the butter and mix for another 10 minutes.
Shape the dough into a ball and let it rise in a well oiled bowl for 2 hours or until doubled in size.
Punch the dough to deflate and divide it into 12 equal balls. Roll each ball into a long oval shape. Cut slits lengthwise like in the video. Make sure to stop at 3/4 of the way.
Add in a mozzarella piece and roll into a log. Place in a well- greased pan. Repeat with the remaining balls.
Cover and let it rise for another 30 minutes. Pre-heat oven to 180 Celsius degrees.
Lightly brush with milk and bake at 30 minutes or until golden.
Brush with melted butter for a shiny top!
If you've given this recipe a try and it won you over, please share your thoughts by leaving
a rating and comment below! If you have any questions about this recipe, don't hesitate to ask – I'm here to
help and will respond promptly.
