Garlic Parmesan Pull-Apart Rolls

1. Stage

Make the tangzhong: In a small saucepan, whisk together the milk and flour until no lumps remain. Set the saucepan over medium heat and whisk constantly until the mixture starts to thicken into a thick paste, the consistency of mashed potato (if you have a thermometer, the temperature you're looking for is 149°F). Remove from the heat and let cool to room temperature.

2. Stage

Proof the yeast: In a microwave-safe measuring cup, heat milk for 20 seconds until warm but not hot (less than 110°F). If the milk is too hot, let it sit at room temperature for a few minutes until cooled. Whisk the yeast into measuring cup using a fork and let sit, 5 to 10 minutes until the yeast looks foamy.

3. Stage

Make the dough: Meanwhile, in the bowl of a stand mixer, add the bread flour, one egg, salt, sugar, and butter. Add the cooled tangzhong and the proofed yeast with milk. Attach the dough hook and set the mixer on low speed. Mix all ingredients for 30 seconds to 1 minute until a shaggy dough comes together. At this point, the dough will not be smooth by any means, but it will feel sticky and there should not be any dry bits.

4. Stage

Knead the dough: Increase the speed of the mixer to medium and knead for 8 to 10 minutes until the dough is strong enough to form a windowpane, or can be stretched until translucent without tearing. To test the windowpane, pinch off a small piece of dough, flatten it, and place your pointer fingers on the top two corners and your thumbs on the bottom two corners. Gently stretch the dough with your fingers; you should be able to stretch until the dough is just barely translucent without tearing. If the dough tears easily, continue kneading. The dough will also feel soft but not sticky and the sides of the bowl will look clean.

5. Stage

Let the dough rise: Wipe the bowl of the mixer and lightly grease with oil. Form the dough into a ball and place it in the mixing bowl, covered with a kitchen towel or plastic wrap. Let proof at room temperature for about 1 1/2 hours or until the dough has doubled in size.

6. Stage

Prepare the baking pan: Grease a baking pan on all sides with oil, then line it with parchment, leaving an inch or two overhanging on the long sides of the pan. This creates a sling you can use to easily lift the bread out of the pan. If you don’t have parchment, make sure to grease the pan generously.

7. Stage

Form the rolls: Gently pat down the dough to expel any air and divide into nine equal portions (about 65g each). Next, take the corners of one portion, bring them together into the center as if you're sealing a pouch, and seal tightly. Seam side down, cup the dough with your hands to shape it into a ball by rolling it on the counter in a clockwise motion. Repeat with the other eight portions, then distribute evenly into the baking pan. The dough will expand with the second rise, so you can leave some room in between each roll.

8. Stage

Let the dough rise again: Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent—the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.

9. Stage

Preheat the oven to 350°F. Toward the end of the final proof, preheat the oven.

10. Stage

Prepare the egg wash: In a small bowl, whisk together the remaining egg with a teaspoon of water.

11. Stage

Egg wash and bake the rolls: Once proofed, use a pastry brush to lightly brush the tops of the rolls with the egg wash and sprinkle with flaky salt. Bake the rolls in the oven for about 20 minutes, rotating the pan halfway through. When done, rolls will have risen to fill the pan and appear puffy. They should be lightly golden brown on the bottom, and deep golden brown on top.

12. Stage

Prepare the compound butter: While the rolls bake, make the compound butter. In a small bowl, mash the butter, garlic powder, parsley, and Parmesan with a fork until homogeneous. 

13. Stage

Brush the butter on the rolls: If serving immediately, remove rolls from the oven and use a pastry brush to brush them with garlic butter. Let cool in the pan for 10 minutes, then transfer to a wire rack and serve. If serving later, remove rolls from the oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Do not brush them in the butter. Store in an airtight container or zip top bag until ready to serve. When ready to serve, wrap in foil and warm in a 350°F oven for 10 minutes. Remove, brush with butter and serve.