Ingredients
Tangzhong Mixture
- 5 Tablespoons water
- 5 Tablespoons 2% or whole milk
- 3 Tablespoons plus 1 teaspoon bread flour
Dough
- Tangzhong mixture from step 1
- ¾ cup 2% or whole milk, warmed to 90°F (32°C)
- 2 large eggs, room temperature
- 8 Tablespoons unsalted butter, softened
- ¼ cup sugar
- 3 Tablespoons powdered milk
- 1 ¾ teaspoons fine sea salt
- 1 Tablespoon instant yeast (see notes for sourdough option)
- 4 ¼ cups bread flour
Garlic Butter Spread
- 8 Tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 Tablespoon dried parsley
- 2 Tablespoons Kraft grated parmesan cheese
- ½ – 1 Tablespoon kosher salt, to taste
For Brushing on Baked Rolls
- 4 Tablespoons unsalted butter, melted
- Maldon sea salt flakes (optional)
Instructions
- Make the Tangzhong: Combine water, milk, and flour in a small saucepan, whisking until smooth. Heat on low while continuously whisking until the mixture thickens into a paste. Remove from heat and cool to lukewarm (around 90°F/32°C).
- Prepare the Dough: In a stand mixer bowl, add tangzhong, warm milk, eggs, softened butter, sugar, powdered milk, salt, yeast, and 1 cup bread flour. Mix on low with dough hook until smooth, about 2 minutes.
- Add Remaining Flour and Rest: Gradually add remaining flour ¼ cup at a time on low speed, mixing thoroughly after each addition until no lumps remain. Cover and rest dough for 20 minutes to hydrate the flour.
- Knead the Dough: Knead on low speed for 8-11 minutes. Test dough with fingertip; if sticky, add 1-3 tablespoons flour incrementally. Continue kneading 1-2 more minutes until dough is soft, slightly tacky, cohesive, and passes the windowpane test.
- Bulk Fermentation: Coat a large bowl with nonstick spray, place the dough in it, coat dough with oil, cover, and let rise until doubled, about 60-90 minutes.
- Make Garlic Butter Spread: Mix butter, minced garlic, dried parsley, parmesan, and salt in a small bowl. Set aside.
- First Lamination Fold: Deflate dough, place on floured surface, roll into 8x12 inch rectangle. Spread ¼ of garlic butter over dough, leaving 1-inch border. Fold one-third from short side over center, then fold remaining third over like a letter. Seal edges gently.
- Second Lamination Fold: Flour surface and dough if needed, turn dough a quarter turn and roll out again to 8x12 inches. Spread another ¼ of garlic butter leaving 1-inch border. Repeat folding as before. Cover and rest for 10 minutes.
- Final Roll Out and Cutting: Roll dough a final time to 8x12 inches carefully. Trim edges to expose butter layers. Cut into twelve 1-inch wide, 8-inch long strips using a pizza cutter.
- Shape the Rolls: Stretch each strip gently, tie ends in a knot, tuck ends underneath. Place rolls 2 inches apart on parchment-lined baking sheets.
- Repeat with Second Dough Piece: Perform lamination, rolling, cutting, and shaping steps with remaining dough and garlic butter.
- Final Rise: Cover rolls and let rise until puffy, about 45 minutes. Check readiness using poke test: indent should slowly spring back. Preheat oven to 350°F during this time.
- Bake: Bake rolls on the center rack for 16-18 minutes until lightly golden brown.
- Brush and Serve: Immediately brush hot rolls with melted butter and sprinkle sea salt flakes if desired. Serve warm. Store leftovers in airtight container up to 5 days.
Notes
- For a sourdough version, substitute instant yeast with an active sourdough starter but adjust rising times accordingly.
- Ensure milk is warmed to about 90°F to activate yeast but not kill it.
- If dough is too sticky, add flour sparingly—too much flour can make knots dense.
- Use good quality unsalted butter for best flavor in both dough and garlic butter spread.
- The tangzhong method ensures the knots remain soft and fresh longer.
- Maldon sea salt flakes add a nice finishing crunch but are optional.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
