Herb and Parmesan Pull-Apart Rolls
Exceptionally fluffy buns are generously coated with a rich herb butter.
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Instructions
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Whisk water, flour, and milk in a saucepan. Cook over medium heat, whisking constantly, for 1 minute until a paste forms.
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Transfer tangzhong to a stand mixer. Add 1/2 cup cold milk, yeast, sugar, salt, 2 eggs, and flour. Mix with a hook attachment on medium speed for 10 minutes until smooth and elastic. Incorporate butter and mix for 8 minutes until dough is smooth and slightly sticky.
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Lightly spray a large bowl and transfer dough. Cover and proof in a warm spot for 2 hours until doubled.
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Lightly flour a work surface. Prepare a 10-12 inch seasoned cast-iron skillet or a 9x13 inch baking pan sprayed and lined with parchment. Divide dough into 12 equal portions. Flatten each portion, pull corners to the center, then roll into a tight ball.
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Arrange dough balls in the prepared pan. Cover with lightly sprayed plastic wrap. Let rise for 1.5 hours until puffy and doubled.
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When 10 minutes remain in the second rise, preheat oven to 350F with racks in the upper and lower third. Whisk the remaining egg and 1 tablespoon milk for an egg wash; gently brush onto buns.
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Bake buns for 20-25 minutes until golden brown.
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While buns bake, combine melted butter, dried herbs, parsley, garlic powder, and Parmesan in a small bowl.
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Remove baked buns from oven. Immediately brush with herb butter and sprinkle with flaky sea salt. Cool for 10 minutes, then serve. To serve later, reheat covered in foil at 350F for 10 minutes, then apply butter and salt.