(feel free to experiment with different cheeses - just keep in mind you'll want to keep it low moisture so it doesn't weigh down the dough)

ingredients

• 1 tbsp active dry yeast

• 1/4 cup warm water (100-110F)

• 2-1/2 cups all-purpose flour

• 1/2 cup milk

• 1/4 cup granulated sugar

• 1 tsp kosher salt

• 1 egg

• 3 tbsp unsalted butter, softened

• 2 tbsp garlic parmesan seasoning

• olive oil

• 3 cups cheese (shredded or chopped into small cubes, I used cheddar & mozzarella)

for the tangzhong

• 4 tbsp milk

• 2 tbsp water

• 2 tbsp all-purpose flour

for the garlic butter topping

• 1 tsp garlic powder

• 2 tbsp unsalted butter

• 1 tsp parsley (fresh minced or dried)

steps

1. In your stand mixer bowl, add the yeast and warm water. Set aside for 5 minutes or until foamy.

2. In a small pan on medium-low heat, add the tangzhong ingredients (milk, water, flour). Whisk well and then use a spatula to stir until it thickens into a paste. Transfer to a small heatproof mixing bowl to let it cool.

3. In your stand mixer once the yeast is foamy, add the flour, milk, sugar, salt, and garlic parmesan seasoning. Use the dough hook and set it to a low speed. Once it forms a shaggy dough, add the egg and softened butter in and continue to let it knead until a wet and sticky dough ball is formed. You may need to use a spatula to help scrape down the sides of the bowl.

4. In another large mixing bowl, drizzle some olive oil and coat the bowl to prevent sticking. Transfer the dough ball into this bowl and roughly fold it into a round shape. Cover with plastic wrap and let rise for 1-2 hours until doubled.

5. Prepare your cheese (either shredded or chopped) and mix in a small bowl if using different kinds.

6. Once doubled, prepare a 9x13" baking tray with raised edges by drizzling some olive oil and coating the pan. Lightly flour a clean surface and turn out the dough. Punch the air out and roughly knead into a round ball. You can either divide it into 8 pieces (larger rolls) or into many small pieces ~2" large (smaller bites like what I did). 

7. For each piece of dough, roll it out into a circle ~1/4" thick. Add as much cheese as you feel comfortable into the center of the circle while leaving a border around the edge, similar to dumpling folding. Fold the circle in half and pinch together all around the edges to seal in the cheese. Using a circular rolling motion with your hand, reform it into a smooth ball. Place onto the baking tray side-by-side (leaving a little space is okay). Repeat for each dough piece.

8. Cover the baking tray with plastic wrap or a cover and let rise on the counter for another 1-2 hours until doubled.

9. Preheat the oven to 350F.

10. Bake 20-25 minutes or until the tops are golden brown. 5 minutes before the bake finishes, prepare the garlic butter - in a small heatproof bowl, melt the butter, add the garlic and parsley, and mix.

11. Let the bread cool for ~5-10 minutes before brushing the garlic butter to the top of the rolls. Enjoy!