Mozzarella Stuffed Bread

1: Make the tangzhong. Whisk all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins.

2: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved.

3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5-2hrs or until almost doubled in size.

4: Punch dough to deflate and divide into 12 equal sections. Form into balls. Cover and let rest for 10 mins. Lightly grease a 9”x13” pan.

5: Roll the dough into a long oval ~9” long. Cut slits lengthwise, stopping 3/4 of the way. Place the cheese at the end with no slits and roll into a log. Place into the pan. Repeat with remaining dough and cheese.

6: Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F.

7: Lightly brush with a little milk before baking. Bake for 25-30mins or until the top is golden.

8: Optional: Brush with 1 tbsp of melted butter mixed with 1 tbsp of honey for a shiny top.