Making the Dough

1. Activate Yeast: In a small bowl, combine the warm water (110-115°F / 43-46°C) and active dry yeast. Stir gently and let it sit for 5 minutes until it becomes foamy and bubbly, indicating the yeast is active.

2. Prepare Tangzhong: In a small saucepan over medium heat, whisk together the Tangzhong ingredients (water and flour) until it forms a thick, paste-like consistency. Remove from heat and let it cool slightly.

3. Combine Dough Ingredients: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the activated yeast mixture, cooled Tangzhong, sugar, salt, melted butter, milk, egg, and 3 cups of bread flour. Mix on low speed with a dough hook (or stir with a sturdy spoon) until a shaggy dough forms.

4. Knead the Dough: Increase mixer speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. If kneading by hand, continue kneading on a lightly floured surface for about 10-12 minutes until smooth.

5. First Rise: Lightly grease a large bowl with cooking spray or a little oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Preparing the Garlic-Herb Filling

1. Roast Garlic & Shallots: Preheat your oven to 400°F (200°C). Place the garlic cloves and chopped shallots on a sheet of aluminum foil. Drizzle with olive oil, salt, and pepper. Seal the foil packet tightly.

2. Roast: Roast in the preheated oven for 30-40 minutes, or until the garlic is very soft and caramelized. Remove from oven and let cool slightly.

3. Make the Butter Mixture: Once cooled, finely chop the roasted garlic and shallots. In a medium bowl, combine the softened butter, chopped parsley, and the roasted garlic and shallots. Mix thoroughly until well combined. Set aside, reserving about ⅓ cup of this mixture for brushing the rolls after baking.

Assembling and Baking the Rolls

1. Roll Out Dough: Once the dough has doubled in size, gently punch it down. Transfer it to a lightly floured surface and roll it out into a large rectangle, approximately 12×18 inches.

2. Spread Filling & Add Cheese: Evenly spread the majority of your prepared garlic-herb butter mixture (reserving ⅓ cup) over the entire surface of the dough. Sprinkle generously with shredded mozzarella and Parmesan cheese.

3. Roll and Cut: Starting from one long edge, tightly roll the dough into a log, similar to making cinnamon rolls. Using a sharp knife or unflavored dental floss, cut the log into 12-15 pieces, approximately 1.5 to 2 inches thick.

4. Second Rise: Lightly grease a 9×13 inch baking pan (or similar size). Arrange the cut rolls snugly in the prepared pan. Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise in a warm place for another 30-45 minutes, or until they have nearly doubled in size again and appear puffy.

5. Final Bake: Preheat your oven to 375°F (190°C) if it’s not already at that temperature. Just before baking, sprinkle a little more shredded cheese over the top of the risen rolls.

6. Bake: Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through.

7. Finish and Serve: Remove from the oven. Immediately brush the tops of the hot rolls with the reserved garlic-herb butter mixture. Let cool for a few minutes before serving. Enjoy your incredibly soft and flavorful Cheesy Garlic Rolls!