This adorable buttery fluffy bread looks like wool rolls of yarn all rolled up and ready to use. But don’t be intimidated by how complicated it looks, it’s quite easy! Rolled with parmesan and chopped herbs, the bread itself stays soft and tender because of the tangzhong (water roux) that is added in the beginning.
Course bread, Side Dish
Cuisine American
Keyword bread, herb, parmesan, yeast
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Rise Time 2 hourshours
Servings 8
Calories 320kcal
Author Irvin
Ingredients
Tangzhong
1/2cupwater
1/4cupall-purpose flour35 g
Dough
1/2cupmilk
2 1/4teaspoonactive dry yeast
1large egg
2 1/2cupsall-purpose flour350 g
2tablespoonswhite sugar
2tablespoonsmelted unsalted butter
3/4teaspoonkosher salt
Filling
1/4cupmelted unsalted butter
1/2cupgrated parmesan cheese
2tablespoonschopped fresh Italian parsley
1tablespoonchopped fresh sage
to Finish
2tablespoonsmelted butter
Instructions
Make the tangzhong (water roux) by placing the water and flour in a small pan and whisking until the flour had dissolved. Cook the liquid on the stovetop over medium heat, whisking constantly, until it thickens and become a paste, about 2 minutes. Remove from heat and let cool until it is only warm to the touch, about 5 to 10 minutes.
Heat the milk in a different pan, until it is warm to the touch. Pour into the bowl of a stand mixer fitted with the dough hook. Sprinkle and whisk in the active dry yeast until it is dissolved. Let sit for 5 minutes for the yeast to proof, then add the egg and beat to mix.
Add the tangzhong to the liquid and whisk to break it up and incorporate it. Don't be concerned if there are still some small lumps. Just break it up as much as you can.
Add the flour, sugar, butter, and salt to the bowl and then stir with the hook on slow speed, until a rough dough has formed. Increase the speed to medium low and knead the dough for 4 to 5 minutes, or until it is smooth and elastic. The dough should be slightly tacky but not overly sticky. If it is too sticky, add more flour, a tablespoon at a time.
Place the dough in a well oiled bowl, and cover with plastic wrap. Let rise in a warm place for 60 to 90 minutes, or until doubled in size.
While the dough is rising, make the filling by mixing the butter, parmesan cheese, parsley and sage together in a small bowl. Set aside.
Grease a 10-inch springform or cake pan, then line it with parchment paper.Once the dough has risen, dump it into a clean surface and divide it into 5 even pieces.
Take one piece and roll it into a 9 x 5 inch rectangle with it orientated landscape.
Using a knife or bench scraper, cut 1/4-inch strips of dough on the top 2/3rds of the dough, leaving the bottom 1/3 of the dough whole and intact. When you’re done, the entire piece of dough will look like a giant hair comb.
Spread 1/5th of the filling (about 2 tablespoons) over the dough, leaving about 1/2-inch at the bottom plain, and 1-inch at the top of the strips plain. The plain dough will help “seal” when you roll it. Now, staring form the bottom of the dough, roll the dough up into a tight cylinder, making sure the seal is on the bottom.
Continue to roll the dough completely up to form a log with stripes. Make sure the seam of the dough is on the bottom.
Move the dough log to the lined and greased pan, placing it around the edge of the pan, with the seal side down. Repeat with the remaining 4 piece placing them in the pan all the way around, in a circle.
Cover the pan with plastic wrap and let rise again for 60 minutes or until puffy and double in size.
About 15 minutes before the dough is finished rising, preheat the oven to 350°F. Once the dough has risen, brush the top of the dough with about 1 tablespoon of melted butter. Bake in the oven for 25 to 30 minutes, or until the top is golden brown. If you have an instant read thermometer, the inside of the dough should read 190°F.Once the bread is baked, remove from the pan and let cool completely on a wire rack. Brush with remaining melted butter and serve.