Parmesan Garlic Herb Buttermilk Tangzhong Rolls

Steps

1. Make the tangzhong: in a small saucepan, whisk 30 g of the bread flour into the water. Cook over medium-low heat, stirring constantly, until it thickens to a pudding-like paste, 2 to 3 minutes. Scrape into a large bowl and cool for 15 minutes, until just warm.
2. Whisk the buttermilk into the warm tangzhong. Add the remaining 450 g bread flour, the sugar, the instant yeast, the salt, half of the garlic, 25 g of the Parmesan, the thyme and the black pepper. Mix into a shaggy dough.
3. Knead by hand or with a stand mixer for 5 minutes, then add the 30 g softened butter a little at a time and knead 6 to 8 minutes more, until smooth, elastic and slightly tacky. Knead in half of the parsley. This dough is about 69% hydration (counting the buttermilk's water) and about 2% salt.
4. Cover the bowl and let the dough rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. Line a 9x13-inch pan with parchment. Turn out the dough, divide it into 12 equal pieces, and shape each into a tight ball by tucking the edges underneath. Arrange in the pan in 3 rows of 4.
6. Cover and proof at about 75°F (24°C) for 40 to 45 minutes, until puffy, touching, and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
7. Stir the remaining half of the garlic and the remaining half of the parsley into the 15 g melted butter. Gently brush half of this garlic butter over the rolls and sprinkle with the remaining 15 g Parmesan.
8. Bake 20 to 22 minutes, until deep golden and the center roll reads 190°F (88°C) on an instant-read thermometer.
9. Brush the hot rolls with the remaining half of the garlic butter. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes more before pulling apart.