The Tangzhong

1. Combine 1/2 cup water and 3 tbsp flour in a microwave safe bowl. Heat in the microwave, stopping at 30 seconds interval to stir. Continue until it becomes a paste (about 2 minutes). Set aside to cool.

The Dinner Rolls

1. In a small bowl, combine warm water and milk (heated to about 100F° (38C°, lukewarm), sugar and yeast.* Allow this to sit for at least 5 minutes or until the yeast has risen and making a layer of white foam over the liquid.
2. In another bowl, mix together the dry ingredients – flour, garlic powder and salt.
3. To the dry ingredients, add olive oil, yeast mixture and Tangzhong. Stir together and then knead for about 8 minutes in a stand mixer or using a hand mixer. If you use a stand mixer you may need to scrape the dough down from the sides of the bowl. The dough is done when it’s smooth and elastic and pulls away from the sides of the bowl. Sticky to the touch but dough doesn’t stick to your finger when you press it.
4. Cover the dough and let it rise on a warm place, until doubled in size, approximately 1 hour.
5. Once risen, divide the dough into 16 balls. Place a large pinch of fresh parsley into each bun and press together, then you add a piece of cubed cheese and slightly roll it to make a ball.
6. Place the 16 balls tightly together on a parchment lined baking sheet. Let them proof (rise a second time) until doubled in size, about 30-60 minutes.
7. Meanwhile the dinner rolls are proofing, pre-heat the oven to 350F° (180C°). Cook bacon until light pink, but not completely done. Lightly brush each bun with a beaten egg. Cover with the lightly cooked bacon and shredded cheese.
8. Bake for about 25 minutes or until golden and cooked through. Cool on a wire rack. Best eaten while they are a little warm! I like to serve them with soup, but alone is also really good.