1. First, make the tangzhong. In a small pot, whisk together milk, water, and flour. Cook on medium heat, whisking constantly, until it thickens like pudding. Let it cool a few minutes.

2. In your mixer bowl (or large bowl), add the tangzhong, eggs, sugar, flour, salt, milk, and yeast. Mix for 5 minutes until it comes together.

3. Add softened butter and keep mixing (about 8–10 minutes) until smooth and stretchy—like dough yoga!

4. Shape into a soft ball, cover it up, and let it rest somewhere warm for 1.5 to 2 hours (it should puff up and almost double).

5. Gently punch the dough down, divide into 12 pieces, and let them rest 10 minutes—this makes them easier to roll.

6. Roll each piece into an oval (about 9″ long), make some slices in the middle, then pop a piece of mozzarella at one end. Roll it up like a sleeping bag and place it in your baking pan. Let the rolls rest again for 30 minutes.

7. Preheat your oven to 350°F. Brush the tops with a little milk (this helps them brown). Bake for 25–30 minutes until they’re golden and smell amazing.

8. Optional but so good: brush them with melted butter and a tiny drizzle of honey while still warm. Serve and enjoy your cheesy, pillowy masterpiece!