Mix flour and milk in a small pot. Heat up over medium heat. Stir until the mixture thickens and reaches a temperature of 150°F/65°C.

Transfer to a clean bowl. Cover with plastic wrap that touches the entire surface of the tangzhong. Cool to room temperature before continuing with the main dough.

Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook.

Knead for 10 minutes until the dough starts to come together.

Add the softened butter.

Continue kneading at medium speed for 10-20 minutes until the dough has a smooth surface and pulls away from the sides of the bowl.

Place the dough on your work surface and roughly pre-shape the dough into a round using your hands and a bench knife.

Transfer the dough to a clean, lightly oiled bowl, cover, and place in a warm spot, ideally at 78°F/26°C.

Proof the dough for 1 ½-2 hours or until doubled in size.

Meanwhile, make the garlic butter:

Preheat the oven to 350°F/180°C.

Chop off the top of a garlic head, leaving the cloves exposed.

Drizzle with oil, flaky salt, and pepper.

Wrap the garlic head in aluminum foil or place it in a small, oven-safe casserole with a lid.

Bake for 45-60 minutes, until the garlic cloves are soft as butter.

Allow the garlic to cool to room temperature before continuing with the next step.

Squeeze the garlic cloves into a bowl and add softened butter, chopped parsley, and a sprinkle of salt. Mix with a fork until smooth.

Set aside at room temperature.

Once the dough has doubled in size: lightly flour your work surface and the top of the dough. Next, roll out the dough to a 12x12-inch square.

Spread garlic butter on top and add grated mozzarella.

Use a pizza cutter to cut the dough into 12 pieces. Please see the images above for reference.

Arrange the dough pieces in a 7x3.4-inch bread pan (or a loaf tin of similar size).

Cover the bread pan and proof for 30-45 minutes until the dough is nice and puffy.

Preheat the oven to 350°F/180°C.

Whisk together an egg and water to make the egg wash.

Lightly brush the top of the bread with egg wash.

Sprinkle a little extra mozzarella on top of the bread.

Bake for 35-40 minutes or until the internal temperature is at 200°F/95°C.

Serve warm!