Make the garlic herb compound butter

• Mix the salted butter, minced garlic and chopped parsley until well combined.
• Shape into a rectangular block on parchment paper and freeze until firm.
• Cut into 12 individual pieces of about 12 g each.

Prep the mozzarella

• Cut the mozzarella block into 12 chunks, about 2 by 1 inch each.

Make the tangzhong starter

• Cook the bread flour, water and milk together, stirring, until thickened into a paste.
• Cool completely before using.

Make the dough

• Combine the warmed milk, yeast and sugar and let the yeast activate.
• Add the egg, cooled tangzhong, bread flour, sugar and salt and mix into a dough.
• Knead in the softened unsalted butter until smooth and elastic, adding more flour if needed.
• Cover and let the dough proof until doubled.

Portion and rest the dough

• Portion the proofed dough into pieces of about 65 to 70 g each.
• Roll each into a tight ball, cover and rest to let the gluten relax.

Shape the rolls

• Roll each ball into a cone shape about 6 inches long.
• Use a rolling pin to gently stretch and pull the dough into a long croissant shape, about 14 to 16 inches long.
• Place one butter piece and one cheese chunk on top, roll over and seal at the top, then continue rolling into a tight croissant shape.

Proof the rolls

• Place six to eight rolls on a greased baking tray.
• Spray the rolls with water and proof in a warm oven with hot water underneath until puffed.

Top and bake

• Spray the proofed rolls with more water and top with pretzel salt.
• Bake at 400°F for 12 minutes, then lower the temperature to 375°F and bake until golden.
• Brush with extra melted garlic herb butter to finish.