Ultra-soft tangzhong garlic rolls layered with triple-garlic butter and parmesan. A fluffy pull-apart side for soups, pasta, and holiday tables.
Prep time
35 min
Cook time
20 min
Total time
2 hr
Servings
12
Chef's Tips
Proof in a warm area so the dough rises consistently.
Let the garlic butter cool to spreadable before shaping.
Brush rolls right after baking for extra gloss and aroma.
Bake trays rotated halfway for even color.
Tools Used
Whisk(opens in a new tab)Stand Mixer With Dough Hook(opens in a new tab)Rolling PinPastry BrushBaking Trays(opens in a new tab)
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Ingredients
Ingredients
Servings
12 servings1×
Scale
Ingredient amounts update instantly.
Tangzhong
Dough
Triple Garlic Butter
For Shaping And Baking
Instructions
Make Tangzhong and Dough
- 1
Whisk tangzhong flour and milk in a microwave-safe bowl until smooth.
- 2
Microwave in short bursts, whisking each time, until thick like pudding.
- 3
Cool slightly, then whisk in cold milk, egg, and yeast.
- 4
Add bread flour, sugar, and salt, then knead with a dough hook until smooth.
- 5
Add softened butter gradually and knead until elastic and windowpane-ready.
First Proof and Garlic Butter
- 1
Place dough in a lightly oiled bowl, cover, and proof until doubled.
- 2
Mix garlic powder, water, grated garlic, and salt.
- 3
Warm half the butter with part of the garlic, then combine with remaining butter mixture until spreadable.
Shape, Proof, and Bake
- 1
Roll dough into a rectangle, spread two-thirds of garlic butter, and top with parmesan.
- 2
Fold lengthwise, cut into 12 strips, and shape each strip into a loose knot.
- 3
Place on lined trays, cover, and proof until puffy.
- 4
Brush tops with remaining butter and bake at 175C for 15 to 20 minutes, rotating trays halfway.
- 5
Brush with leftover butter right after baking.
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Learn More
Everything you want to know about this recipe.
Fluffiest Triple-Garlic Cloud Rolls
Fluffiest Triple-Garlic Cloud Rolls
These cloud rolls use a tangzhong base to create a soft, stretchy crumb that stays tender beyond the day they are baked. The dough is enriched but still light, which makes it a strong side for soups, pasta, and roasted mains.
The flavor profile leans savory through three garlic layers: garlic powder, fresh grated garlic, and hot garlic-infused butter. Parmesan adds a salty finish that helps each roll taste full without needing extra toppings.
Why This Recipe Works
Why This Recipe Works
Tangzhong pre-gelatinizes part of the flour, so the dough retains moisture and bakes into a pillowy texture. Gradual butter incorporation improves elasticity and gives the rolls a finer crumb.
The folded shaping method distributes garlic butter between layers, not only on top. This keeps flavor inside the roll and gives a pull-apart structure when served warm.
Ingredient Notes
Ingredient Notes
Bread flour supports structure, while milk and butter keep the crumb soft. Use fresh garlic for the strongest aroma, but keep heat moderate when warming garlic butter so it does not turn bitter.
Finely grated parmesan blends into layers more evenly than coarse shreds.
High-Level Method
High-Level Method
Cook tangzhong first, then mix and knead the dough until smooth and elastic. After first proof, roll out, spread garlic butter, add parmesan, and shape into knots. Proof again until puffy, then bake until lightly golden.
Finish with a final butter brush while the rolls are hot.
Storage and Reheating
Storage and Reheating
Keep cooled rolls in an airtight container for up to 2 days at room temperature or up to 4 days refrigerated. Reheat in a low oven until warm.
Baked rolls freeze well for up to 1 month. Thaw at room temperature and warm before serving.
Serving & Goal Fit
Serving & Goal Fit
Recommended serving size is 1 roll as a side with a protein and vegetables.
On training days, keep the side portion and add lean protein to the meal. On rest days, reduce carb intake by using a half-roll or skipping other refined carbs on the plate.
Protein pairings: grilled chicken, shrimp, eggs, or tofu. Vegetable pairings: broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.
Nutrition Facts
Nutrition Facts
Serving Size: 1 roll (1/12 recipe)
Calories 28014%
% Reference Intake*
Total Fat 15g21%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 55mg
Sodium 420mg
Total Carbohydrates 29g11%
Dietary Fiber 1g
Sugars 3g3%
Protein 8g16%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I make these ahead for a party?
Yes. Bake and cool, store airtight at room temperature for up to 1 day, then rewarm briefly and brush with extra garlic butter.
Can I freeze garlic cloud rolls?
Yes. Freeze baked and cooled rolls for up to 1 month. Thaw at room temperature, warm in the oven, and brush with fresh butter.
Community Reviews
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SueFisher_AU
· 2 Nov 2025Texture was unreal. I also tried an herb butter version and both batches disappeared quickly.
Ripcookiethief
· 2 Nov 2025Made these the same night and the dough was excellent. Family ate them hot from the tray.
Elizabeth in NC
· 2 Nov 2025Been baking bread for decades and this was still unique. Tangzhong with garlic worked beautifully.
savannahv1808
· 2 Nov 2025So helpful seeing the butter stage. Mine always looks like it is breaking, but this worked.
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