02 November 2025
Fluffiest Triple-Garlic Cloud Rolls Ever
Sheldo’s Kitchen (adapted by JojoM)
Ultra-light tangzhong garlic rolls brushed with a mellow triple-garlic butter and Parm — the softest garlic bread you’ll ever make, perfect for soups, pasta or holidays.
🥖 Fluffiest Triple-Garlic Cloud Rolls Ever
If you’ve ever wished garlic bread could be lighter than air yet bursting with rich garlic butter, this is the one. These triple-garlic cloud rolls combine a Japanese-style tangzhong base for cloud-like fluffiness, layered with silky garlic-parmesan butter that melts right into every fold.
The result? The softest, most aromatic garlic rolls imaginable — buttery, cheesy, garlicky, and impossibly tender. Perfect alongside soups 🍲, pasta 🍝, or as your next holiday bread showstopper.
🌥️ Why You’ll Love This Recipe
✨ Tangzhong technique — that little cooked flour paste gives bakery-level softness that lasts for days.
🧄 Triple garlic hit — powder for base flavour, fresh garlic for punch, and slow-melted butter for smooth depth.
🧈 Enriched dough — buttery and slightly sweet, just enough to balance the savoury topping.
🧀 Parmesan magic — a sprinkle of umami that turns ordinary garlic rolls into something craveable.
🧑🍳 Step-by-Step Highlights
1. Make the Tangzhong
It starts with a simple cooked paste of milk and flour — a Japanese method that locks in moisture. Once thick and glossy, it’s blended into the dough for that cloud-like chew.
2. Knead That Dreamy Dough
Cold milk and egg keep it rich yet elastic. Once you add the butter (bit by bit!), the dough becomes silky-smooth and windowpane-perfect.
3. Craft the Triple Garlic Butter
The secret weapon: a mix of garlic powder, fresh garlic paste, and melted garlic butter, all combined into a fragrant, spreadable paste. You’ll want to put it on everything.
4. Shape the Cloud Rolls ☁️
Roll the dough out, spread that buttery gold, sprinkle Parmesan all over, fold, cut, twist, and knot. Each piece becomes a mini pillow of garlicky joy.
5. Bake Until Golden
They puff up beautifully, staying soft inside while developing a light, glossy crust. Don’t skip the final butter brush — it locks in shine and flavour.
🍽️ Serving & Make-Ahead Tips
💡 Make-ahead: Proof and shape the night before, chill overnight, and bake fresh the next day.
🧊 Freeze-friendly: Cool completely, freeze up to a month, and rewarm with a dab of garlic butter.
🔥 Party tip: Bake closer together for pull-apart buns or space out for individually golden rolls.
💬 What Bakers Are Saying
⭐⭐⭐⭐⭐ “So helpful seeing the butter stage — mine always looks like it’s breaking. Your video made me keep mixing and it came together. Rolls were cloud-soft!”
— savannahv1808
⭐⭐⭐⭐⭐ “Been baking bread for decades and this was still unique. Tangzhong + triple garlic is brilliant. Served for lunch the next day and still soft.”
— Elizabeth in NC
⭐⭐⭐⭐⭐ “Found this via recommended, made it the same night. Clear steps, dough was a dream, family ate them hot from the tray!”
— Ripcookiethief
⭐⭐⭐⭐ “Mine weren’t as pretty but the texture was unreal. Did a second tray with herb butter like you suggested — both went!”
— SueFisher_AU
🧄 Final Thoughts
These garlic cloud rolls redefine what garlic bread can be — soft, delicate, aromatic, and unapologetically buttery. Whether for a casual dinner or your festive table, this recipe guarantees one thing: they’ll vanish before the main course arrives 😋.
So grab your whisk, heat up that milk, and watch as science meets garlic heaven.
Fluffiest Triple-Garlic Cloud Rolls Ever
Sheldo’s Kitchen (adapted by JojoM)Ultra-light tangzhong garlic rolls brushed with a mellow triple-garlic butter and Parm — the softest garlic bread you’ll ever make, perfect for soups, pasta or holidays.
Chef's Tips
Proof the dough somewhere warm (26–28°C) so it doubles in 30–50 minutes.
Let the garlic butter cool until spreadable — too warm and it will ooze out when shaping.
Brush again right after baking so the rolls stay glossy and soft.
For burger-style garlic buns, bake closer together to encourage softer sides.
Tools Used
Stand Mixer With Dough Hook(opens in a new tab)Rubber Spatula(opens in a new tab)Rolling PinPastry Brush
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Ingredients
USMetric
Tangzhong
Dough
Triple Garlic Butter
For Shaping & Baking
Instructions
Make the Tangzhong
- 1
Whisk the bread flour and milk in a microwave-safe bowl until smooth.
- 2
Microwave in 20-second bursts, whisking each time, until thick like pudding, 3–4 rounds.
- 3
Let cool slightly, then whisk until smooth again.
Mix & Knead the Dough
- 1
Whisk the cold milk into the warm tangzhong in two additions until lump-free.
- 2
Add the egg and instant yeast, whisk to combine, then pour into the bowl of a stand mixer.
- 3
Add bread flour, sugar and salt on top. Stir with the dough hook by hand to hydrate.
- 4
Knead on medium-low (KA speed 3) for about 5 minutes until the dough looks smooth.
- 5
Increase to medium and add the softened butter a spoonful at a time; keep mixing until fully absorbed.
- 6
Continue kneading 12–16 minutes until very smooth, elastic and it passes a windowpane test.
First Proof
- 1
Shape the dough into a ball and place in a lightly oiled bowl.
- 2
Cover and proof in a warm spot until doubled, about 30–50 minutes depending on room temperature.
Make Triple Garlic Butter
- 1
In a small bowl, mix garlic powder with water, grate in 2 cloves of garlic and add the salt.
- 2
Put 70g butter with the garlic paste.
- 3
Melt the remaining 70g butter in the microwave, grate in 4 cloves of garlic, cover and heat 1 minute, stirring halfway.
- 4
Pour the hot garlic butter over the garlic-paste butter and stir until it all melts and thickens. Leave until spreadable.
Shape the Cloud Rolls
- 1
Turn the risen dough out onto a lightly floured surface, knock out the gas and pat to a large rectangle.
- 2
Roll to about 45 × 30 cm (18 × 12 in), long side facing you.
- 3
Spread about two-thirds of the garlic butter right to the edges, then shower all over with the grated Parmesan.
- 4
Fold in half lengthwise (like a hotdog bun).
- 5
Cut into 12 strips about 4 cm (1.5 in) wide.
- 6
Take each strip, stretch gently, wrap around your fingers and tuck the end under to form a loose knot.
- 7
Arrange on two parchment-lined trays, leaving space to puff.
Second Proof & Bake
- 1
Cover loosely and proof again until puffy but not quite doubled, 45–60 minutes.
- 2
Preheat the oven to 175°C / 350°F, positioning racks in the upper and lower thirds.
- 3
Warm the remaining garlic butter and brush over the tops.
- 4
Bake 15–20 minutes, swapping trays halfway, until puffed, golden and about 90°C / 195°F inside.
- 5
Brush immediately with any leftover butter (or extra melted butter) for shine.
Comments & Reviews
SueFisher_AU
11/2/2025
Mine weren’t as pretty but the texture was unreal. Did a second tray with herb butter like you suggested — both went!
Ripcookiethief
11/2/2025
Found this via recommended, made it the same night. Clear steps, dough was a dream, family ate them hot from the tray!
Elizabeth in NC
11/2/2025
Been baking bread for decades and this was still unique. Tangzhong + triple garlic is brilliant. Served for lunch the next day and still soft.
savannahv1808
11/2/2025
So helpful seeing the butter stage — mine always looks like it’s breaking. Your video made me keep mixing and it came together. Rolls were cloud-soft!
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Nutrition Facts
Serving Size: 1 roll (1/12 recipe)
Calories 280
% Daily Value*
Total Fat 15g19%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 55mg18%
Sodium 420mg18%
Total Carbohydrates 29g11%
Dietary Fiber 1g4%
Sugars 3g
Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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