Prepare Tangzhong: In a small saucepan, whisk together the water and flour until it thickens over low heat. Remove from heat and let it cool completely.

Activate Yeast: Warm the half & half and stir in the sugar and yeast. Allow the mixture to sit for about 5-10 minutes until foamy.

Combine Ingredients: In your stand mixer, add the flour, milk powder, salt, egg, activated yeast mixture, and cooled tangzhong. Mix on low speed until a shaggy dough forms.

Knead Dough: Increase the mixer speed to medium and knead for about 10 minutes until smooth and elastic. Gradually add in the softened butter.

First Rise: Shape the dough into a ball, place in a greased bowl, cover with a cloth, and let rise until doubled, about 45 minutes.

Shape Loaf: Punch down the dough, divide into 6 pieces, shape into balls, fill with cheese if using, and roll up in a greased round pan.

Second Rise: Cover the pan with a cloth and let it rise again until nearly doubled, approximately 1 hour.

Preheat Oven: Set your oven to 350°F (176°C) to preheat.

Prepare Garlic Butter: Melt butter and mix in garlic salt. Brush generously over the risen dough.

Bake: Place the pan in the oven and bake for about 40 minutes until golden brown and internal temperature reaches 190°F (88°C).

Cool: Brush the loaf again with garlic butter after baking. Let it cool on a wire rack before slicing.