Garlic Herb Milk Bread Rolls

Roast the garlic: Preheat the oven to 400°F (205°C). Remove the papery outer skin from a head of garlic. Slice off about the top 1/2 inch of the head to expose the cloves. Place the garlic head, cut-side up, on a sheet of aluminum foil. Drizzle with olive oil, letting the oil seep into the cloves. Sprinkle with salt, wrap tightly in the aluminum foil, place on a small tray or in an oven-safe dish to catch drips, and roast 45-60 minutes, depending on the size of the garlic, until tender and caramelized.
Cool the roasted garlic: While the garlic roasts, make the dough. When it's done roasting, let it cool in the foil on the counter until you're ready to prepare the garlic herb butter.

Mix tangzhong: In a small pan, stir together 2 tablespoons bread flour and 1/2 cup water to remove any lumps.
Cook tangzhong: Heat mixture over medium-high heat, stirring constantly, until it thickens to a paste consistency. (A flexible rubber spatula works well for this.) Remove from heat and allow to cool while you prepare other ingredients.

Proof yeast: In the bowl of a stand mixer, add lukewarm soy milk. Whisk in the active dry yeast and allow to proof for about 5 minutes, or until foamy.
Mix dough: Add the sugar, salt, cooled tangzhong, bread flour, and softened butter. Mix on medium speed with the paddle attachment to bring everything together into a shaggy dough. (If working by hand, use a wooden spoon or spatula to mix the ingredients together.)
Knead with a stand mixer (recommended): Switch to the dough hook attachment and knead on medium speed for 6-8 minutes, until the dough goes from shaggy to smooth and elastic. If the dough seems overly soft or tacky, sprinkle in extra flour 2 tablespoons at a time as needed. Make sure the flour has fully incorporated before adding more.
To knead by hand: Turn the dough out onto a lightly-floured surface and knead by hand for 8-10 minutes, until dough is smooth and elastic. Sprinkle on extra flour as needed if the dough is sticking excessively to your hands or your work surface — but avoid working in too much flour. A bench scraper is also useful to scrape up any dough sticking to your work surface.

Transfer to oiled bowl: Shape the dough into a ball and transfer it to a lightly-greased bowl. Turn the dough ball to coat it with oil. Cover it with a damp kitchen towel, plastic wrap, or a plate to keep it from drying out.
Rise till doubled: Let the dough rise in a warm spot for about 1 hour, or until doubled in volume. It can process slower if it is very chilly in your kitchen — up to 1.5 hours. Go by volume rather than time. While the dough rises, prep the garlic herb butter.

Mix: Squeeze the soft roasted garlic out of the skins and into the bowl. Mash it into a paste with the back of a fork. Add the softened vegan butter, chopped parsley and rosemary, shredded vegan cheese, salt, and pepper. Stir to combine, and set aside.

Prep: Lightly grease a 9x13" pan or two 9" round pans.
Roll out dough: Punch down the risen dough and turn it out onto a lightly-floured work surface. Use a rolling pin to roll it out into a rectangle, about 20" x 10". Spread the garlic butter evenly across the dough, then roll it up length-wise into a log. Cut the log into 12 or 15 rolls. (If using two 9" round pans, cut into 12 or 16 rolls — 6 or 8 for each pan.)
Final rise: Transfer the rolls into the greased baking pan, evenly spaced. Lightly cover the pan with plastic or a damp kitchen towel and allow to rise in a warm spot for about 1 hour, or until visibly puffy. Again — the exact time will vary depending on the temperature of your room.

Preheat oven: Near the end of the rising time, preheat oven to 350°F.
Bake: Bake for 22-25 minutes, or until golden brown on top. The internal temperature should read between 190°F and 200°F to ensure doneness. (If the rolls appear to be browning too quickly, loosely them with a sheet of aluminum foil.)
Cool: Allow the rolls to cool in the tin for about 20 minutes before serving.