PHASE 1 — MAKE THE DOUGH:
1. Combine dry ingredients. In the bowl of a stand mixer, whisk together the bread flour, yeast, salt, and sugar. Make a well in the center.
2. Add liquids. Pour in the warm water and olive oil. Using the dough hook on low speed, mix until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. If kneading by hand, turn out onto a lightly floured surface and knead for 12-15 minutes.
3. First prove. Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Leave in a warm spot until doubled in size, about 1-1½ hours.

PHASE 2 — PREPARE THE HARISSA-CHORIZO FILLING:
4. Cook the chorizo. While the dough proves, heat a medium skillet over medium heat. Add the diced chorizo and cook for 3-4 minutes until it releases its oils and begins to crisp at the edges. Remove with a slotted spoon and set aside, leaving the rendered oil in the pan.
5. Soften the vegetables. Add the olive oil to the chorizo fat in the pan. Add the diced onion and cook over medium-low heat for 5-6 minutes until translucent and sweet. Add the bell pepper and garlic, cooking for another 3-4 minutes until the pepper softens.
6. Season and combine. Stir in the harissa paste and smoked paprika, cooking for 1 minute until fragrant. Return the chorizo to the pan and stir to combine. Remove from heat and spread on a plate to cool completely. Once cool, fold in the chopped parsley.

PHASE 3 — PREPARE THE BLACK GARLIC TRUFFLE FILLING (IF MAKING DUAL-FLAVOR):
7. Make the paste. Mash the black garlic cloves to a smooth paste with a fork. Mix with the softened cream cheese, truffle oil, grated Parmesan, and a pinch of flaky salt until evenly combined. Set aside.

PHASE 4 — SHAPE THE ROLLS:
8. Divide the dough. Once the dough has doubled, turn it out onto a lightly floured surface and knock back gently. If making a single-flavor tear-and-share, keep the dough whole. If making dual-flavor, divide into two equal portions.
9. Roll and fill. Roll the dough (or each portion) into a rectangle approximately 14 x 10 inches (35 x 25 cm). Spread the harissa-chorizo filling evenly over the surface, leaving a ½-inch border along the far long edge. If using cheese, scatter it over the filling now. For the second portion, spread the black garlic truffle paste.
10. Roll up. Starting from the long edge closest to you, roll the dough up tightly into a log, keeping even tension throughout. Pinch the seam to seal.
11. Cut uniform rolls. Using a sharp knife or bench scraper, trim the uneven ends, then cut the log into 6 equal pieces (or 12 from the full dough if single-flavor). For consistent sizing, weigh the entire log on a kitchen scale and divide by the number of rolls — each piece should weigh approximately the same.
12. Arrange. Line a 12-inch round cake pan with parchment paper and lightly oil. Place one roll cut-side up in the center, then arrange the remaining rolls around it in a ring, leaving about ½ inch (1 cm) between each roll. If making dual-flavor, alternate the two types. The rolls will expand to touch during the second prove.
13. Second prove. Cover loosely with oiled plastic wrap or a damp towel. Leave in a warm place for 30-40 minutes until the rolls have puffed noticeably and are pressing gently against each other.

PHASE 5 — BAKE:
14. Preheat oven to 400°F (200°C) during the final 15 minutes of proving.
15. Egg wash. Beat the egg with milk and brush lightly over the tops of the rolls. Sprinkle with flaky sea salt.
16. Bake. Place in the center of the oven and bake for 25-30 minutes until deep golden brown on top and the internal temperature reads 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the final 10 minutes.
17. Cool and serve. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack or serve directly from the pan. Garnish with fresh chopped parsley. Serve warm, encouraging guests to tear and share.