Ingredients:

  • 18 g (2 Tbsp) Bread Flour (for Tangzhong)
  • 90 g (6 Tbsp) Water (for Tangzhong)
  • 90 g (6 Tbsp) Whole Milk (for Tangzhong)
  • 300 g (2 1/4 cups) Bread Flour (for Dough)
  • 125 g (1 cup) All-Purpose Flour (for Dough)
  • 50 g (1/4 cup) Granulated Sugar
  • 10 g (2 tsp) Fine Sea Salt
  • 10 g (2 1/4 tsp) Instant Dried Yeast
  • 18 g (2 Tbsp) Dry Milk Powder
  • 120 g (1/2 cup) Whole Milk, lukewarm
  • 1 large Egg, lightly beaten, plus 1 extra egg for washing
  • 60 g (4 Tbsp) Unsalted Butter, softened and cut into 1-inch cubes
  • 1 Tbsp Whole Milk or Water (for Glaze)
  • Pinch of Flaky Sea Salt (Optional)

Instructions:

  1. Phase 1: The Tangzhong - Combine the Tangzhong ingredients (bread flour, water, milk) in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (approx. 150°F/65°C).
  2. Cool: Transfer the paste to a small bowl and cover directly with plastic wrap to prevent a skin from forming. Cool until lukewarm or room temperature. This cooling step is crucial.
  3. Phase 2: Mixing and Kneading - (Optional Activation) Whisk the instant yeast and sugar into the lukewarm whole milk. Let sit for 5-10 minutes until slightly foamy.
  4. Combine Dry Ingredients: In the stand mixer bowl, whisk together the bread flour, AP flour, salt, and dry milk powder.
  5. Add Wet Ingredients: Add the cooled Tangzhong, the yeast mixture, and the lightly beaten egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  6. Knead: Increase the speed to medium-low and knead for 5–7 minutes until the dough is relatively smooth and elastic.
  7. Incorporate Butter: Gradually add the softened butter cubes, one at a time, mixing on low speed. Once incorporated, increase the speed to medium and knead for another 8–10 minutes until the dough is smooth, stretchy, and passes the windowpane test.
  8. Phase 3: Proofing and Shaping - First Proof: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly and proof in a warm place for 90 minutes, or until doubled in size (bulk fermentation).
  9. Divide and Rest: Gently punch down the dough. Divide the dough into 12 equal portions (approx. 95-100g each). Cover and let rest for 10 minutes to relax the gluten.
  10. Shape: Take each piece, flatten it slightly, fold the edges into the center, pinch the seams closed, and then roll gently against the counter with a cupped hand to form a smooth, tight ball.
  11. Second Proof: Arrange the shaped rolls snugly in the prepared 9x13 inch pan. Cover loosely and proof for 45–60 minutes, until the rolls look puffy and have increased by about 50%.
  12. Phase 4: Baking - Preheat the oven to 350°F (175°C). Whisk the remaining egg and 1 tablespoon of milk/water for the glaze.
  13. Bake: Gently brush the tops of the rolls with the egg glaze. Bake for 20–25 minutes, rotating the pan halfway through, until deep golden brown and the internal temperature registers 200°F (93°C).
  14. Cool: Transfer the pan to a wire rack. For the ultimate soft finish, brush the tops immediately with a little melted butter. Let them cool in the pan for 10–15 minutes before tearing them apart and serving.