Homemade Dinner Rolls with Instant Yeast for 15 Servings

Instructions:

1. Prepare the Tangzhong: In a small saucepan over medium heat, whisk 30g bread flour and 120ml milk continuously until it thickens into a translucent paste. Remove from heat and cool for 5 minutes.
2. In a stand mixer bowl, combine 120ml warm milk, honey, and instant yeast. Let sit for 2 minutes until slightly foamy.
3. Add the Greek yogurt, egg, cooled Tangzhong paste, and half of the bread flour. Mix on low with a dough hook until a shaggy paste forms.
4. Add the remaining bread flour and fine sea salt. Knead on medium-low speed for 5 minutes. Gradually add the 42g of softened butter, one tablespoon at a time, until fully incorporated and the dough is smooth and elastic.
5. Transfer dough to a greased bowl, cover, and let rise in a warm place for about 90 minutes or until doubled in size.
6. Punch down the dough and divide into 15 equal portions (approx 65-70g each). Shape into smooth balls and place in a greased 9x13 inch baking pan.
7. Cover and let rise for a second time (approx 30-45 minutes) until puffy. Preheat oven to 350°F (175°C).
8. Bake for 18 minutes or until the tops are golden brown. Immediately brush with 14g melted butter and sprinkle with flaky sea salt.