2 tbsp (20g)bread flour
2 tbsp (27g)water
4 tbsp (60g)whole milk
Mix tangzhong components in a pan over medium heat until tacky. Remove from heat and set aside to cool.
1 tbsp (9g)active dry yeast (instant works as well)
½ cup (120g)whole milk
2½ cups (320g)bread flour
¾ tsp (3g)fine sea salt
¼ cup (56g)granulated sugar
3 tbsp (42g)unsalted butter, softened
1whole egg, room temperature
Add yeast to luke warm milk and let sit for 10 mins.
Add flour, salt, sugar to mixer bowl and mix.
Add tangzhong, milk & yeast mixture and egg,
Mix on medium low til combined.
Add butter 1 tbsp` at a time til combined.
Knead in the bowl for 6-10 mins til smooth.
Roll into a tight ball, turn in to an oiled bowl, cover and leave to rise for 1-2 hours
Punch dough down and turn out on to a floured surface. Divide into 75g chunks.
Roll each chunk into a tight ball and place in a greased 9in cake pan.
Cover and leave to rise for 1-2 hours or doubled.
2 tbspwhole milk
Brush with egg wash
Bake at 160C fan or 180C for 30 mins or til golden brown.
Garlic Butter (optional)
¼ cup (56g)unsalted butter
Mix garlic and melted butter and brush on to rolls while warm.