Milk Rolls (Soft Dinner Rolls)
Tangzhong:
- 2 tablespoons (20g) bread flour
- 2 tablespoons (27g) water
- 4 tablespoons (60g) whole milk
Bread Dough:
- 2.5 cups (320g) bread flour
- 1 tablespoon (9g) active dry yeast (instant works as well)
- 3/4 teaspoon (3g) fine sea salt
- 1/2 cup (120g) whole milk
- 1/4 cup (56g) granulated sugar
- 3 tablespoons (42g) unsalted butter, softened
- 1 whole egg, room temperature
- one egg
- splash of whole milk (about 2 tablespoons)
Remove butter and egg from fridge to warm.
In a medium-heat saucepan, stir together tangzhong ingredients. Whisk constantly until it becomes a sticky, tacky, thick consistency. Remove from heat and allow to come to room temperature.
Add yeast to milk, allow to proof.
Mix flour, salt, and sugar together. Stir/knead in tangzhong, milk and yeast mixture, and egg. Once incorporated, knead in butter and knead for 5 minutes.
Form a ball, allow to rise in covered bowl for 1 hour or until doubled.
Punch down, separate into 9 even-size pieces, and shape them into balls. Place in greased 9"×9" pan, cover, and allow to rise for 1 hour or until doubled.
Wash with egg wash and bake at 350F (175C) for 28-30 minutes.
Serve (perhaps brushing with garlic butter).