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 
 Egg wash: 
  • 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).

Milk Rolls