Japanese Milk Bread Rolls

🥘 Ingredients

• bread flour 14 g
• water 43 g
• whole milk 43 g
• bread flour 300 g
• milk powder 14 g
• granulated sugar 50 g
• salt 2 tsp
• instant yeast 1 Tbsp
• whole milk 113 g
• egg 1 large
• unsalted butter 57 g
• egg 1 large
• cold water 1 Tbsp

1. 1

   Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. 2

   To make the tangzhong: Combine bread flour , water , and whole milk in a small saucepan , and whisk until no lumps remain.
3. 3

   Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes .
4. 4

   Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
5. 5

   To make the dough: Combine the tangzhong with the bread flour , milk powder , granulated sugar , salt , instant yeast , whole milk , egg , and melted unsalted butter , then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic dough forms.
6. 6

   Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes , until puffy but not necessarily doubled in bulk.
7. 7

   Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
8. 8

   Place the rolls into a lightly greased 8" or 9" round cake pan . Cover the pan, and let the rolls rest for 40 to 50 minutes , until puffy.
9. 9

   Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water ), and bake for 25 to 30 minutes , until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
10. 10

    Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes , then transfer them to a rack to cool completely.