Directions
- 1Combine flour and milk and cook until it's a thick mashed potato consistency.
- 2Make your yeast mixture with warmed milk and heavy cream, add sugar and yeast, let it sit for 10 minutes until nice and foamy.
- 3Combine the rest of the ingredients together with the tangzhong and yeast mixture.
- 4Knead on low until shaggy dough ball forms, add butter and continue kneading until it passes the window pane test.
- 5Form into a taut ball and let this rest until double in size, then punch out the gas from the dough and split it into eight equal portions.
- 6Roll them into little logs, let that rest for another 45 minutes or so.
- 7Brush the top with egg wash and top with sesame seeds and bake for 25 minutes until golden brown.
- 8Brush on your garlic butter and toast.
Ingredients
- 2 cups flour
- 1 cup milk
- 4 cups bread flour
- 2 eggs
- 1 cup yeast + sugar mixture
- 1 cup butter
- 1 cup sesame seeds
- 1 cup egg wash
- 1 cup garlic butter
Equipment
whiskfrying panmicrowavestand mixerrolling pinbaking sheetovendigital thermometer
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