Directions
- 1Activate yeast in 1/4 cup of water.
- 2In a saucepan, combine 2 tbsp flour, 2 tbsp water and 4.5 tbsp milk. Cook until thick, creating Tangzhong.
- 3Combine Tangzhong with yeast mixture, 2 1/3 cups flour, 1/4 cup sugar, 1 tsp salt, 1/2 cup milk, and 1 egg in a mixing bowl.
- 4Mix on low speed for 5 minutes. Once a dough ball forms, add softened butter, 1 tbsp at a time, until combined.
- 5Let the dough rest for 1.5 hours until doubled in size.
- 6Split the dough into 75g portions. Shape into balls, give them some space in a 9 inch round cake pan, and let them rest for 45 minutes.
- 7Brush with egg wash.
- 8Bake in the oven for 20 minutes at 350°F (175°C) until golden brown.
- 9Top with garlic butter.
Ingredients
- 1 tbsp active yeast
- 0.25 cup water
- 2 tbsp flour
- 2 tbsp water
- 4.5 tbsp milk
- 2.16 cups flour
- 0.25 cup sugar
- 1 tsp salt
- 0.5 cup milk
- 1 egg
- 1 tbsp softened butter
Equipment
saucepanwhiskstand mixer9 inch round cake panpastry brush
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