Directions
- 1Make the tangzhong: In a saucepan, combine half a cup of whole milk, half a cup of water, and a quarter cup of bread flour. Cook, whisking constantly, until a paste forms. Let it cool.
- 2In a large bowl, combine 4 1/2 cups of bread flour, 2 teaspoons of kosher salt, and 2 tablespoons of sugar.
- 3In a separate bowl, combine 1 cup of warm water, 10 grams of active dry yeast, and 2 tablespoons of sugar. Let it sit for 10 minutes until foamy.
- 4In a stand mixer, combine the dry ingredients (flour, salt, sugar), egg, egg yolk, yeast mixture, and tangzhong on low speed. Add 1/4 cup of unsalted butter, room temperature, and knead the dough on low speed for 10 minutes.
- 5Lightly oil a large bowl. Transfer the dough into the bowl. Cover with plastic wrap and let it proof until doubled in size (1-1.5 hours).
- 6Spray an extra-large baking dish with oil. Punch down the dough and divide it into 18 pieces.
- 7Form the dough into balls and place them into the prepared baking dish. Cover and let double proof for one hour.
- 8Brush the rolls with egg wash. Bake at 375 degrees until lightly golden (about 20 minutes).
- 9While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt.
Ingredients
- 0.5 cup whole milk
- 0.5 cup water
- 0.25 cup bread flour
- 4.5 cups bread flour
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 10 grams active dry yeast
- 2 tablespoons sugar
- 1 unit egg
- 1 unit egg yolk
- 0.25 cup unsalted butter
- 1 tablespoon oil
- 1 unit egg wash
- 1 unit melted unsalted butter
- 1 unit Maldon salt
Equipment
saucepanwhiskmeasuring cupsmeasuring spoonsstand mixer with dough hooklarge bowlplastic wrapbaking sheetpastry brush
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