Ingredients:

  • 3 tbsp bread flour
  • 0.5 cup whole milk
  • 3 cups bread flour
  • 2 tbsp granulated sugar
  • 2 tsp instant yeast
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 0.5 cup warm whole milk
  • 4 tbsp unsalted butter, softened and cubed
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. In a small saucepan, whisk 3 tbsp flour and 0.5 cup milk over medium heat until a thick, pudding-like paste (Tangzhong) forms. Remove from heat and cool slightly.
  2. In a stand mixer bowl, combine the Tangzhong with the remaining 0.5 cup warm milk, 2 tbsp sugar, and 2 tsp instant yeast.
  3. Add dry ingredients. Pour in the 3 cups bread flour, 1 tsp sea salt, and 1 large egg.
  4. Use the dough hook on low speed for 5 minutes until a shaggy ball forms and starts to pull away from the sides.
  5. Add the 4 tbsp softened butter one cube at a time while the mixer is running.
  6. Increase speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  7. Place the dough in a greased bowl, cover, and let sit in a warm spot for 1 hour until it has doubled in size and looks airy.
  8. Divide the dough into 10 equal pieces (about 80g each). Roll into cylinders roughly 5 inches long.
  9. Place on a parchment lined sheet and let rise for 45 minutes. Brush with egg wash (1 egg + 1 tbsp water) and bake at 350°F for 15 minutes until the tops are deeply golden and the internal temp reaches 190°F.