Milk Bread Dinner Rolls

Directions

1. 1. Take out butter and egg early so it can come to room temperature.
2. 2. Make the Tangzhong by mixing the flour, water, and milk in a saucepan.
3. 3. Mix over medium heat until it thickens into a paste.
4. 4. Put in a bowl and set aside.
5. 5. Heat milk to ~100F, stir in yeast and set aside.
6. 6. In a mixing bowl, measure out flour.
7. 7. Add to the bowl the sugar and salt.
8. 8. Attach a dough hook to a stand mixer and start it up with the flour mixture.
9. 9. Throw in the Tangzhong, the milk/yeast mixture, and the egg.
10. 10. Once the dough comes together, add butter 1 tbsp at a time (do *NOT* add another until the dough incorporates the butter and comes back together).
11. 11. After all the butter is added, wait until the dough is smooth and workable.
12. 12. Turn out to the counter and shape into a ball.
13. 13. Place the dough in an oiled bowl and cover with a damp towel.
14. 14. Wait 1-1.5 hours or until doubled in size.
15. 15. Grab a 9x9 baking dish and grease lightly with oil/butter.
16. 16. Turn dough out on a floured work surface.
17. 17. Divide and form into nine even balls, placing each in the pan.
18. 18. Cover and let proof for 1-2 hours.
19. 19. After the time, the rolls should be touching each other.
20. 20. Mix the egg wash and brush the rolls with the egg wash.
21. 21. Bake at 350F for 28-30 mins.
22. 22. (Optional) Add the garlic button on the top after they come out and add flaky salt.