Dinner Rolls

directions

1. 1

   add tangzhong ingredients in a small pot and heat on medium-high constantly whisking until it turns into a thick paste. put in a bowl and allow to cool.

2. 2

   add yeast to the 125g milk (at 35°C) and leave for 8 mins.

3. 3

   to a stand mixer bowl add the flour, sugar and salt. knead on low, add milk/yeast and then shortly after add the room temp tangzhong.

4. 4

   add the egg. mix at medium low until incorporated. add butter in 1 tbsp at a time. allow to knead for 5 to 8 mins.

5. 5

   tip out on a work surface and shape into a tight boule.

6. 6

   allow to rise at 25°C (in an oven with the light on). after 1-2 hrs tip it out, knock the air out and shape into 9 pieces (75g each). shape each into a boule again and place in a greased square tin, touching, for another 1-2 hrs (covered).

7. 7

   brush with an egg wash and place in an oven at 175°C for 28-30 mins, until golden and 90°C inside. when done brush with melted butter (or better would be melted garlic butter), sprinkle with salt and allow to cool to room temp.