Ingredients

Directions

Make the Tangzhong (https://en.wikipedia.org/wiki/Tangzhong) 1. In a small saucepan, whisk together 20g all-purpose flour, 30ml (2 tablespoons) water, and 60ml (1/4 cup) milk. FYI oat milk works fine, if you're going dairy-free. 2. Heat over medium heat, stirring constantly, until thickened into a paste. Then scrape it into a bowl to cool at room temperature. Make the dough 1. In a small microwave-safe bowl, mix 125ml (1/2 c) milk and 125ml (1/2 c) water and microwave to 90-100F. Check it often, because if it gets much above 100 it will kill the yeast, so you'll have to wait for it to cool or start over. 2. Stir in the yeast and cover with plastic wrap. Let sit at room temperature for 10 minutes, until foamy. 3. Meanwhile, grease a large bowl and a 9x13 baking dish and set aside. 4. In a stand mixer bowl, stir together 535g bread flour, 15g sugar, and 10g salt until well combined. 5. Put the mixer bowl on the mixer and attach the bread hook. Note, you *can* just knead by hand, but I don't recommend it, as it gets really messy. 6. Turn the mixer on low speed and pour in the yeast mixture, one egg, and one egg yolk. Put the remaining white in the fridge for scrambled eggs tomorrow :-D 7. Mix until it starts to come together (2-3 mins) and then add the Tangzhong and mix for another 3-5 minutes until dough is smooth and elastic. 8. Add 35g (2 1/2 Tbls) butter, continuing to mix for another 2-3 minutes. Butter should be fully incorporated and dough should be smooth. 9. Transfer the dough to the greased bowl, cover with plastic wrap, and let sit at room temperature for 90 minutes. The dough should double in size. 10. Punch down the dough to release the gas and turn out onto a floured surface. 11. Divide dough into 12-16 even pieces, depending on how big you want your rolls to be. 12. Roll each piece into a ball and place in the greased 9x13 pan. 13. Cover with a damp towel (or paper towel in a pinch) and let sit at room temperature for 30 minutes. 14. Before done, preheat the oven to 375F 15. In a small bowl, whisk the egg until fully scrambled. Then brush onto the tops of the rolls. 16. Remove towel and bake rolls for 16-20 minutes, until golden brown. 17. When nearly done baking, finely chop the garlic cloves and melt 35g butter, then stir together. 18. Immediately after removing the rolls from the oven, brush with the garlic butter and then sprinkle with salt.