Ingredients:
Tangzhong:
2 tablespoons (20g) bread flour
2 tablespoons (27g) water
4 tablespoons (60g) whole milk
Dough:
1/2 cup(120g) whole milk @ 95f (30c)
1 tablespoons (9g) instant yeast
2.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
2.5 tablespoons (35g) granulated sugar
1 whole egg
1 egg yolk
3 tablespoons (42g) unsalted butter, softened
Egg wash:
1 whole egg
splash of whole milk
Directions:
Tangzhong
Whisk together bread flour, water, and milk in a small sauce pan, once combined heat over medium heat while continuously mixing until a paste is formed. Set aside.
Dough
Heat milk up to 90-95 degrees f and stir in yeast. Allow to bloom for 8-10 mins.
Whisk together flour, salt and sugar in bowl of a stand mixer. Place in mixer with the dough hook and start mixing on low speed. Pour in the yeast mixture and allow to mix for a few seconds then add in tangzhong, 1 whole egg, and 1 egg yolk. Increase mixer speed to medium low and mix until everything is thoroughly incorporated. Then gradually add butter, 1 Tbsp at a time and allow each addition to mix in completely. Once everything is combined, allow the machine to knead the dough for 5-8 mins until it becomes smooth.
Pour out dough and form into a ball and place in a greased bowl covered with greased cling wrap and allow to rise for 1-2 hours or until doubled in size.
Punch dough down and turn out onto lightly floured work surface. Divide dough into 6 even pieces, each weighing between 95 and 105g.
Shape each piece into a tight ball and place on a sheet pan lined with greased parchment paper, separating by about 2 1/2 inches. Cover dough balls with either a damp towel or inverted sheet pan and allow to rise for 1-2 hours or until doubled.
Brush dough balls with egg wash and bake in a pre-heated to 375 degrees f for 16-18 minutes or until deep golden brown. Brush with melted butter.