Fluffy Honey Butter Milk Bread Dinner Rolls

Steps

1. 1

   Prepare the Tangzhong paste: In a small saucepan, whisk together 60g water, 61g milk, and 18g bread flour until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste-like consistency. Remove from heat and let cool to room temperature.

2. 2

   In a large mixing bowl or the bowl of a stand mixer, combine the 585g bread flour, 70g granulated sugar, 3g salt, and 10g active dry yeast.

3. 3

   Add the 245ml whole milk, 1 whole egg, 1 egg yolk, and the cooled Tangzhong paste to the dry ingredients.

4. 4

   Mix the dough until a shaggy mass forms. Begin kneading (by hand or with a dough hook) until the dough starts to become smooth.

5. 5

   Gradually add the 57g of softened butter to the dough, one tablespoon at a time, continuing to knead until the butter is fully incorporated and the dough is smooth, elastic, and passes the windowpane test.

6. 6

   Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size, about 60 to 90 minutes.

   Start 90-minute timer
7. 7

   Punch down the risen dough to release air. Divide the dough into 12 equal portions and roll each into a smooth ball.

8. 8

   Place the rolls in a greased 9x13 inch baking pan. Cover and let rise a second time for about 45-60 minutes, or until puffy.

   Start 45-minute timer
9. 9

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Bake the rolls for 20-25 minutes until the tops are golden brown.

   Start 20-minute timer
10. 10

    While the rolls bake, prepare the honey butter by whisking together 57g melted unsalted butter and 85g honey.

11. 11

    Immediately after removing the rolls from the oven, brush them generously with the honey butter mixture while they are still hot.