Honey Butter Milk Bread Dinner Rolls

Ingredients

• 2 tbsp water (for Tangzhong paste)
• 4 tbsp whole milk (for Tangzhong paste)
• 2 tbsp all purpose flour (for Tangzhong paste)
• 1 cup whole milk (warm)
• 0.333 cup granulated sugar (divided (1 tbsp for yeast mixture, the rest for dough))
• 1 tbsp active dry yeast
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 4.5 cup all purpose flour (plus more for dusting)
• 0.5 tsp salt
• 4 tbsp butter (softened)
• egg wash (for brushing)
• 2 tbsp butter (melted, for honey butter glaze)
• 2 tbsp honey (for honey butter glaze)
• sea salt (coarse, for finishing)

Steps

1. 1

   In a small saucepan over medium heat, combine 2 tbsp flour, 4 tbsp milk, and 2 tbsp water. Whisk together until smooth and the mixture thickens into a paste (Tangzhong).

2. 2

   Remove the Tangzhong from heat and allow it to cool to room temperature while you prepare the rest of the dough.

3. 3

   In a small bowl, combine the warm milk and 1 tbsp of the granulated sugar. Sprinkle the active dry yeast over the milk mixture and stir gently to dissolve. Let it sit for 5-10 minutes until it becomes frothy.

4. 4

   In a large mixing bowl (or the bowl of a stand mixer), combine the cooled Tangzhong, the yeast mixture, the whole egg, and the egg yolk. Mix until combined.

5. 5

   Gradually add in the 4 1/2 cups of flour and the remaining sugar, a little at a time, until a dough starts to form. Add the salt and the 4 tbsp of softened butter.

6. 6

   Knead the dough. If using a stand mixer with a dough hook, knead for about 6-7 minutes. If kneading by hand on a lightly floured surface, knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.

7. 7

   Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1-1.5 hours, or until doubled in size.

8. 8

   Once the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface.

9. 9

   Divide the dough into 12 equal pieces. Roll each piece into a smooth ball, tucking the edges underneath.

10. 10

    Arrange the dough balls in a greased 9x13-inch baking dish or round pan, placing them close together. Cover the pan with a clean kitchen towel and let the rolls rise for 30-45 minutes, or until puffy and nearly doubled in size.

11. 11

    Preheat your oven to 375°F (190°C).

12. 12

    Brush the tops of the rolls with egg wash.

13. 13

    Bake the rolls for 18-20 minutes, or until golden brown on top.

14. 14

    While the rolls are baking, prepare the honey butter glaze by mixing the melted butter and honey in a small bowl until well combined.

15. 15

    Once the rolls are out of the oven, immediately brush them with the honey butter mixture. Sprinkle with coarse sea salt and enjoy.

Notes

Tangzhong is a flour and liquid paste that is cooked briefly before being added to bread dough; it pre-gelatinizes the starches in the flour, allowing the bread to hold more moisture and stay soft for longer.

Nutrition per serving

• baking
• dinner rolls
• bread
• honey butter
• milk bread
• side dish
• tangzhong