Weigh out the ingredients
I
For the milk bread dough, you'll need bread flour, all purpose flour, water, milk, sugar, yeast, salt, milk powder, egg, and butter.
Weigh out the ingredients
I
For the honey butter, you'll need honey, butter, and flaky sea salt.
In a small saucepan, combine the water, milk, and flour. Heat over low-medium heat, mixing frequently with a rubber spatula for about 5 minutes or until it thickens. Remove from heat and set aside to cool.
Make the tangzhong
II
Combine the milk, sugar, & yeast, then whisk in the egg. In the bowl of a stand mixer fitted with a hook attachment, combine all ingredients. Mix on medium speed, then add the softened butter. Continue mixing for about 8 minutes until smooth and passes the windowpane test. Proof overnight.
Make the dough
III
Divide the dough into 12 parts, 40g each. Flatten each dough piece into a disk, then fold the edges over into its center, forming a smooth surfaced ball. On a non-floured surface, roll the ball with a cupped hand until smooth. Place in a 12"x8" oval dish or 9" square pan spaced about 1" apart.
Shape the rolls
IV
Cover the rolls and allow to proof for about 1 hour in a warm environment until doubled in size. Brush with an egg wash, then bake for about 20 minutes until golden.
Proof & Bake
V
Immediately after the rolls come out of the oven, brush with the honey butter & top with flaky sea salt.
Brush with honey butter
VI
Serve warm & enjoy!
Enjoy!
VII