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