Honey Butter Milk Bread Dinner Rolls

1.Whisk flour, water and milk in a small saucepan.

2.Cook on medium-low heat, stirring constantly until it becomes a thick paste.

3.Remove from heat and let it cool to room temperature.

4.In a bowl, combine the warm milk, sugar, and instant yeast. Whisk lightly and let it sit for about 2–3 minutes.

5.Add the egg and egg yolk to the milk mixture and whisk until well combined.

6.Add the bread flour, salt then add the Tangzhong and . Mix until a rough dough forms.

7.Transfer the dough to a stand mixer fitted with a dough hook and knead for about 5 minutes on medium speed.

8.Add the soft butter and continue kneading for another 5–8 minutes until the dough becomes smooth, soft, and elastic.

9.Place the dough in a lightly greased bowl, cover, and let it rise for 1–1.5 hours or until doubled in size.

10.Divide the dough into equal portions and shape into smooth balls. Place them in a greased baking pan.

11.Cover and let the rolls proof for 45–60 minutes until puffy.

12.Bake in a preheated oven at 180°C for 18–22 minutes or until golden brown.

13.While the rolls are still warm, brush them with a mixture of melted butter, honey, and a pinch of salt.