Hokkaido rolls

Ingredients

Tangzhong:

2 tablespoons (20g) bread flour 2 tablespoons (27g) water

4 tablespoons (60g) whole milk

Bread Dough:

2.5 cups (320g) bread flour

1 tablespoon (9g) active dry yeast

3/4 teaspoon (3g) fine sea salt

1/2 cup (120g) whole milk

1/4 cup (56g) granulated sugar

3 tablespoons (42g) unsalted butter, softened

1 whole egg, room temperature

Egg wash: one egg splash of whole milk (about 2 tablespoons)

Garlic Butter 1-2 cloves garlic 1/4 cup (56g) unsalted butter

Directions

1. Mix the ingredients of the tangzhong. Cook together constantly mixing until sticky and tacky. 30 sec- 2 mins. As soon as very think allow to cool to room temp

2. Add yeast to 90-95F milk. Mix and sit for 10 mins.

3. Assemble other ingredients. Wisk dry ingredients in mixer bowl. Put dough hook in.

4. Add tengzhong, milk and yeast, and egg. Start at low and scrape sides as needed. As soon as it comes together tun to medium speed.

5. Keep on med-low, gradually adding in 42 g of butter, ⅓ at a time. Mix until incorporated. After incorporated mix for about 5-7 mins or until smooth. Dough may be a bit sticky - that is okay.

6. Dump onto work non-floured surface and roll into a tight boule.

7. Place into a lightly greased bowl and cover with a towel. Rise at room temperature 1-2 hrs until double.

8. Punch down dough. Put on a floured surface and divide into 9 rolls, around 75 grams each.

9. Lightly spray a 9X9 in pan Roll each ball into tight boules.

10. Allow to prove 1-2 hrs at room temp, covered with a towel.

Pre-heat oven 350 f

11. Brush with egg wash. Bake for 28-30 mins.

12. (optional) Make garlic butter. Add chopped garlic to a cold pan with butter. Sweat garlic for 30s and then remove from the heat and let the residual heat cook the butter

13. Remove buns from oven and immediately add the garlic butter. Add maldon salt to the top.

Recipe by Joshua Weissman