Ingredients

The following ingredients have 15 Servings
  • 3/4 cup whole milk
  • 1/4 cup bread flour or all purpose flour
  • 1 cup warm milk (roughly 110℉)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/2 cup light brown sugar, divided
  • 4 cups bread flour or all purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 1 egg plus 1 egg yolk
  • 5 tablespoons unsalted butter, softened at room temperature
  • 1 egg
  • 1 tablespoon water
  • 3 tablespoons melted butter
  • 1 tablespoon honey
  • Coarse sea salt, for sprinkling

Instruction

  • In a small saucepan over medium-low heat, whisk together 3/4 cup milk and 1/4 cup flour until thick and pudding-like, about 5 minutes, to create the tangzhong.  Remove the tangzhong from heat and set aside to cool.
  • Meanwhile, mix together the warm milk, active dry yeast, and a tablespoon of light brown sugar. Let sit until foamy, about 5 minutes.
  • In a large bowl, whisk together 4 cups flour and 1 1/2 teaspoons kosher salt and set aside. In the bowl of a stand mixer, combine the cooled tangzhong, the yeast mixture, the remaining brown sugar, 1 egg plus 1 egg yolk, and 5 tablespoons butter.
  • With the stand mixer running on medium-low speed, add in the flour, a bit at a time, until fully incorporated. Continue to mix until a smooth, elastic, just slightly sticky dough forms. It should take a total of roughly 20 minutes. See notes.
  • Shape the dough into a ball and transfer to a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, roughly 1-2 hours.
  • Turn out the dough onto a lightly floured work surface. Using a bench knife or chef’s knife, cut the dough into 15-16 evenly sized pieces. One at a time, roll each dough piece into balls. See note.
  • Butter a 13″x9″ baking pan or spray with non-stick cooking spray. Place the rolls into the prepared pan and cover loosely with plastic wrap. Allow the rolls to rise again until puffy, about 1 hour. 
  • Preheat the oven to 375℉. In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush the tops of the rolls with the egg wash.
  • Bake the rolls until deep golden-brown, about 20-25 minutes. Near the end of the baking time, combine the melted butter and honey in a small bowl.
  • Once the rolls come out of the oven, brush them with the honey-butter glaze and sprinkle generously with coarse sea salt. Serve warm.