Japanese Milk Bread Dinner Rolls

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Ingredients

• 2 tablespoons bread flour
• 27 grams water
• 60 grams whole milk
• 9 grams active dry yeast
• 120 grams milk (at 90-95°F)
• 320 grams bread flour
• 3 grams fine sea salt
• 56 grams granulated white sugar
• 1 whole egg
• 42 grams unsalted softened butter
• 1 egg (for egg wash)
• 30 milliliters milk (for egg wash)
• 1-2 cloves garlic
• 56 grams unsalted butter
• Flaky salt

Instructions

1. Make the tang zong by cooking 2 tbsp bread flour, 27g water, and 60g whole milk until thick. Let it cool.
2. Hydrate 9g yeast in 120g milk. Let sit for 10 minutes.
3. Whisk 320g bread flour, 3g salt, and 56g sugar. Add yeast mixture, tang zong, and 1 egg. Mix until combined.
4. Gradually add 42g softened butter. Mix for 5-7 minutes until smooth.
5. Let dough rise for 1-2 hours until doubled.
6. Divide dough into 9 pieces, shape into balls, and place in a square pan.
7. Proof for 1-2 hours until doubled.
8. Brush with egg wash and bake at 350°F for 28-30 minutes.
9. Make garlic butter by cooking garlic in 56g butter. Brush over baked rolls and sprinkle with flaky salt.

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