Ingredients:

  • 3 tbsp (25g) Bread Flour
  • 2 tbsp (30ml) Water
  • 4 tbsp (60ml) Whole Milk
  • 3 ½ cups (450g) Bread Flour
  • 1/4 cup (60ml) Honey
  • 1 packet (7g) Instant Yeast
  • 1 tsp (6g) Fine Sea Salt
  • 1/2 cup (120ml) Warm Milk (100°F)
  • 1 Large Egg (Room temperature)
  • 4 tbsp (56g) Unsalted Butter, softened
  • 1 tbsp Melted Butter
  • 1 tsp Honey
  • Flaky Sea Salt

Instructions:

  1. Create the Roux (Tangzhong): In a small saucepan over medium low heat, whisk 25g bread flour, 30ml water, and 60ml milk. Stir constantly for about 2 minutes until a thick, translucent paste forms. It should look like mashed potatoes. Remove from heat and let it cool for 5 minutes so it doesn't scramble your egg later.
  2. The Master Mix: In your mixer bowl, combine the bread flour, yeast, and sea salt. Give it a quick stir. Add the warm milk (make sure it's not over 110°F!), honey, the room temperature egg, and your cooled Tangzhong paste.
  3. Mix on low until a shaggy dough forms. Add the softened butter one tablespoon at a time. Increase speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and clears the sides of the bowl. It should feel tacky but not stick to your clean finger.
  4. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it sit in a warm spot for 60 minutes until doubled in size. Once risen, punch the dough down to release the air. Divide into 15 equal pieces (about 60g each if you're using a scale).
  5. Final Proof & Bake: Roll each piece into a tight ball by cupping your hand over it and moving in a circular motion on the counter. Place them in a greased 9x13 pan. Cover and let rise for another 45 minutes until they look puffy and are touching each other. Preheat your oven to 350°F (180°C).
  6. The Golden Finish: Bake for 18 to 20 minutes until the tops are a deep, shimmering golden brown. While they're hot, whisk the melted butter and honey together and brush liberally over the rolls. Sprinkle with flaky salt and let them sit for at least 10 minutes before eating. The carryover heat finishes the set of the crumb.