Soft and Fluffy Milk Bread Rolls
"These soft and fluffy milk bread rolls are made with the tangzhong method (which instructs you to make a roux for the dough), creating extra soft buns...."
INGREDIENTS
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¼ cup plus 3 Tablespoons (3.5 ounces or 100 grams) whole milk
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2 Tablespoons (.70 ounces or 20 grams) bread flour
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½ cup plus 1 Tablespoon (4.45 ounces or 125 grams) whole milk, warmed to between 110° and 115°F
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1 teaspoon active dry yeast
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¼ cup (1.75 ounces or 50 grams) granulated sugar
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2 ⅔ cups (11.80 ounces or 335 grams) bread flour, plus more for work surface
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½ teaspoon kosher salt
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1 large egg, at room temperature
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4 Tablespoons (½ stick or 55 grams) unsalted butter, at room temperature and cut into 1-inch cubes
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1 large egg, at room temperature
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1 Tablespoon whole milk, at room temperature
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flaky sea salt, for garnish
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