Hokkaido Dinner Rolls

Ingredients

For the tangzhong

• 20g bread flour
• 27g water
• 60g milk

For the bread

• 9g yeast into
• 120g milk at 90-95 F
• 320 g bread flour
• 3g salt
• 56g sugar
• 3 tbsp butter

To Finish

• Garlic butter
• Flaky salt

Equipment

Stand mixer

Method

Tangzhong

Mix all ingredients in a saucepan.
Heat and whisk until sticky, then into bowl and cool to room temp.

Dough

1. Put the yeast into the milk, mix, and let sit for 10 minutes
2. In the bowl of the stand mixer, whisk salt and sugar into the bread flour. Mix with dough hook
3. Add room-temperature tangzhong, yeast mix and the room temperature egg.
4. Mix slow, and scrape sides. When it comes together increase to medium-low.
5. Add 3 tbsp of butter 1 tbsp at a time and allow to fully incorporate.
6. Mix for 5-7 minutes or until super smooth
7. dump onto unfloured surface and make tight ball.
8. Place into greased bowl and cover with damp towel and allow to rise until doubled in size, about 1-2 hours.
9. Scrape onto lightly floured work surface, divide into 9 pieces at 75g each.
10. Roll each piece of dough into balls and place in 9x9 dish evenly spaced, cover with damp towel and proof for 1-2 hours nearly doubled in size.
11. Egg-wash.

Bake

1. Put into 350 degree oven for 28 to 30 minutes.
2. Remove but leave on tray
3. Before it cools, brush with garlic butter and sprinkle with salt/sesame seeds