Step 1

In a small saucepot, combine the 30g of flour and 150g water. Mix and heat on low until the mixture forms a thick paste, similar to icing. Set aside and allow to cool to room temperature.

Step 2

In a bowl, combine 1 cup flour with the sugar, instant yeast, and salt. Stir until mixed.

Step 3

In a separate bowl combine milk, butter, and water. Heat until butter is melted and allow to cool until the mixture is 115°F (This can be done in the microwave or in a sauce pot on the stove).

Step 4

Gradually add the hot milk mixture to the dry ingredients until a slightly lumpy batter is formed. Once mixed, add Tangzhong and mix until homogenous.

Step 5

Add the additional flour until a shaggy dough is formed. Transfer to a floured work surface and knead by hand until a smooth and soft dough is accomplished (about 10-15 minutes).

Step 6

When the dough is soft and smooth, place in a lightly greased bowl, covered and allow to double in size (45-60 minutes).

Step 7

After the dough has risen, divide into 9 equal pieces (or your desired number of rolls) and place into a lightly buttered 9x9 baking pan. Again, cover and allow to double in size.

Step 8

Bake the rolls in a 375°F oven for 15-18 minutes or until thoroughly golden brown on top. Brush generously with melted butter as they leave the oven and allow to cool slightly before serving.