Step 1

In a small saucepan over medium-low heat, whisk together 3/4 cup milk and 1/4 cup flour until thick and pudding-like, about 5 minutes, to create the tangzhong.  Remove the tangzhong from heat and set aside to cool.

Step 2

Meanwhile, mix together the warm milk, active dry yeast, and a tablespoon of light brown sugar. Let sit until foamy, about 5 minutes.

Step 3

In a large bowl, whisk together 4 cups flour and 1 1/2 teaspoons kosher salt and set aside. In the bowl of a stand mixer, combine the cooled tangzhong, the yeast mixture, the remaining brown sugar, 1 egg plus 1 egg yolk, and 5 tablespoons butter.

Step 4

With the stand mixer running on medium-low speed, add in the flour, a bit at a time, until fully incorporated. Continue to mix until a smooth, elastic, just slightly sticky dough forms. It should take a total of roughly 20 minutes. See notes.

Step 5

Shape the dough into a ball and transfer to a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, roughly 1-2 hours.

Step 6

Turn out the dough onto a lightly floured work surface. Using a bench knife or chef’s knife, cut the dough into 15-16 evenly sized pieces. One at a time, roll each dough piece into balls. See note.

Step 7

Butter a 13″x9″ baking pan or spray with non-stick cooking spray. Place the rolls into the prepared pan and cover loosely with plastic wrap. Allow the rolls to rise again until puffy, about 1 hour.

Step 8

Preheat the oven to 375℉. In a small bowl, whisk together 1 egg and 1 tablespoon water. Brush the tops of the rolls with the egg wash.

Step 9

Bake the rolls until deep golden-brown, about 20-25 minutes. Near the end of the baking time, combine the melted butter and honey in a small bowl.

Step 10

Once the rolls come out of the oven, brush them with the honey-butter glaze and sprinkle generously with coarse sea salt. Serve warm.