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, vigorously whisk together 3 tablespoons water, 3 tablespoons AE Whole Milk, and 2 tablespoons bread flour in a small saucepan until thoroughly combined and no lumps remain.
Cook Tangzhong over low heat, whisking constantly, until thickened and whisk leaves a trail on bottom of pan, 3–5 minutes.
Transfer Tangzhong to the bowl of a stand mixer (or large bowl is mixing by hand) and let cool to room temperature.
, combine bread flour, whole-wheat flour, milk powder, sugar, salt and yeast in a medium bowl; set aside.
Add AE Whole Milk, egg and melted butter to stand mixer with Tangzhong; stir to combine. Add flour mixture to stand mixer, attach dough hook to mixer and turn mixer to low speed. Mix and knead until a smooth, elastic dough forms, 8–9 minutes.
Remove dough from mixer, briefly knead a couple of times by hand then transfer to a large greased bowl; cover bowl with a kitchen towel or loosely with plastic and let rest until puffy but not quite doubled in size, 75–90 minutes.
Gently punch down dough; divide it into 8 equal pieces. Form dough pieces into smooth, taut rounds (see recipe note below).
Place dough rounds in a generously greased 9-inch cake pan (round or square). Cover Pan with a kitchen towel or loosely with plastic and let rounds rest until puffy, 45–50 minutes.
Meanwhile, heat the oven to 350°F with rack set in middle position.
Brush rounds with AE Whole Milk. Bake rolls until tops are golden brown and an instant-read thermometer inserted in the center registers 190ºF, 25–28 minutes.
Transfer pan to a wire rack; let rolls cool in pan for 10–25 minutes. Run a butter knife around edges of pan and gently lift rolls out of pan; transfer to wire rack.
Brush tops of rolls with melted butter and sprinkle with sea salt.