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Step 1
Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms.
Step 2
In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon.
Step 3
Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the butter in a stand mixer bowl and mix on low speed for 5 minutes or until a proper dough forms.
Step 4
Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth.
Step 5
Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size.
Step 6
Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. Allow it to rest another 45 minutes.
Step 7
Brush with egg wash which is just 1 beaten egg and bake in the oven at 350F for 20 minutes.
Step 8
Top with garlic butter and enjoy.