Bright Moment Co

Preheat oven to 350F. Generously butter a 9" pie plate (make 9 rolls) or 8x8" square baking dish (makes 8 rolls). 

To make the tangzhong, add the water, flour, and milk to a saucepan over medium-high heat. Whisk until a thick paste-like texture, about 4-5 minutes. Remove from heat to cool. 

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. 

Add the warm milk, egg, and tangzhong. Use the hook attachment to knead the dough for 2 minutes. 

While kneading on medium speed, add the cubed butter one tablespoon at a time. Knead another 2-3 minutes, until a smooth and pliable dough. Use the windowpane test to check if it's ready: Stretch a small piece of dough as thin as you can until you can see a source of light behind it without it breaking. 

Roll the dough into a tight bowl and place in a greased bowl. Cover to rise in a warm environment for 1-2 hours, doubled in size. 

Punch down the down and roll unto 8-9 individual dinner rolls. Place in your prepared pan.

Cover to rise 1 hour, until doubled in size.

Brush with melted butter, olive oil, or an egg yolk. Garnish with flaky sea salt.

Bake for 15-20 minutes, until the tops are golden brown.

Let cool at least 5 minutes before enjoying!