Japanese Milk Bread Rolls (Shokupan Rolls)

Ingredients

• 3 tbsp bread flour
• 1/2 cup water
• 1 cup warm milk
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 3 1/2 cups bread flour
• 1 1/2 tsp salt
• 3 tbsp softened butter

Instructions

1. 1Whisk 3 tbsp flour with water in a small pot; cook over low heat, stirring, until thick (tangzhong). Cool.
2. 2Stir yeast and sugar into warm milk; let sit until foamy.
3. 3Combine tangzhong, yeast mixture, bread flour, and salt; knead 5 minutes.
4. 4Add softened butter and knead 8-10 more minutes until smooth and elastic.
5. 5Let rise 1 hour, until doubled.
6. 6Shape into 12 rolls, let rise 30-40 minutes, then bake at 350°F for 18-20 minutes.

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