Tangzhong is a Japanese bread making technique that creates a wonderfully plush crumb, and also gives bread a much longer shelf life before it begins to taste stale. This recipe can be made ahead. After rolls are shaped and covered, they can be refrigerated for up to 24 hours. Remove from the fridge one hour before baking.
1/2 cup (4 oz) milk
1/4 cup (1.3 oz) flour
For the dough:
3/4 cup (6 oz) milk
4 tablespoons melted butter
1 egg
1 tablespoon instant yeast
1/4 cup sugar
1 teaspoon salt
3 cups (15 oz) bread flour
Make the tangzhong: whisk flour and milk together in a saucepan until smooth. Place over medium heat and stir constantly with a spatula until very thick, like mashed potatoes. Scrape into the bowl of a stand mixer or food processor with the metal blade.
Make the dough: Add remaining milk, melted butter, and egg. Whisk until mostly combined, or pulse a few times in the food processor. Add the yeast, sugar, salt, and flour.
In a stand mixer, add the dough hook and knead on low speed for 8 to 10 minutes.
In a food processor, turn to "on" and process to knead for 30 to 45 seconds.
Turn dough out into a greased bowl, cover, and let rise until doubled, 45 to 60 minutes.
Punch down dough and turn out onto a floured countertop. Divide into 12 pieces. Roll each under a cupped hand on an unfloured spot on the counter (having the dough stick a bit helps form a tight ball).
Place rolls evenly spaced in a greased or parchment lined 9 by 13 pan or quarter sized baking sheet. Dust a piece of plastic wrap with flour so it won't stick to the rolls, cover, and let rise for 35 to 40 minutes. Meanwhile, preheat the oven to 375.
Bake the rolls for 15 to 20 minutes. Cool on a wire rack for 10 minutes, then serve.
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