- Prep time: 30 minutes
- Proofing time: 2 hours
- Bake time: 20–25 minutes
- Yield: 9 large rolls
Ingredients
1. The Tangzhong (Starter Paste)
- 2 tbsp (20\text{g}) all-purpose or bread flour
- 2 tbsp water
- 4 tbsp milk
2. The Dough
- 2\ \frac{1}{2} cups (320\text{g}) bread flour (or high-protein all-purpose flour)
- \frac{1}{4} cup (50\text{g}) granulated sugar
- 2 tsp (7\text{g}) instant yeast
- \frac{1}{2} tsp salt
- \frac{1}{2} cup (120\text{ml}) warm milk
- 1 large egg (room temperature)
- 3 tbsp (42\text{g}) unsalted butter, softened at room temperature
3. The Topping & Egg Wash
- 1 egg whisked with 1 tbsp milk (for that high-gloss finish)
- 1 tbsp toasted sesame seeds
Step-by-Step Instructions
1. Make the Tangzhong
- In a small saucepan, whisk together the flour, water, and milk until smooth and no lumps remain.
- Place over medium-low heat and stir constantly. Cook for 2–3 minutes until the mixture thickens into a translucent, pudding-like paste.
- Remove from heat, transfer to a small bowl, and let it cool down to room temperature.
2. Mix and Knead the Dough
- In a large mixing bowl (or the bowl of a stand mixer), combine the bread flour, sugar, instant yeast, and salt.
- Pour in the warm milk, egg, and the cooled Tangzhong paste.
- Mix until a shaggy dough forms. If using a stand mixer, switch to the dough hook and knead on medium-low speed for about 5 minutes. (If kneading by hand, tip onto a lightly floured surface and knead vigorously for 8–10 minutes).
- Add the softened butter one tablespoon at a time, continuing to knead. The dough will become very sticky at first, but keep kneading! After another 5–7 minutes, it will transform into a smooth, shiny, and highly elastic dough that cleanly pulls away from the sides of the bowl.
3. The First Rise
- Shape the dough into a smooth ball. Place it into a lightly oiled bowl.
- Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size (as shown in the top-left panel of 1000022229.jpg).
4. Shape the Rolls
- Gently punch down the risen dough to release the air bubbles.
- Turn the dough out onto a clean work surface and divide it into 9 equal pieces (roughly 70\text{g} to 75\text{g} each).
- Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion against the counter (as shown in the top-right panels of 1000022229.jpg).
- Arrange the shaped dough balls into a lightly greased 9\times9 inch square baking pan, spacing them evenly.
5. The Second Rise
- Cover the pan loosely and let the rolls rise for another 45 to 60 minutes. They should puff up significantly, crowding together to fill the pan completely.
- Meanwhile, preheat your oven to 350^\circ\text{F} (175^\circ\text{C}).
6. Brush and Bake
- Gently brush the tops of the fully proofed rolls with the egg wash mixture using a pastry brush. Be careful not to deflate them.
- Sprinkle the tops evenly with sesame seeds.
- Bake for 20 to 25 minutes until the tops are deeply golden brown and glossy. If the tops are browning too fast, tent them loosely with aluminum foil halfway through.
- Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack.
