Japanese Milk Bread Rolls Recipe for 12

Instructions:

1. In a small saucepan, whisk 20g flour, 60ml milk, and 60ml water. Cook over medium-low heat, stirring constantly, until it forms a thick, glue-like paste (Tangzhong). Let cool to room temperature.
2. In a stand mixer bowl, combine 350g bread flour, sugar, yeast, and salt. Add the cooled Tangzhong, lukewarm milk, and one egg.
3. Knead with a dough hook on low speed until combined. Gradually add 50g of softened butter and increase speed to medium. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
4. Cover the dough and let it rise in a warm place for about 60-90 minutes, or until doubled in size.
5. Punch down the dough and divide into 12 equal portions. Shape each into a smooth ball and place in a greased 9x13 inch baking pan.
6. Cover and let rise again for 45-60 minutes (second proof) until puffy.
7. Preheat oven to 350°F (180°C). Whisk the remaining egg and 1 tbsp milk; brush over the tops of the rolls.
8. Bake for 20-22 minutes or until golden brown. Brush with 1 tbsp melted butter immediately after removing from the oven.