This is a soft alternative to traditional sandwich bread. This recipe works great for dinner rolls, sandwich bread or burger buns.
For the tangzhong, combine the 60ml milk, 25g flour, and water in a saucepan. Place over medium heat and stir until reduced to a thick paste consistently. Remove from the heat and cool to room temperature
Combine 120ml milk, yeast, sugar, milk powder and 1 egg. Add 350g bread flour and salt to a bowl with the milk mixture and your tangzhong and mix until a shaggy dough starts to form. Turn out and knead until smooth, about 5-7 minutes. Form into a ball and allow to rest for 30 minutes. Knead softened butter into the rested dough until smooth and homogenous, for around 7-10 minutes. Form into a ball and bulk ferment until the dough has doubled in size
Knock down dough and form into approximately 70 g balls (if making dinner rolls) and place in your baking dish to proof until almost doubled in size. A warm (25-27 C) environment helps
Brush with a beaten egg (I used egg white) and sprinkle some sesame seeds, poppy seeds or flaky salt (optional). Bake at 180C 30-35 minutes or until golden brown and cosy. Let them cool