The softest, fluffiest yeasted Japanese Hokkaido milk bread rolls made with the tangzhong technique and a touch of honey—these could possibly be the best rolls you've ever made!

Preparation

For the tangzhong method, combine the flour, water and milk in a small saucepan and heat over medium heat, stirring constantly until it thickens into a paste, about 3–5 minutes. Set aside to cool to room temperature.

While the tangzhong is cooling, heat ¼ cup milk to 110°F, then add yeast and stir. Set aside for 10 minutes, or until the milk gets slightly foamy on top.

While the yeast is activating, combine bread flour, kosher salt, honey and egg in a stand mixing bowl with a dough hook and mix on medium low for 30–45 seconds. Add the cooled tangzhong and mix for 30–45 seconds. Slowly add the milk yeast mixture and continue to mix until the dough comes together, scraping down the bowl as needed. Once combined, add softened butter 1 tablespoon at a time until well incorporated, then mix for 5–7 minutes, or until the dough is smooth and elastic.

Remove the dough from the bowl and roll in circles on an unfloured countertop with your hands in constant contact with the dough until you shape a smooth, round ball. Place dough into a lightly oiled bowl, cover with plastic wrap and set in a warm area to allow it to double in size, about 1½–2 hours.

Once dough has doubled in size, punch it down to remove any air. Remove the dough from the bowl and weigh, then portion into 9 equal pieces, about 72 grams each. Shape each portion into small, smooth balls by repeating the process from ealier, then place into a lightly oiled 8x8-inch baking dish. Cover with plastic wrap and set in a warm area to allow it to double in size, about 1½–2 hours.

Preheat oven to 350°F.

To make the egg wash, whisk egg and milk together in a small bowl. Once dough has doubled in size, remove the plastic wrap and gently brush the rolls with egg wash and top with pinch of sea salt. Bake for 28–30 minutes, or until golden brown. Allow to cool for 15–20 minutes before serving.