Tangzhong Dinner Rolls

Whisk the 2 tbsp flour, 4 tbsp milk and 2 tbsp water in a small saucepan over medium heat, whisking constantly for 1-3 minutes until a very thick paste forms. Transfer to a bowl and cool to room temperature.

Stir the warm milk and yeast together and let sit 10 minutes until foamy.

In a stand mixer fitted with the dough hook, briefly mix the flour, salt and sugar to combine.

Add the cooled tangzhong, yeast mixture and 1 egg; mix on low, scraping the sides, until a dough forms.

Increase to medium-low and add the butter 1 tbsp at a time, letting each piece fully incorporate before adding the next. Knead 5-7 minutes more until smooth.

Turn the dough out onto a clean surface and roll it in circular motions under your palms, keeping contact with the counter, until it forms a taut ball; flour your hands lightly if it is too sticky.

Place in a lightly greased bowl, cover with a damp towel and let rise at room temperature until doubled, 1-2 hours.

Punch down the dough, turn onto a lightly floured surface and divide into 9 equal pieces (about 75 g each).

Roll each piece into a taut ball by cupping it under your palm and moving in circles against the counter. Arrange 3 by 3 in a greased 9x9-inch (22x22 cm) baking dish.

Cover with a damp towel and proof until puffed and nearly doubled, 1-2 hours. Near the end, preheat the oven to 350°F (175°C).

Whisk the remaining egg with 2 tbsp milk and brush over the rolls.

Bake 28-30 minutes until rich golden brown, puffed and cooked through.

Immediately brush with melted butter and sprinkle each roll with flaky salt.