Instructions
Make the Tangzhong: In a small saucepan, whisk together the flour, water, and milk. Cook over medium heat, stirring constantly until it thickens into a smooth paste (about 2–3 minutes). Let it cool to room temperature.
Make the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, egg, and the cooled tangzhong. Mix everything together until it forms a shaggy dough.
Knead the Dough: Add the softened butter and knead for 10 minutes by hand or 6–8 minutes in a stand mixer with the dough hook. The dough should be soft, elastic, and slightly tacky but not sticky.
First Rise: Place the dough in a lightly greased bowl. Cover with a cloth or plastic wrap and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
Shape the Rolls: Punch down the dough to release air. Divide the dough into 15–20 equal pieces. Shape each piece into a ball and arrange them in a greased baking dish, slightly spaced.
Second Rise: Cover again and let rise for 30–45 minutes until the rolls have puffed up and are touching each other.
Bake the Rolls: Preheat the oven to 350°F (180°C). Brush the tops of the rolls with a beaten egg and sprinkle with sesame seeds (optional). Bake for 20–25 minutes until golden brown.
Cool & Serve: Allow to cool slightly. These rolls are delicious warm and incredibly soft!
