Tangzhong Rolls

Tangzhong: HEAT over medium heat for 3 minutes then REMOVE and COOL

1. • 86 g whole milk

   • 14 g all-purpose flour

Dough: MIX 

1. • 5 g instant yeast

   • 15 g granulated sugar

   • 100 g whole milk warmed

   • 300 g all-purpose flour

   • 5 g sea salt

   • 1 large egg

   • TANGZHONG mixture

REST 15 minutes then ADD:

1. • 40 g avocado oil or neutral vegetable oil

MIX then DOUGH PADDLE KNEAD for 2 minutes then HOOK KNEAD (split 3 minutes with 5 minute rest)

RISE 60-90 minutes

DIVIDE into 10 balls then roll into 7-inch ovals

COIL into LOGS then RISE 30 minutes

BUSH with milk then BAKE at 350 for 18-20 minutes

STEAM-RACK COOL