Butter Roll Recipe

Measure and prep all ingredients.

Prepare the tangzhong. In a small saucepan over medium-low heat, whisk together the milk and bread flour, making sure no lumps remain.

Continue to constantly whisk while cooking the mixture for about 3 minutes, or until the mixture is thickened and the texture is similar to a very thick pudding. Transfer the mixture to a bowl.

Place a piece of plastic wrap directly on the surface of the tangzhong to prevent it from drying. Let cool to room temperature.

In the bowl of a standing mixer fitted with the dough hook or in a large bowl, whisk together the milk, honey, sugar, egg and egg yolk until combined. 

Stir in the bread flour, dry milk, yeast, salt and the tangzhong. Mix to combine. Knead the bread on medium-low speed or by hand for about 5 minutes.

Add the butter to the mixture and knead until the butter is incorporated, about 3-5 minutes.

Cover the bowl with a kitchen towel and let rest for 8 minutes.

Remove the kitchen towel and knead the dough until a smooth and elastic dough forms and the dough starts to pull away from the bowl, about 10-20 minutes. If kneading by hand, turn the dough onto a lightly floured kitchen counter and knead until a smooth and elastic dough forms. If the dough continues to stick to the edges of the bowl or the kitchen surface, add about two to four tablespoons of bread flour.

Remove the dough from the stand mixer and shape it into a smooth round ball. Place the dough in a greased bowl and cover with plastic wrap.

Place the bowl in a warm room and let the dough rise until nearly doubled in size, about 45 - 60 minutes.

Remove the dough from the bowl and deflate it by gently pushing it down. Divide the dough into eight equal portions and roll into a smooth ball, seam side down.

Place the dough in either a greased 8x8-inch baking pan or a 9-inch round baking pan. Cover the dough with plastic wrap and let rise in a warm place for 40-50 minutes or until puffy.

Preheat the oven to 350°F. Make the egg wash. In a small bowl, whisk together the egg and water. Remove the plastic wrap. Using a pastry brush, brush the tops of the risen rolls with the egg wash.

Bake for 20-25 minutes or until the top is golden brown and an instant-read thermometer inserted into the center of the rolls reads at least 190°F. Remove the rolls from the oven and let cool for 10-15 minutes in the pan before transferring them to a cooling rack to cool completely.

Serve rolls plain or with softened salted butter. Enjoy!