Soft and Buttery Dinner Rolls

CourseBreads

CuisineJapanese

KeywordEggs, Flour

Prep Time30

Cook Time30

Proof Time2 20

Total Time3 20

Calories2421kcal

Combine the water, milk, and flour in a small saucepan and whisk until no lumps remain.
Cook the mixture over low heat, whisking constantly, until thickened and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

Combine the tangzhong with the remaining dough ingredients, then mix and knead in mixer until a smooth, elastic dough forms. About 15 minutes on medium speed.
Shape the dough into a ball, and place in a lightly greased bowl. Cover and let rise for 60 to 90 minutes. Dough should look puffy but not necessarily doubled in size.
Gently deflate the dough and divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
Preheat the oven to 350°F. Brush the rolls with milk, and bake for 25 to 30 minutes, until golden brown on top (or until thermometer inserted into the center of a roll reads at least 190°F).
Remove the rolls from the oven. Brush with melted butter and sprinkle on flaky salt. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely. Enjoy!