Ingredients:

  • 3 tbsp (45g) water
  • 3 tbsp (45g) whole milk
  • 2 tbsp (20g) bread flour
  • 3 cups (380g) high-protein bread flour
  • 2 tbsp (25g) granulated sugar
  • 1.5 tsp (7g) fine sea salt
  • 1 tbsp (9g) instant yeast
  • 0.5 cup (120g) lukewarm whole milk (approx. 38°C/100°F)
  • 1 large egg, room temperature
  • 4 tbsp (56g) unsalted butter, softened and cubed
  • 1 large egg (for glaze)
  • 1 tbsp whole milk (for glaze)

Instructions:

  1. Whisk the 45g water, 45g milk, and 20g flour in a small saucepan. Note: This is the foundation of our moisture.
  2. Cook over medium heat, whisking constantly until a thick, translucent paste forms (about 2 minutes).
  3. Transfer to a small bowl and let it cool until just warm to the touch.
  4. Combine the 380g bread flour, sugar, salt, and yeast in your mixer bowl.
  5. Add the 120g lukewarm milk, the egg, and your prepared Tangzhong.
  6. Mix on low with a dough hook for 5 minutes until a shaggy dough forms and pulls away from the sides.
  7. Add the cubed butter one piece at a time. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  8. Shape the dough into a smooth ball and place in a lightly greased bowl.
  9. Cover and let rise in a warm spot for 60-90 minutes until doubled in size and smelling deeply of fermented grain.
  10. Punch the dough down and divide into 8 equal pieces (about 90-95g each).
  11. Roll each piece into a tight, tensioned ball and place on a lined baking sheet.
  12. Cover and let rise for another 45-60 minutes until they look puffy and feel like air filled balloons.
  13. Preheat your oven to 190°C (375°F). Whisk the glaze ingredients and brush gently over the buns.
  14. Bake for 15 minutes until the tops are a deep mahogany brown and sound hollow when tapped.
  15. Brush with a little extra melted butter immediately after removing for a silky, matte finish.