Ultra Fluffy Milk Bread Rolls

I Just made a double batch. One in a square pan, one in a round pan. They rose a LOT and got nice and brown. I may have overcooked them a bit but you can’t tell. With that much butter in the dough, they are very moist.

Weighing the ingredients using a kitchen scale is highly recommended over measuring by cups. It will take the guess work out of the recipe because a gram will always be a gram, but a cup won't always measure out to be the same, so you're more likely to achieve accurate results. Please use a scale if available.

YIELD: 9 ROLLS

INGREDIENTS

FOR THE TANGZHONG (STARTER):

•  3 tablespoons (43g) water
•  3 tablespoons (43g) whole milk
•  2 tablespoons (14g) bread flour

FOR THE DOUGH:

•  2 1/2 cups (298g) bread flour 
•  2 tablespoons (14g) dry milk powder
•  1/4 cup (50g) sugar
•  1 teaspoon salt
•  1 tablespoon instant yeast
•  1/2 cup (113g) whole milk, slightly warmed
•  1 large egg
•  1/4 cup/ 4 tablespoons (57g) melted unsalted butter

FOR THE EGG WASH:

•  1 egg
•  1 tablespoon heavy whipping cream or milk

 For brushing the baked rolls: (optional)

•  1/2 tablespoon melted butter

 For the whipped honey butter: (optional condiment for the rolls)

•  1/2 cup (113g/ 4oz) unsalted butter, softened to room temperature
•  1/4 cup honey
•  1/4 teaspoon cinnamon (optional)

Get the Instructions ===>> cleobuttera.com

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