Sea Salt & Herb Dinner Rolls

1: In a small pot or saucepan, combine 1/2 cup of milk with 3 tbsp of flour. Whisk until thoroughly incorporated. Turn stove to medium heat and stir until mixture thickens. It should resemble mashed potatoes. Remove from heat and set aside (this is your tangzhong).

2: In bowl of stand mixer, throw in all ingredients except butter. Add in tangzhong.

3: Mix using dough hook on low speed for 5 minutes or until dough comes together.

4: Add in butter and continue to knead in low for 5-10 minutes until dough is smooth and elastic.

5: Form dough into a ball, place back into bowl, cover and let rise for 1.5-2 hours or until doubled in size.

6: Punch down dough, divide into 9 sections and form each section into a ball.

7: Place into a lightly greased 9”x9” pan. Cover and let rise for 30-45 minutes or until puffy and almost doubled in size.

8: Preheat oven to 350°F. Beat one egg with 1 tbsp milk, and brush over buns. Top with flaky salt.

9: Bake for 25-30 minutes until tops are golden brown.