Sea Salt & Herb Bread Rolls

1: Make the tangzhong by whisking all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it with plastic wrap to prevent it from forming a skin.

2: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved.

3: Shape the dough into a ball, place it in a bowl, cover, and let rise for 1-2 hours or until almost doubled in size.

4: Punch the dough to deflate and divide it into 8 equal sections. Form them into balls. Cover and let rest for 15 mins. Meanwhile, lightly grease an 11”x11” pan.

5: One at a time, roll the dough into a long oval, then fold the right and left sides towards the center. Flatten it out one more time, then roll it up, making sure to pinch and seal the seam. Repeat with the remaining dough.

6: Divide each log in half. Use floss for a clean cut. Place all 16 halves into the pan, cover, and let rise for ~45 mins or until noticeably puffy.

7: Preheat the oven to 350F. Brush with egg wash before baking.

8: Bake for 22-28 mins or until the top is golden. Optional: once the buns are out of the oven, brush with honey butter and top with flaky salt.