Soft, fluffy, buttery dinner rolls infused with fragrant herbs and topped with more melted butter and flaky salt. This recipe makes a small batch but can be easily scaled up.
1. Make the tangzhong: Whisk all tangzhong ingredients (20g flour, 100g whole milk) in a small pot until no lumps remain. Then 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 a skin from forming.
2. To the bowl of a stand mixer, add the tangzhong along with all other dough ingredients (380g bread flour, 170g whole milk, 1 large egg, 6g instant yeast, 30g granulated sugar, 8g Kosher salt, 1 tsp each of rosemary, parsley, oregano) except for butter. Using the dough hook attachment, mix until the dough comes together. Then add the 50g unsalted butter and knead until smooth.
3. Proof for 1-2 hours or until doubled in size.
4. Divide the dough into 16 equal sections and shape them into balls. Place into a lined 9”x9” baking pan. Cover and proof for about 45 mins.
5. Preheat the oven to 350F, brush the top with egg wash, and bake for 22-28 mins or until golden brown. Brush the tops with melted butter and top with flaky salt immediately after baking.
