Hokkaido Milk Rolls

Makes one dozen rolls, takes about 3 hours

Tangzhong

100 g Milk
20 g Bread Flour

Dough

345 g Bread Flour
150 g Milk, warm
2 Tbsp Sugar
2¼ tsp Dry Yeast
1 Tbsp Butter, softened
1 large Egg, room temperature
1 tsp Salt

In a small bowl, add the warm milk, sugar and yeast. Give it a stir and let sit for 10 minutes. This is to activate the yeast.
In a small pan, over medium low heat, combine the milk and flour. Whisk until the consistency's like a thick pudding. It takes a couple of minutes. It's ready when the temperature is 149°F or line streaks stay visible. Set aside and let cool.
In a large bowl, whisk the flour and salt together. Crack the egg in, add the yeast mixture and the tangzhong. Stir until it comes together.
If kneading by hand, turn it over a work surface and knead for 5 minutes. You may need to keep work surface and dough lightly floured if dough is too sticky. Add the butter and continue to knead until butter is well incorporated another 7–10 minutes. If using a stand mixer, knead on low speed for 5 minutes. Add the butter and knead for another 5–8 minutes. After adding the butter, the dough hook may not be able to pull up the dough stuck to the bottom of the bowl. Scrape it up so that the dough is evenly kneaded. To know if dough is ready, dust some flour on the dough and poke it. It should spring back immediately.
Allow the dough to rise (covered) in a warm, draft free place for 1 - 1½ hours or until double in size.
Punch all the air out and knead the dough a little. Divide the dough into 12 equal parts and shape each into a ball. Using a rolling pin, roll out the dough until it becomes a long oval. Fold one side (lengthwise) into the middle and then fold in the other side. Use a rolling pin and flatten it. Now, roll the dough into a cylinder. Pinch the seams. Place it seam side down on a greased 13" X 9" pan. Repeat with the remaining dough balls.
Cover with a clean cloth and let rise again for 1 - 1½ hours or until double in size. 30 minutes before the rolls are ready, preheat the oven to 375°F.
When the rolls are ready to bake, brush the top with egg wash or butter and bake for 15 minutes. Remove the rolls from the pan immediately and let it cool on a wire rack. If you want shine on the rolls, rub freshly baked rolls with butter. Rolls can be kept in room temperature in an airtight container for 3 days.

150 g Milk	Stir, rest 10 min	Stir, knead 10 min	Knead 5 min	Bulk proof (doubled)	Shape, proof (doubled)	Bake at 375°F for 15 min
2 Tbsp Sugar
2¼ tsp Yeast
100 g Milk	Heat, whisk to thicken, cool
20 g Flour
345 g Flour	Whisk
1 tsp Salt
1 Egg
1 Tbsp Butter