Hokkaido Milk Rolls

Makes a dozen rolls, takes about 3 hours

Tangzhong (Milk Roux)

1. In a small pan, over medium low heat, combine milk and bread flour.
2. Whisk until the consistency is thick pudding, 2 minutes.
3. Set aside and let cool.

Dough

1. In a small bowl, combine milk, sugar, and dry yeast. Stir and let sit for 10 minutes.
2. In a large bowl, whisk bread flour and salt together.
3. Crack the egg in, add the yeast mixture and the tangzhong. Stir until it comes together.
4. Knead for 5 minutes.
5. Add butter and continue to knead until well incorporated, 8 minutes. The dough should spring back slightly when poked.
6. Allow the dough to rise covered in a warm place until doubled, 1 hour.
7. Punch all the air out and knead the dough briefly.
8. Divide the dough into 12 equal parts and shape each into a ball.
9. Using a rolling pin, flatten each ball into a long oval. Roll it back over itself into a spiral shape, and place onto a greased 13" x 9" pan.
10. Cover and let rise again until doubled, 1 hour.
11. before the rolls are done, preheat the oven to 375°F.
12. Bake for 15 minutes.