Servings: 16 rolls. This was doubled from original recipe. The yeast was 1.5x from original as per King Arthur recommendation for doubling yeast recipes...you don't double the yeast) Original recipe was 1 T yeast.

Always best to measure by volume. If doubling use only 1.5x yeast. If 1.5x recipe can bake in 9x13 in a 3x5 or 4x6 pattern based on roll size (might need additional 5 minutes in oven). 9 smaller rolls will fit nicely into an 8" square pan 3 rows of 3. Always best to measure by volume. If doubling use only 1.5x yeast. If 1.5x recipe can bake in 9x13 in a 3x5 or 4x6 pattern based on roll size (might need additional 5 minutes in oven). 9 smaller rolls will fit nicely into an 8" square pan 3 rows of 3.
TANGZHONG (STARTER): subheading: TANGZHONG (STARTER):
6 tablespoons water (86 grams) 6 tablespoons water (86 grams)
6 tablespoons whole milk (86 grams) 6 tablespoons whole milk (86 grams)
4 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour (28 grams) 4 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour (28 grams)
DOUGH: subheading: DOUGH:
5 cups King Arthur Unbleached Bread Flour or Organic Bread Flour (596 grams) 5 cups King Arthur Unbleached Bread Flour or Organic Bread Flour (596 grams)
1/4 cup Baker's Special Dry Milk or nonfat dry milk ( I used whole dry milk) ¼ cup Baker's Special Dry Milk or nonfat dry milk ( I used whole dry milk)
1/2 cup sugar (100 grams) ½ cup sugar (100 grams)
2 teaspoon salt 2 teaspoon salt
1.5 tablespoon instant yeast (1 Tbs + 2 tsp) 1.5 tablespoon instant yeast (1 Tbs + 2 tsp)
1 cup whole milk (226 grams) 1 cup whole milk (226 grams)
2 large eggs 2 large eggs
1/2 cup (8 tablespoons) melted unsalted butter (4 ounces, but I just used the stick) ½ cup (8 tablespoons) melted unsalted butter (4 ounces, but I just used the stick)
* can add 2Tbs potato flakes too. note: can add 2Tbs potato flakes too.

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic dough forms. About 5 to 7 minutes on speed #2 mixer hook. Dough will be sticky.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk. Took mine almost 90 minutes proofing in oven.
Gently deflate the dough, divide it into 16 equal pieces, and shape each piece into a ball.
Place the rolls into a lightly greased round bun pan. 8 rolls will fit in 9 inch round metal pan so you need two. Cover the pans, and let the rolls rest for 40 to 50 minutes, until puffy. (Took 40 minutes on counter) To use another pan, see "tips," below.
Preheat the oven to 350°F. Brush the rolls with milk or egg wash(I used milk) (1 large egg beaten with 1 tablespoon cold water), and bake for 20 to 25 minutes (give extra 5 minutes if using 9x13 pan), until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

These rolls can also be baked in a 9" round metal pan for about 25 minutes.  These rolls can also be baked in a 9" round metal pan for about 25 minutes.
To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.  To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four - seam side down and side by side - in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.
Feel free to divide the dough into smaller portions if you're looking to make more/smaller rolls. 9 rolls fit nicely in a 3x3 pattern in an 8" square pan. If you opt for the 9" by 13" option, you can lay the rolls out in a 3x5 or a 4x6 pattern, based on the size of your rolls. The 9" by 13" pan might need up to 5 additional minutes in the oven to fully bake through.  Feel free to divide the dough into smaller portions if you're looking to make more/smaller rolls. 9 rolls fit nicely in a 3x3 pattern in an 8" square pan. If you opt for the 9" by 13" option, you can lay the rolls out in a 3x5 or a 4x6 pattern, based on the size of your rolls. The 9" by 13" pan might need up to 5 additional minutes in the oven to fully bake through.
To FREEZE: bake the rolls, let them cool, wrap them well in plastic wrap and they can be frozen for 4-6 weeks. To reheat, pull them from the freezer ande let them thaw on the counter. Wrap them in foil and bake at 350 for about 15 minutes and they'll be good as new.  To FREEZE: bake the rolls, let them cool, wrap them well in plastic wrap and they can be frozen for 4 to 6 weeks. To reheat, pull them from the freezer ande let them thaw on the counter. Wrap them in foil and bake at 350 for about 15 minutes and they'll be good as new.