E's Pillowy Dinner Rolls

Tangzhong: 40g flour 250g water

6 Tbsp Butter, split in half

800g bread flour

60g potato flakes

1¾ tsp (13g) salt

20g sugar (60g for sweet version)

1 Tbsp (11g) instant yeast

110g water

236g milk

20g honey (60g for sweet version)

1 egg

extra butter to brush rolls when complete

Mix Tangzhong ingredients and microwave/mix in 30s intervals until thick as pudding

Add half the butter to the Tangzhong to melt & cool

Mix dry ingredients, then all other ingredients except butter

Knead for 2m, then incorporate remaining half of the butter (softened) in 1m intervals

Let rise about 1hr

Deflate dough and shape as desired

Proof about 45m

Bake at 350F until golden brown and 200F inside (about 15 to 25m)

Brush with melted butter

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