20g bread flour

27g water

60g whole milk

320g bread flour

9g active dry yeast

3g fine sea salt

120g whole milk

56g granulated sugar

3 Tbsp unsalted butter, separated

2 eggs, room temperature

2 cloves garlic

4 Tbsp unsalted butter

Flaky salt

Make a tangzhong by combining 20g bread flour, 27g water, and 60 whole milk into a small saucepan. Heat over medium heat, stirring constantly until the mixture thickens into a paste. Remove from the pan.

Heat 120g whole milk to 95°F and mix in 9g active dry yeast. Allow to bloom for 10 minutes.

Mix together 320g bread flour, 3g fine sea salt, and 56g sugar in the bowl of a stand mixer with the dough hook attachment.

With the stand mixer on low, add the yeast mixture, the tangzhong, and 1 whole egg. Increase to medium-low once the dough begins to form.

One tablespoon at a time, add 3 Tbsp softened butter while the stand mixer is still running. Allow the dough to mix for 7 minutes or until smooth.

Form the dough into a taut ball and let rise in a lightly greased, covered bowl for 1-2 hours until well doubled in size.

Punch down the dough and divide into 9 even pieces, about 75g each.

Lightly spray a 9x9 cake pan with oil. Form each piece of dough into taut balls and arrange in the pan. Cover and allow to proof for 1-2 hours.

Make an egg wash by whisking together one egg and a splash of milk. Gently brush each roll with the egg wash.

Bake in a 350°F oven for 28-30 minutes.

While baking, mince 2 garlic cloves. Add 4 Tbsp butter and garlic to a small pan over medium heat. Once the butter is melted, cook for 30 more seconds and immediately remove from the heat.

Once the rolls are done baking, immediately brush them with the garlic butter and sprinkle with flaky salt.