Garlic Butter Milk Rolls Recipe (with Video)

Tangzhong Preparation
1. In a saucepan add 130g whole milk and 30g flour over low heat.
2. Whisk until it forms a paste and then remove from the heat and let cool.
Yeast Preparation
1. Once your tangzhong has cooled, heat 180g whole milk to 100F and add 15g yeast.
2. Stir and let sit for 10 minutes.
Dough Preparation
1. In a stand mixer add 480g bread flour, 50g sugar, and 10g salt.
2. Whisk and then add your tangzhong, bloomed yeast with milk, 1 whole egg, 2 egg yolks, and 5 tablespoons of softened unsalted butter.
3. Run your mixer for 8-10 minutes. Scrape the sides as needed.
4. Now add to an oiled bowl, cover, and place in a warm area for around 1 hour.
Shaping and Second Rise
1. After the hour is up divide the dough into 65-70g pieces.
2. Flatten and tuck all sides into the middle then flip over and roll under your hand in a circular motion with minimal pressure until taut.
3. Add to a greased pan with a little space between each.
4. Cover and let rise for 45 minutes.
Baking and Finishing
1. After risen brush the top with 1 whisked egg and then place in a 350F oven for around 20 minutes or until golden brown.
2. As soon as you remove from the oven brush with a mix of melted butter, finely chopped garlic, salt, and parsley.