Fluffy bread rolls

In a small saucepan, mix the flour with water and cook over medium heat until it thickens into a paste.

Place the thick Tangzhong paste into the mixer bowl, add the cold milk, and mix until it cools down. Then add the egg and mix.

Add the flour and yeast to the mixture, and start the mixer on low until the flour is fully combined with the wet ingredients. Let the dough sit for 10-15 minutes so it can absorb the liquids.

Add the salt and sugar, then slowly add the soft butter one piece at a time while the mixer is running until fully incorporated. Knead the dough for 10 minutes until it becomes elastic and smooth.

Transfer the dough into an oiled bowl, cover, and let it rise at room temperature until doubled in size (about 1 hour or more depending on room temperature).

Divide the dough into small balls (about 50 grams each). Stretch each ball and roll as shown in the video.

Transfer the shaped rolls to a baking pan, cover, and let them rise again for about 30 minutes.

Preheat the oven to 190°C (375°F). Bake the rolls for 25-30 minutes until golden brown.

Let the rolls cool slightly in the pan, then transfer them to a wire rack after brushing the tops and sides with melted butter.

Note: These rolls can be baked a day in advance. To refresh them before serving, wrap them in aluminum foil and heat in a preheated oven for 15 minutes