These favorite buns are going to be your favorite in the whole world the moment they are out of your oven, they are super light, fluffy, and tender. these buns use a special method called then Tangzhong which is a paste that comes from heating up some flour, water, and milk which is going to create a really tender bread. place half a cup of flour in a pot, to that add one-half cup of whole milk and a half cup of water and mix everything together then place over medium heat while whisking constantly, if you dint whisk constantly it will scald and burn.
Once it starts to thicken. continue whisking vigorously and it will smooth out, you will mix it for about 4 minutes then transfer it to a mixing bowl and let it cool to room temperature before starting to mix the ingredients. Once the Tangzhong is at room temperature, you will add half a cup of lukewarm milk, one egg, 3 tablespoons of honey, and salt.
Take the yeat and add it to the flour then add the flour and yeast mixture into the wet ingredients in the bowl then work the dough and while the dough is coming together, add in half a stick of softened butter then turn the speed on medium-high and knead the dough for about 10 minutes or more until the dough stops sticking in the sides of the dowl and start coming together around the hook. The dough should be shiny and smooth, it will be a little tacky but not wet.
Place the dough in an oiled bowl and let the dough proof for 45 to 50 minutes until it doubles in size. Degas the dough and cut it into 16 equal pieces then to form them into a ball, take each piece and flatten it a little bit then create a little seem by grabbing the ends together until you get a seem ontop. Place the dough on a clean surface and shape the dough with your pal until you get around the dough.
Place them on a baking tray lined with a parchment paper and space them really well because they are going to rise. Cover with a plastic wrap and let them rise again for about half an hour then brush the top with egg wash then bake in a 350 Fahrenheit preheated oven for 25 to 27 minutes. These buns will smell as good as they look.
For the Tangzhong;
- ½ cup (60 grams) all-purpose flour
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) water
For the dough;
- 3 ½ cups plus 3 tablespoons (444 grams) all-purpose flour
- 1 packet (¼-ounce, 7g) Platinum Yeast
- ½ cup (120 milliliters) lukewarm (105˚F) whole milk
- 1 large egg, room temperature
- 3 tablespoons (63 grams) honey OR ⅓ cup (66 grams) granulated sugar
- 1 teaspoon (4 grams) fine sea salt
- 4 tablespoons (56 grams) softened, not melted, unsalted butter
- 1 egg plus 1 tablespoon water, whisked together, for egg wash
- In a saucepan, add the flour, then while whisking, add the water and milk. Whisk constantly over medium-low heat until the mixture thickens into a smooth paste. Mixing time is approximately 3 ½ minutes. Transfer the mixture to a stand mixer bowl and allow to cool to room temperature.
- For the dough: In a mixing bowl, add the flour and Platinum Yeast. Stir to combine.
- To the lukewarm milk, add the egg, stir, then add it to the Tangzhong. Add the honey and salt; then add the flour-yeast mixture. Mix on medium-low speed with the dough hook until the mixture just comes together and then add the butter, a small piece at a time, until incorporated. Raise the mixer speed to medium.
- The mixture will be very soft, and shaggy at first, sticking to the bottom and sides of the bowl. Continue mixing until the mixture pulls away from the sides of the bowl and is smooth and shiny about 10-15 minutes.
- Transfer the dough to an oiled bowl and turn the dough over to coat the dough in oil. Cover the bowl with plastic wrap and allow to rise at room temperature until the dough almost doubles in size.
- Place the dough in the refrigerator to firm up for shaping, about ½ hour. Note: the dough is very soft and slack, but by cooling it in the refrigerator, the butter in the dough seizes and the dough firms enough to shape more easily, much like a brioche dough.
- Punch down dough and turn out onto a lightly greased counter. Divide dough into 16 equal pieces. Using the “claw” method, roll each bun into a tight ball.
- Place on a parchment-lined sheet pan, seam side down, a few inches apart (8 rolls per pan), and cover loosely with plastic wrap.
- Preheat oven to 350˚F. Allow buns to rise in a warm area, no warmer than 90˚F, for 40-50 minutes or until about doubled in size and pass the ripe test (an indent remains after lightly touching dough with a fingertip).
- Brush with egg wash and bake until golden brown and the internal temperature reads 190˚F, about 25-27 minutes.