These delicious yeast rolls are begging to be shared at the dinner table! Inspired by Japanese milk bread, they're made using the classic tangzhong method, which cooks a small amount of flour, water and milk into a paste, resulting in an extra tender bun everyone will love.
To make the tangzhong, combine flour, water and milk in a small saucepan. Whisk for 2-3 minutes over medium heat until a thick paste forms. Transfer to a bowl to cool.
In the bowl of a stand mixer, whisk warm milk, yeast and honey together and let bloom for 10 minutes while tangzhong cools.
To the bloomed yeast mixture, add the cooled tangzhong, flour, egg and egg yolk. Affix the dough hook attachment and mix on low for 2-3 minutes until very little dry flour is visible. Let dough relax in the mixer for about 10 minutes.
With the mixer running on low, add salt and butter, 1 tablespoon at a time, waiting until the butter mostly disappears before adding in the next tablespoon. Increase speed to medium and knead for an additional 5 minutes.
Scrape dough out onto an un-floured surface and shape into a ball. Dough should be bouncy and slightly tacky.
Lightly oil the mixing bowl and return the dough to the bowl. Cover and proof for 1 hour in a warm place.
Prepare a 8.5 x 4.5-inch or 8 x 8-inch pan with baking spray and parchment paper.
Punch down dough and divide into 8 equal portions. Dough should be bouncy and smooth to the touch but not stick to your hands.
Pinch the corners of the dough together to form a round shape. Cup your hand around the dough and roll the dough in circles on your work surface, seam side down, to form a moderately tight bun. Repeat with remaining pieces of dough.
Arrange the buns in the pan in two rows of four. Cover and let proof in a warm place for 30 minutes. Meanwhile, preheat oven to 350°F.
Once the buns are proofed, bake for 28-30 minutes, or until a deep, golden brown.
Brush warm buns with melted butter. Garnish with flaky salt if desired. Let cool before serving.
