ULTRA FLUFFY MILK BREAD ROLLS - Your Recipe Blog

Ingredients

• For the tangzhang (starter):
• 3 tablespoons (43 g) water
• 3 tablespoons (43 g) whole milk
• 2 tablespoons (14 g) cake flour
• For the dough:
• 2 ½ cups (298 g) cake flour
• 2 tablespoons (14 g) dry milk powder (not Cremora)
• ¼ cup (50 g) sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• ½ cup (113 g) full cream milk, slightly warmed
• 1 large egg
• ¼ cup / 4 tablespoons (57 g) melted unsalted butter
• for the egg wash
• 1 egg
• 1 tablespoon heavy whipping cream or milk
• For brushing the baked rolls, optional:
• ½ tablespoon melted butter
• For the whipped honey butter, optional condiment for the rolls:
• ½ cup (113 g / 4 oz) unsalted butter, softened to room temperature
• ¼ cup honey
• ¼ teaspoon cinnamon, optional