Japanese Milk Bread. This is what I use for all of my dinner rolls, burger buns, it's super versatile. I mean look at that thing bounce back. Start by activating your yeast in water, then in a saucepan, combine flour, water and milk. Cook that down until it's a paste and that's your tangzhong. Combine that with your yeast mixture. 2 1/3 cups flour, 1/4 cup sugar, 1 tsp salt, 1/2 cup milk, Yeast mixture, Tangzhong, 1 egg. Mix 5 minutes low. Then shape into rounds. Bake until golden brown.
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