Prepare the Tangzhong: In a small saucepan, whisk together the High-Protein Bread Flour and Whole Milk. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and let cool completely.
In the bowl of a stand mixer, combine the Warm Whole Milk, Instant Dry Yeast, and 1 tablespoon of Granulated Sugar. Let stand for 5-10 minutes until foamy.
Add the remaining Granulated Sugar, Fine Sea Salt, and cooled Tangzhong to the yeast mixture. Mix well.
With the dough hook attachment, gradually add the High-Protein Bread Flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough for 10-12 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 90-120 minutes, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a small ball and place them in a greased 9x13 inch baking dish.
Cover the rolls and let rise for another 45 minutes.
While the rolls are rising, prepare the Brown Butter Honey Glaze: In a small saucepan, melt the European-Style Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and whisk in the Honey and Vanilla Bean Paste. Sprinkle with Fleur de Sel.
Bake the rolls in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
Immediately brush the warm rolls generously with the Brown Butter Honey Glaze. Serve warm.
Ingredients
12
1/4 cup30 gHigh-Protein Bread Flour
1/2 cup120 mLWhole Milk
1 cup240 mLWarm Whole Milk
2 1/4 tsp7 gInstant Dry Yeast
1/4 cup50 gGranulated Sugar
1 1/2 tsp7.5 mLFine Sea Salt
1/4 cup57 gEuropean-Style Butter-melted and cooled
3 - 3 1/2 cups360 - 420 gHigh-Protein Bread Flour
All of theN/ATangzhong
1/2 cup113 gEuropean-Style Butter
3 tbsp45 mLHoney
1/4 tsp1.25 mLVanilla Bean Paste
PinchN/AFleur de Sel
Equipment
Small Saucepan
Stand Mixer with Dough Hook
Large Bowl
Measuring Cups and Spoons
9x13 inch Baking Dish
Oven
Instructions
Prepare the Tangzhong: In a small saucepan, whisk together the High-Protein Bread Flour and Whole Milk. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and let cool completely.
In the bowl of a stand mixer, combine the Warm Whole Milk, Instant Dry Yeast, and 1 tablespoon of Granulated Sugar. Let stand for 5-10 minutes until foamy.
Add the remaining Granulated Sugar, Fine Sea Salt, and cooled Tangzhong to the yeast mixture. Mix well.
With the dough hook attachment, gradually add the High-Protein Bread Flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough for 10-12 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 90-120 minutes, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a small ball and place them in a greased 9x13 inch baking dish.
Cover the rolls and let rise for another 45 minutes.
While the rolls are rising, prepare the Brown Butter Honey Glaze: In a small saucepan, melt the European-Style Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and whisk in the Honey and Vanilla Bean Paste. Sprinkle with Fleur de Sel.
Bake the rolls in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
Immediately brush the warm rolls generously with the Brown Butter Honey Glaze. Serve warm.
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