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Salted Honey Rolls

To die for Salted Honey Rolls! These warm, sweet, fluffy rolls were the perfect treat.
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Ingredients
  

For the tangzhong:

  • 1/3 cup bread flour (40g)
  • 3/4 cup whole milk (180g)
  • 1/4 cup honey (85g)

For the dough:

  • 1 cup cold whole milk (240g)
  • 1 cold, large egg
  • 4 3/4 cups bread flour (570g)
  • 2 tsp active dry yeast or instant yeast (9g)
  • 1 1/2 tsp kosher salt
  • 8 tbsp unsalted butter, softened (113g)

For the egg wash:

  • 1 large egg
  • 1 tbsp water

For the honey butter:

  • 3 tbsp unsalted butter
  • 2 tbsp honey
  • Flaky salt for garnish

Instructions
 

  • Make the tangzhong by mixing flour, milk, and honey in a saucepan over medium-low heat.
  • Stir constantly until thickened (about 2-3 minutes). Transfer to a stand mixer bowl.
  • Add cold milk, egg, flour, yeast, salt, and softened butter to the tangzhong.
  • Knead with a dough hook for 10 minutes until the dough is smooth and pulls away from the sides.
  • Shape the dough into a ball, cover with plastic wrap, and let rise for 1 1/2 hours until doubled in size.
    *For overnight rise: refrigerate up to 24 hours after kneading, then proceed with the recipe.
  • Grease a 9×13-inch pan and line with parchment paper.
  • Divide the dough into 15 pieces (about 82g each).
  • Shape each into a ball by folding the edges up and over, then rolling into smooth rounds. Place in the prepared pan.
  • Cover the pan and let rise for 45 minutes to 1 hour until the rolls are touching.
  • Preheat oven to 350°F. Brush the rolls with an egg wash (egg whisked with water).
  • Bake for 30 minutes until golden brown and the internal temperature is 190°F.
  • Melt butter and honey together. Brush over the rolls and sprinkle with flaky salt. Serve warm.