Milk Bread with Tangzhong Method (a simplified brioche)
How to Make the Fluffiest Dinner Rolls

Makes 11 buns
Based on the recipe on King Arthur Site:
https://www.kingarthurflour.com/recip...

Tangzhong Roux
43 g water (any temperature)
43 g whole milk (any temperature)
14 g King Arthur Unbleached AllPurpose Flour

The Dough
310 g King Arthur Unbleached AllPurpose Flour
50 g granulated sugar
2 tsp Diamond Crystal Kosher Salt or 1 tsp Table Salt (5.4 g)
1 Tbsp (7.1 g) instant yeast
113 g whole milk, cold
1 large egg, cold (50 g without shell)
57 g unsalted butter, barely melted (lukewarm)

Basic Info on Working with Yeast Doughs:
================================

How to Measure Ingredients Correctly:
   • How to Measure Ingredients for Baking  

Salt:
Don't use Morton's Kosher salt for baking. It doesn't dissolve well. Either use the salt brands specified in the recipe or weigh your salt using a small tea scale.

SAF Instant Yeast:
You can buy it at most Whole Foods and on Amazon (http://amzn.to/2ihy3Dm) Other yeasts would require a different procedure and different amount, so don't substitute! After opening, keep instant yeast in the fridge (not freezer!) in a zip lock bag and it will last you for years. Move a small amount into an airtight container (that's what you will scoop from when baking) and keep it in the fridge. This way, in case you contaminated it by accident, you won't ruin the whole bag of yeast. Only use clean and dry utensils for handling yeast.

Pausing the rising process:
If moved to the fridge, the dough rise will slow down and eventually stop. This makes it possible to make the dough conform to your schedule. For example, if you wanted to do the rise overnight, let the dough sit at room temperature for about 45 minutes, and then move it to the fridge. If you are working with cold dough, expect the next rise to take longer. Slowing down the first rise is a very safe thing to do. Slowing down the proof (the rise in the finished bun shape) is possible, but will require some experimentation since over or underrising at that stage could lead to either collapse or not enough rise during the baking process.

Equipment:
Thermaworks thermometers: https://kit.co/helenrennie/thermometers
Cooking Scale: http://amzn.to/2igHHWV

Ideas for optional dough additions:
==========================
Onion and Poppy Seed rolls:
Melt 2 Tbsp butter on medium heat in a small stainless steel skillet. Add 1 large diced yellow onion and a pinch of salt. Cook stirring occasionally until golden, about 15 min. Take off heat and cool to room temperature. Stir in 2 tsp poppy seeds.

Raisin buns:
Soak 1/2 cup (65g) of raisins in hot water for 30 minutes. Drain and dry on paper towels.

Storage:
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After complete cooling, the buns can be stored in an air tight container. They are best when just made, but you can get close to the freshly baked state by wrapping day old buns in foil and warming them up in 350F oven.

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