InstructionsReset

1. In a small saucepan, add all-purpose flour and whisk in whole milk and water. Whisk until smooth and put over medium heat, stirring occasionally, until thickens. Place to the side.
2. In a container, combine the whole milk and water. Heat until 95F, and mix in granulated sugar and instant yeast. Let it sit until frothy.
3. In the bowl of a stand mixer, add in bread flour and fine sea salt. Toss and turn the mixer at medium-low speed.
4. Add in the frothy milk/yeast mixture, the tangzhong, egg yolk, and a whole egg. Let mix for 2-3 minutes.
5. Once a smooth dough has formed, add in softened unsalted butter 1 tablespoon at a time. Mix until incorporated and the dough is smooth.
6. Remove the dough onto a work surface and roll into a tight ball. Add to a large greased bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
7. Punch the dough down to degas, and place on an unfloured surface.
8. Divide into 100 g pieces and roll into a tight ball. Place spaced evenly apart on a baking sheet lined with parchment paper. Cover with a damp towel.
9. Let proof at room temperature for 15 minutes.
10. Roll dough into 6-inch logs. Place in a line on a parchment-lined baking sheet. Cover with an inverted baking sheet and proof for 30 minutes.
11. Brush buns with a beaten egg.
12. Bake at 375F for 15-18 minutes or golden brown.
13. Remove and immediately brush with melted butter and optionally flaky salt.