total time: 3 hrs 37 min
makes: 8 rolls
Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully soft, tender bread. The roux is mixed into the final dough, producing wonderfully soft, tender bread. This recipe was one of the first ones I tried this summer and will give you foolproof bread every time. Just be prepared to knead--the first time I made it, it took over an hour and my arms were sore the next day!
Taken from: King Arthur Flour