Tangzhong
- 3 tbsp All-purpose flour
- ½ cup Whole milk
Dough
- 3½ cups All-purpose flour plus extra for kneading
- ¼ cup Granulated sugar divided
- 2¼ tsp Active dry yeast 1 packet
- 1 tsp Salt
- ½ cup Pineapple juice
- ¼ cup Whole milk
- 1 Large egg
- 1 Egg yolk
- 4 tbsp Unsalted butter softened
Egg Wash & Topping
- 1 Egg + 1 tbsp water egg wash
- 1 tbsp Melted butter
Mixing bowls
Saucepan & whisk
9x13 baking dish
Pastry brush
Make the TangzhongIn a small saucepan, whisk together flour and milk until smooth.Place over medium heat and cook, whisking constantly, until it thickens into a paste (like pudding), about 2–3 minutes.Remove from heat and let cool slightly. Proof the YeastIn a small bowl, warm the pineapple juice and milk until about 100–110°F (lukewarm, not hot).Stir in 1 tablespoon of the sugar and sprinkle yeast over the top.Let sit for 5–10 minutes until foamy. Make the DoughIn the bowl of a stand mixer, whisk together flour, remaining sugar, and salt.Add in the tangzhong, foamy yeast mixture, egg, and egg yolk. Mix on low until combined.Add softened butter, one tablespoon at a time, mixing until fully incorporated.Switch to the dough hook and knead on medium speed for 8–10 minutes, until dough is smooth and elastic (slightly tacky but not sticky).If kneading by hand: Knead 12–15 minutes, adding flour only as needed. First RisePlace dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1–1½ hours). Shape the RollsPunch down dough and divide into 12 equal portions. Roll each into a smooth ball.Place rolls in a greased 9x13-inch baking pan, spacing them evenly.Cover and let rise again until puffy and nearly doubled (about 45 minutes–1 hour). BakePreheat oven to 350°F (175°C).Brush rolls with egg wash.Bake for 20–25 minutes, until golden brown and an internal temp of 190°F is reached. Finish & ServeBrush with melted butter while warm for extra shine and flavor.Serve warm. They’re perfect with butter, jam, or as slider buns.
