Homemade Dinner Rolls

Combine 1/4 cup flour and a splash of milk in a small saucepan and whisk until smooth; cook over low heat until the mixture thickens to a pudding-like consistency, then set aside to cool (this is the tangzhong).

In a large mixing bowl, whisk together the remaining flour, 1/4 cup sugar, salt, milk powder, and instant yeast.

Add the cooled tangzhong, warm milk, one whole egg, one egg yolk, and the butter (add the butter gradually, a little at a time, until fully incorporated).

Mix with a dough hook or by hand for about 10 minutes until the dough is soft, smooth, and slightly sticky.

Grease the bowl, place the dough inside, cover, and let it rise in a warm spot for about 1 hour (or use a microwave with a cup of hot water nearby to create a warm environment).

Punch down the risen dough, divide it into 12 equal pieces (about 86 g each), and shape each piece into a smooth ball, tucking the seam underneath.

Arrange the rolls in a greased pan, cover, and let them rest for a second rise (about 30 minutes).

Preheat the oven to 375°F (375°F) and bake the rolls for 15–20 minutes, until golden brown.

While the rolls are still hot, brush them generously with honey butter.