Japanese Milk Rolls

Steps

1. Combine all tangzhong ingredients together in a small saucepan over medium heat. Constantly whisk together until it becomes a paste. If you do not constantly whisk, it will stick and burn.
2. Once it is thickened into a paste, remove from heat and let it cool to room temperature.
3. In the bowl of a stand mixer, add the flour, yeast, salt, and sugar. Add in the milk, tangzhong mixture, and a whole egg. Mix on low speed until a loose dough ball comes together.
4. When a ball forms, turn up the speed to medium low. Add the softened butter one tablespoon at a time, waiting until it is fully incorporated before adding the next. This should take 5-7 minutes.
5. Once all the butter is added and nothing is sticking to the sides, dump the dough onto a clean work surface and roll into a tight ball.
6. Place the dough into a large, lightly oiled bowl, and cover with a damp towel. Allow to rise at room temperatue until doubled in size, 1-2 hours.
7. Punch down the dough, and dump onto a lightly floured work surface. Divide into 9 equal pieces, around 75g each.
8. Oil a 9x9 baking dish. Roll each dough piece into small, tight balls, and place into the baking dish in rows of 3.
9. Cover with a damp towel and allow to rise for 1-2 hours.
10. 30 minutes before baking, preheat the oven to 350F.
11. Make the egg wash, and brush on top of the rolls. Bake in the preheated oven for 28-30 minutes.
12. While the rolls are baking, add the minced garlic and butter to a cold, small saucepan and turn on over medium heat.
13. Sweat the garlic for 30 seconds until lightly cooked, and immediately remove from the heat.
14. Once rolls are golden brown, remove from oven and immediately brush with garlic salt and top with a pinch of flakey salt.