Instructions

• Make the Tangzhong:In a small saucepan, whisk together ¼ cup flour, ¼ cup water, and ½ cup milk. Cook over medium-low heat, stirring constantly until it thickens into a smooth paste (about 3–5 minutes). Remove from heat immediately and let cool slightly.
• Activate the Yeast:In a separate bowl or mixer bowl, warm 1 cup of milk to 100–110°F. Stir in the active dry yeast and let it sit for 5–10 minutes, until foamy.
• Mix the Dough:Add the tangzhong to the stand mixer bowl with the yeast mixture. Mix in sugar, eggs, and powdered milk until combined.
• Add Dry Ingredients:Add salt, all-purpose flour, and bread flour. Using the dough hook attachment, knead on medium-low speed for about 5 minutes.
• Incorporate Butter:Gradually add in the room temperature butter, one tablespoon at a time, until fully absorbed. Continue kneading for an additional 10 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky.
• First Rise:Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
• Shape the Buns:Punch down the dough to release air. Divide into 15 equal pieces (about 70–75 g each). Roll each piece into a smooth ball and arrange them evenly in a greased 9×13 baking pan.
• Second Rise:Cover and let rise for 30 minutes, or until puffy.
• Egg Wash & Bake:Brush the tops with a whisked egg. Bake at 375°F (190°C) for 15–20 minutes, or until lightly golden on top.
• Garlic Butter Finish:While still warm, mix melted butter, minced garlic, and chopped parsley. Brush generously over the buns and finish with flaky salt.