Instructions:

1. Make the Tangzhong: In a small pot, combine water, milk and flour. Cook in low heat until informs a paste. Remote the paste from the heat and transfer in a small bowl to cool slightly.
2. Make the Dough: Combine all the dough ingredients in the mixing bowl and add the tangzhong. Using the dough hook attachment, knead for 8 to 10 minutes until it becomes stretchy and smooth. The dough will look wet, sticky and tacky and that’s fine. You will see that the strands of gluten are stretching and pull-ing away from the sides of the mixing bowl.
3. Transfer the dough in a lightly greased bowl and lightly shape into a ball by tuck-ing in the sides of the dough to the bot-tom. Grease the surface of the dough, lay in the center of the bowl and cover tight-ly. Let the dough rise for 1 hour to 1 hour 30 minutes until double in bulk.
4. Shape and Proof: Deflate the dough gently and flatten into a rectangle. Roll the dough tightly into a log and gently press the seam to seal.
5. Making the Rolls: Divide the dough into 15 rolls and arrange them in a greased 12” x 8” baking pan a few inches apart. Proof the rolls for 40 – 50 minutes. When ready to bake, brush with egg wash. Sprinkle with grated cheese of your choice and a little salt and pepper.
6. Halfway through proofing the rolls pre-heat the oven to 350’F. Throw in a few ice cubes at the bottom of the oven to create steam and put the baking pan in. Bake for 25-30 minutes until light golden. The internal temperature of the bread should be 190’F. Cool the rolls for 10 minutes before un-molding or serving.
7. Alternatively: divide the dough into 18 pieces and roll tightly into a ball. Arrange them in a 9” x 13” baking pan. Proof the rolls for 40 – 50 minutes. Brush with egg wash. Sprinkle with grated hard cheese of your choice (optional). Bake as di-rected.