Japanese Milk Bread Rolls
In a bowl, mix bread flour, salt, sugar, and instant yeast together.
Then, add egg and milk into the bowl of dry ingredients. Mix well.
Add butter and start mixing on medium to high speed. Mix for 15-18 minutes until the dough is smooth, elastic and soft.
Shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap and let it proof for 30 minutes until puffy.
Divide the dough into 9 equal portions. Shape each piece into a ball and let them rest in a covered bowl for another 15 minutes.
Place rolls into a greased pan and brush them with egg wash. Bake at 160 °C for 30 - 35 minutes, until it’s golden brown.