Garlic Herb Dinner Rolls

First, make the tangzhong. In a small saucepan, whisk together 1/4 cup water, 1/4 cup milk, and 2 tablespoons of bread flour. Cook over medium heat, stirring constantly, until it thickens into a paste. Remove from heat and set aside to cool.

In the bowl of a stand mixer, combine 2 1/2 cups of bread flour, yeast, sugar, and 1 teaspoon of salt.

To the dry ingredients, add 1 egg, the cooled tangzhong, and 1/2 cup of warm milk.

Using the dough hook attachment, knead on low speed until combined, then increase the speed and knead for 5-7 minutes until the dough is smooth and elastic.

Form the dough into a ball, place it in a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

While the dough rises, preheat your oven to 400°F (200°C). Cut the top off a head of garlic, place it on a piece of aluminum foil, drizzle with olive oil, and sprinkle with salt. Wrap tightly in the foil and roast for 45 minutes.

Finely chop the fresh thyme, rosemary, and parsley.

Once the garlic is roasted and cool enough to handle, squeeze the soft cloves into a mixing bowl. Add the softened butter, chopped herbs, and a pinch of salt. Mix until well combined.

After the dough has risen, punch it down and divide it into 9 equal pieces. Roll each piece into a smooth ball.

Arrange the dough balls in a greased 9-inch pie dish or round baking pan. Cover and let them rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Brush the tops of the risen rolls with a beaten egg for an egg wash.

Bake for 15-20 minutes, or until the rolls are golden brown and cooked through.

As soon as the rolls come out of the oven, brush them generously with the prepared garlic herb butter and sprinkle with flaky sea salt. Serve warm.