Soft Garlic bread v1.1

Yeast

• 1T dry yeast
• 130mL cup warm water

Tangzhong

• 4T 4% milk
• 2T water
• 2T flour

Dough

• 310g flour
• 120g 4% milk
• 50g sugar
• 1t kosher salt
• 2 eggs
• 3T butter
• 1T water

Garlic Butter

• 110g unsalted butter, melted
• 1T garlic, minced
• 1t salt
• 2t parsley, minced

Dough

1. Bloom yeast
2. Combine Tangzhong ingredients and microwave until thick
3. Mix yeast, flour, milk, sugar, salt, 1 egg and tanzhong on low speed until combined
4. Add butter 1T at a time until incorporated
5. Prove until doubled
6. Make 8 smooth rolls
7. Prove in pan until doubled
8. Combine egg and water and brush over rolls
9. Bake for 20-25 minutes until golden brown

Garlic butter

1. Combine butter, garlic, salt and parsely
2. Brush over warm rolls