Milk Bread Pull-Apart Rolls

Preparation

1. Step 1

   Make the tangzhong: In a small saucepan, whisk the flour and milk until smooth. Cook over medium-low, whisking or stirring frequently, until the mixture thickens and heats to a temperature of 149 degrees, about 3 minutes. It’s ready when you drag a spoon through the tangzhong and it leaves a clean track on the bottom of the pan. Transfer to a small bowl and let cool to room temperature (makes about ⅓ cup).

2. Step 2

   Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, yeast and salt. When combined, add the warm milk, egg and tangzhong. Mix on low speed until you have a soft dough, about 3 minutes. Switch to the hook attachment, add the butter pieces and mix on low, nudging the butter into the dough with a spatula as needed, until combined, about 3 minutes. Adjust speed to medium-high and continue mixing until the dough pulls from the sides of the bowl but still sticks to the bottom, 6 to 8 minutes. The dough should be soft, smooth and tacky.

3. Step 3

   Lightly grease a large bowl with butter. Shape the dough into a large ball and gently lift and transfer to the greased bowl. Cover and proof in a warm spot until doubled in size, about 1 hour.

4. Step 4

   Grease the bottom and sides of a 9-inch round cake pan with butter. Very lightly flour your work surface. Gently deflate the dough and divide into 8 pieces, about 75 grams each.

5. Step 5

   For a round shape: Roll each piece into a tight ball and place seam side down in the cake pan, leaving about ½ inch between each dough ball. For knots: Roll each piece of dough into an 8- to 10-inch long log. It’s helpful to use little to no flour for this process. Bring the ends of 1 log together, and then twist 3 to 4 times to form a spiral. Tie into a single loose knot, tucking the ends under the knot, forming the seam. Place the knot seam-side down in the cake pan. Repeat with the remaining dough, leaving about ½ inch between knots in the pan. Cover and let rest until the balls or knots have risen, 45 minutes to 1 hour.

6. Step 6

   Heat the oven to 350 degrees with a rack in the center position. Make the egg wash: In a small bowl, beat the egg and milk. Brush the shaped dough with the egg wash. Bake until the top is golden-brown, about 25 minutes. If the top starts to brown too quickly, tent with parchment paper. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.