fluffy milk bread rolls - Mallory Oniki

Add the milk, water, and flour to a small saucepan and whisk until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a paste. This should take about 5 minutes. The mixture should look similar to a thick pudding or roux. Once it's thickened, remove it from the heat and transfer it to the bowl of your stand mixer.
Let the tangzhong cool to room temperature before adding the remaining dough ingredients.

Once the tangzhong has cooled, add all of the remaining dough ingredients to the bowl: flour, milk powder, sugar, salt, instant yeast, milk, eggs, and melted butter.
Using the dough hook attachment, mix on low speed until a dough starts to form, about 2 minutes. Increase the mixer speed to medium and knead for 10–12 minutes.
The dough should be very soft, but it shouldn't be overly sticky. It should be able to pass the windowpane test: To do the windowpane test, pull off a small piece of dough and gently stretch it between your fingers. You should be able to stretch it thin enough to see light through it without the dough tearing. If the dough breaks before it stretches thin, it needs more kneading. Continue mixing for a few more minutes and test again.

Once the dough has been kneaded, shape it into a ball and place it back into the mixing bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size. This usually takes about 1–1.5 hours.

Lightly grease a 9x13-inch baking dish. Transfer the risen dough to a clean work surface. If the dough feels a little sticky, you can lightly flour your work surface.
Use a kitchen scale to divide the dough into 12 approximately 90-gram portions. This will give you evenly sized rolls that bake at the same rate. If you don't have a kitchen scale, just divide the dough into as evenly sized portions as you can.
To shape each roll: Take one piece of dough and gently shape it into a ball. Pull the edges of the dough toward the center and pinch them together underneath to seal. Turn the dough ball seam-side down. Place your hand over the dough and gently move it in small circles against the countertop until you have a smooth, round ball. Repeat with the remaining dough. Place the dough balls into the prepared baking dish, spacing them evenly apart.

Cover the baking dish and let the shaped rolls rise until they're puffy, about 40–55 minutes.
The rolls should look noticeably larger and feel light and airy. They will expand and begin to touch as they rise. While the rolls are finishing their second rise, preheat your oven to 350°F.

Transfer the rolls to the preheated oven and bake at 350°F for 25–32 minutes, or until the tops are golden brown. The internal temperature of the rolls should reach approximately 190°F.
If the tops are browning too quickly before the centers are finished baking, loosely cover the baking dish with aluminum foil for the remainder of the baking time.
Let the rolls cool for at least 5 minutes before serving.