Richards Rolls

1c milk (250g)
50g all purpose flour

1/4c warm water 80f/27c (60g)
2t yeast (1 packet 2.25t)
1/2c butter (110g)
1/2c sugar (100g)
1.5t salt (10g)
2 eggs (100g)
600g all purpose flour

Add yeast to water to activate in the stand mixer.

I make the Tangzong in a microwave. Mix flour and milk in a microwaveable cup. Microwave on High for 45 seconds. Stir well. Microwave 15 seconds more. Stir. The roux temperature should be at about 149 F (65C) and a white translucent pudding should have formed. If not, microwave for another 5 seconds and stir well. If necessary, continue microwaving 5 seconds at a time and then stir well, until the white translucent pudding forms. I use a 1000-watt microwave.

Add sugar, butter, and salt to the milk mixture.

Beat eggs and add eggs and milk mixture to the yeast in the stand mixer.

Add flour to make a sticky dough. Add half the flour first then the other half.

Cut dough into 2 pieces 620g each

Roll into a circle and cut into 8 wedges. Dip the long end in melted butter and roll-up. Tuck tip under the roll.

Put on butter greased pan and let rise until doubled in size.

Bake at 350 18min.

Richard was my dad's boss and his wife (Janiel) made these for all of his employees at the annual Christmas party at his house.