Super Soft Sourdough Rolls (with Tangzhong)

Makes 16 rolls

prepPrepare levain 12 hours ahead at 77°F / 25°C
74 g / 2.6 oz medium-protein bread flour (levain)	Mix levain, cover, ripen 77°F / 25°C, 12 hr	Mix water, flours, levain, tangzhong, sugar, salt low 1–2 min	Rest dough 10 min	Add butter one pat at a time, mix medium 1–2 min	Bulk ferment, 3 stretch-and-folds, 3.5 hr	Chill uncovered 15 min	Divide into 16 pieces, shape tight balls, proof 2.5 hr	Whisk egg wash, brush rolls, bake 400°F / 220°C 20 min	Rotate, reduce 350°F / 175°C, bake 20 min until 204°F / 95°C	Cool in pan 10 min, turn out, rest 30 min
15 g / 0.5 oz caster sugar (levain)
74 g / 2.6 oz water (levain)
30 g / 1 oz ripe sourdough starter, 100% hydration
41 g / 1.4 oz medium-protein bread flour (tangzhong)	Cook tangzhong, medium-low heat, 5–8 min
166 g / 5.8 oz whole milk (tangzhong)
181 g / 6.4 oz water (dough)
328 g / 11.6 oz medium-protein bread flour (dough)
148 g / 5.2 oz high-protein bread flour (dough)
38 g / 1.3 oz caster sugar (dough)
11 g / 0.4 oz salt
95 g / 3.4 oz butter, unsalted, cut into 1/2″ pats, room temperature
1 egg (egg wash)
splash whole milk (egg wash)

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