Cup of Yum
1. *** In this recipe you can use either a dough conditioner or a tangzhong. Both assist in creating a lighter dough that helps retain moisture for a fluffier roll.

Yeast Mixture

Cup of Yum
1. Combine water, sugar and yeast in a bowl. Stir and set aside to bloom.

Tangzhong Mixture OR use Dough Conditioner

1. In a saucepan over medium heat, whisk together the milk, water, and flour. Once it starts to thicken, remove from heat and continue to whisk until a thick paste forms. Pour the mixture into a small bowl and set it aside to cool slightly.

Dough

1. In the bowl of a stand mixer with a dough hook attachment add flour, egg, milk, sugar, salt, yeast mixture and the tangzhong mixture OR dough conditioner. Mix on low speed for about 5 minutes and dough comes together. If the dough is too wet, add flour (1 tablespoon at a time). If it is too dry, add a little milk.
2. With the mixer still on low, add a tablespoon of butter at a time until fully incorporated.
3. Form the dough into a ball and place in a greased bowl (I use same mixing bowl). Cover with plastic wrap and place in a warm location for 1 hour to rise (or until doubled). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
4. Punch the dough down, turn out onto clean, floured surface and shape into a loose round shape. Use a knife or pastry cutter and divide the dough into 8 equal-sized pieces (about 3 ounces each), like a pizza.
5. Working one at a time, roll the ball under your palm in a circular motion on the floured surface. Use the cupped sides of your hands to keep the dough centered in your palm and form a smooth dough ball. Add the rolls to the prepared pan, with a little space apart.
6. Cover with plastic wrap and place in a warm location for 30 minutes to rise and double in size. Preheat oven to 350°F.
7. In a small bowl, add remaining egg and water and whisk vigorously until combined. Use a pastry brush to brush the tops of the rolls with the egg wash. Sprinkle tops with optional Furikake seasoning.
8. Bake for 20 minutes, or until the tops are golden brown. (The internal temperature of the baked rolls should be 190°F). Brush the tops with the sesame oil if desired (optional).