Sri Lankan Banis - Super soft sweet bread rolls

For the Tanzhong

1. In a saucepan combine half the milk and 3 tbsp of Flour and whisk until there are no clumps.
2. Heat gently on the stove until the mix thickens to a runny paste.
3. Set aside to cool.

For the Dough

1. Mix the rest of the milk, half of the sugar and yeast in a bowl and leave for about 15 minutes until bubbles (froth) start to appear.
2. In a mixing bowl, mix the flour, rest of the sugar, salt, egg, egg yolk and softened butter.
3. With the dough hook turned to low, add the tanzhong and the milk/yeast mix in to the flour and mix until the dough comes together. Add a few teaspoons of milk if the dough looks too dry, or some flour if the mix seems too wet.
4. Knead for 10-15 more minutes on low (remember to scrape the sides and bottom of the bowl from time to time). The dough should stick to the dough hook and the bottom of the bowl when kneading. The dough should be very soft and smooth, and a little shiny when you are done kneading. It is a little sticky, and when touched by your hand just slightly sticks to your fingers but comes off cleanly.
5. Add the raisins in the last 5 minutes of kneading.
6. Cover the bowl with plastic wrap and leave in a warm place to double in size for at least 1 hour.
7. Punch the risen dough down and turn it out on to a lightly floured surface.
8. Divide the dough into 8 portions and form balls and place them on a baking tray with parchment paper. Leave plenty of room between the dough to make sure they do not stick together.
9. Cover loosely and let it rise for about 45 minutes to an hour.
10. Preheat oven to 325°F/165°C. Bake in pre-heated oven for 15 minutes until buns are golden brown on top.
11. Best eaten warm - butter optional.