Milk Bread (Extra Fluffy and Foolproof!)

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over medium low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in size.

Gently deflate the dough with your hands, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.

Place the rolls into a buttered cake pan with even space in between the rolls. Cover the pan, and let the rolls rest in a warm place for 1 hour or until doubled in size.

Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

For the Garlic Butter, melt the butter in a small saucepan over medium heat until just sizzling. Add the chopped garlic and saute for 1 minute until the garlic is softened. Turn off the heat, then add chopped parsley and mix to combine. Brush immediately over the warm rolls.