• MAKE PREFERMENT 24-48 hours before you want the baked bread.

  Stir together the 100 grams 85F Yeast Water and 100 grams choice of flour. The mixture will be thick enough to nearly hold a chopstick straight up for a couple seconds. Let stand at room temperature (65-75F) until at least doubled in volume with a slightly domed top. A very active water could double in 6-8 hours, but plan on about 12 hours. More or less time depending on temperature and yeast water strength. Once the preferment doubles, use or refrigerate for up to two days. Bring to room temperature before proceeding.

Making Tangzhong

• Combine 166 grams milk and 41 grams flour in a small saucepan. Place over medium heat and whisk constantly until mixture becomes thick and smooth. It will be a dead-ringer for mashed potatoes! Cool in pan or spread on a plate for faster cooling.
  

Making Main Dough

• In bowl of a stand mixer preferably with dough hook, add both flours, sugar, salt, all the preferment and all the cooled tangzhong. Then add water. Mix on low speed until all ingredients are completely combined and moistened, stopping to scrape sides of bowl as needed.
  
• Start on low then increase speed to medium-low (#2 to #4 on KitchenAid) mixing until dough is mostly smooth and starts to hold onto the dough hook in one mass. Let rest 10 minutes before continuing.
  
• On medium-low mixer speed, add the butter one piece at a time, waiting until each piece is nearly mixed in before adding the next. This may take about 5 minutes. Continue mixing 1-2 minutes after the last piece of butter, until the dough is completely smooth and feels soft and silky.
  
• Either leave the dough in the mixing bowl or transfer to another bowl for bulk fermentation. Cover and place in a warm (75-78F) place. If temperature is lower, it will take longer to rise. The Brod&Taylor Folding Proofer is a great place for rising!
  
• Give the dough 3 folds, 30 minutes apart, then let rise until the dough is about double in size and is well-puffed and rounded. At 78F my dough took 4.5hrs to be softly rounded and one small bubble at 12 o'clock as in this photo. Bubbles are a good sign!
  

Cold Proofing, Shaping and Baking

• At this point, there are three options:

  1) same-day shape, 2nd proof, and bake

  2) cold proof overnight, shape, bench rest, and bake the next day

  3) shape, cold proof overnight, next day bench rest and bake
• Same-day Bake: Leave dough in the proofing bowl and refrigerate 15-30 minutes for easier handling. Gently ease dough out of bowl with a flexible bench scraper. Using a large knife or metal bench scraper, cut dough into 16 pieces, each about 70 grams, or 20 pieces about 55g each. Gently roll into balls, using cupped palm of one hand and gently coaxing into a ball with your other hand or a bench scraper. Little bubbles on the dough are a good thing! Place in a parchment lined 10-inch springform pan or 9x13 metal baking dish. Let rise at warm room temperature until soft and puffy, 1-2 hours. Bake as directed below.
  
• Overnight cold-proof unshaped: Cover bowl and place in refrigerator for up to 18 hours. Let dough stand at warm room temperature for 30 minutes then shape as above. Dough will be cold so allow 3-4 hours for shaping and proofing in pans at warm temperature (70-75F). Shape into balls when dough softens enough to handle. Place in a parchment lined 10-inch springform pan or 9x13 metal baking dish. Let rise at warm room temperature until soft and puffy. Bake as directed below.
  
• Overnight cold-proof shaped rolls: Shape as for the Same-day Bake. Cover and refrigerate up to 18 hours. Place into a parchment lined 10-inch springform pan or 9x13 metal baking dish. Let rise at warm room temperature until soft and puffy, 3-4 hours. Bake as directed below.
  
• To Bake: Preheat oven to 400F conventional. Brush tops of dough with egg wash. Sprinkle with sesame, poppy seeds, or coarse salt if desired. Bake 20 minutes; rotate pan 180 degrees for more even baking. Continue baking 10-15 minutes until golden brown and top sounds hollow when tapped.

  Rolls are delicious hot from the oven, room temperature, or lightly reheated before serving.