2-4tablespoonswaterdepending on how dry the dough is
1large egg to be used as an egg wash
Maldon salt for sprinklingor other flaky sea salt
1tablespoonunsalted buttervery soft or melted
Whisk water, milk, and 3 tablespoons bread flour in a small saucepan until smooth. Whisking constantly, heat over medium-high heat until mixture thickens and a soft, dough-like paste or roux forms, about 1-2 minutes. This is known as a tangzhong. Paste will look like mashed potatoes. Using a rubber spatula, scrape mixture into the bowl of an electric mixer.
In a medium bowl, whisk 2 ½ cups bread flour, yeast, sugar, and salt until well blended.
Add the yogurt, egg, and butter to the tangzhong in the electric mixing bowl and, using the dough hook, begin to mix on medium speed.
Slowly add the dry ingredients, followed by 2 tablespoons of the water. If the dough appears dry, add the remaining 2 tablespoons and blend until a dough forms.
Pour mixture onto a work surface, and knead, using as little flour as possible, until a dough that is smooth and only slightly sticky forms.
Spray a large bowl with nonstick cooking spray. Place the dough in the bowl, and flip it over so the greased side is facing up. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm place until it has doubled in volume, about 1 ½ hours.
Spray a 9-inch round cake pan with nonstick cooking spray, and set aside.
Pour dough out onto a clean work surface and gently shape into a large square. Using a bench scraper, cut the dough into 12 equal, square-shaped pieces. Working with one square at a time, use your knuckles to push and flatten the dough slightly. Gather the corners like you would a drawstring purse and then flip so the seam side is down. Shaping your hand like a “c”, cup the dough and roll over the work surface, causing some friction and rolling it in a circular motion until it forms a small, smooth ball. Place ball in greased cake pan.
Repeat step 8 until there are 12 balls in the cake pan – 8 around the perimeter of the pan and 4 in the center, slightly spaced apart. Cover the pan with plastic wrap and allow to rise for approximately 45 minutes to 1 hour.
Preheat oven to 375 degrees Fahrenheit.
Whisk the egg for the egg wash with a fork in a small bowl. Using a pastry brush, brush each roll with some egg. Sprinkle each roll with some Maldon salt.
Bake rolls for 25-30 minutes, or until nice and brown.
Using a pastry brush, lightly coat each roll with some butter. Serve at once.