Japanese Milk Bread From Starter/discard

Make the tangzhong: Combine the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until it forms a thick paste. Remove from heat, scrape together and let cool.

Combine the tangzhong, starter, sugar, salt, yeast, and milk. Incorporate the 2 cups of flour and knead on medium speed for five minutes.

Incorporate more flour, a tiny amount at a time, and continue to knead, until a ball forms that pulls away from the sides. It will still be stuck to the bottom.

Turn out onto a lightly floured board. Shape into a nice ball and move to a lightly oiled container.

Cover and let rise until doubled, up to 4 hours, or put it in the fridge overnight.

Pull the dough out and let it sit at room temperature until it has warmed and appears doubled if you refrigerated it.

Turn out onto a lightly floured board. Divide into 3-6 equally sized pieces.

Gently flatten each piece, then roll up. Lightly oil each piece.

Lightly oil your pan and line the rolls up inside.

Cover and let rise to the top of the pan, about 2-3 hours.

Preheat the oven to 350°F.

Brush the bread with milk and bake for 30-35 minutes, until golden brown on top.

Transfer to a cooling rack to cool completely before pulling apart.

With dry yeast: Replace the starter with 1 cup of flour, 1 cup of water, and 1 T. of dry yeast. Let sit 15 minutes, then continue with the recipe as written.

Rolls:
Makes 10-11 rolls.

When you divide the dough, make 3 oz. balls. Flatten and roll each as above, then pull the sides into the center and make a tight ball.
Lightly oil each and line them up seam side down in a round, oiled cake pan.

Let rise to the top of the pan, about 2-3 hours.

Preheat the oven to 350°F.

Brush the bread with milk and bake for 30-35 minutes, until golden brown on top.