Recently I've started to bake bread again, something I haven't done in a good while. This is a recipe that has worked for me, but may need to be tweaked as everyone's oven and cooking environment is slightly different. These bread rolls turn out quite soft and can last a day or two before needing refrigeration. (It usually gets finished before going into the fridge anyway)
This recipe is requires the use of "Tang Zhong" which is a water roux which needs to be prepared a little beforehand. This Tang Zhong allows the bread to be softer, fluffier and keeps the bread soft for longer.
To prepare the Tang Zhong, mix the flour with water or milk and put it on low heat until it is 65 degrees C, mixing continuously. If like me, you don't have a thermometer just wait until lines start appearing in the mixture as you mix. Rest the Tangtzong mixture in the fridge if made the night before, or let it cool to room temperature if making it on the day.
Now when it is time to make the dough, place all the ingredients including the tang zhong mixture into a mixing bowl.