THE ULTIMATE CINNAMON ROLLS

INGREDIENTS FOR THE TANGZHONG (FLOUR PASTE): 5 tablespoons (71g) water 5 tablespoons (71g) whole milk 3 tablespoons + 1 teaspoon (28g) flour* FOR THE DOUGH: all of the tangzhong (above) 6 tablespoons (85g) unsalted butter, melted 3/4 cup (170g) whole milk, cold or cool room temperature 2 large eggs 4 cups + 2 tablespoons (496g) …

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