To make the dinner rolls:

• First, make the Tangzhong. Combine 60 gm (1/4 cup) whole milk, 2 tablespoons water, and 16 gm (2 tablespoons) bread flour in a small saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens, an instant read thermometer registers 149°F, and the whisk leaves a line at the bottom of the pan, about 3 to 5 minutes. Pour the mixture into a small heatproof bowl and set aside to cool to room temperature.
• Next, begin making your bread dough. Combine 12 gm (1 tablespoon) sugar, yeast, and 120 gm (1/2 cup) warm milk in a small bowl. Set aside until the yeast is activated the mixture is foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the Tangzhong, foamy yeast mixture, remaining 38 gm (3 tablespoons) sugar, bread flour, egg, melted butter and kosher salt, and mix on low speed until a rough dough forms, about 2 minutes. Increase the mixer to medium-low speed and continue to knead until a soft, elastic dough forms, about 6 to 9 The dough will be tacky but pulling away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface and knead a few times by hand, forming the dough into a smooth ball. Place the dough in a large, lightly greased bowl and turn to coat. Cover with plastic wrap and allow to proof in a warm, draft-free place until doubled in size, about 60 to 90 minutes.
• Punch down the dough to remove excess air, and leave to rest for 5 minutes. In the meantime, lightly grease a 9×13″ baking pan and set aside.
• Divide the dough into 12 equal pieces (NOTE: I prefer to do this by weight). To shape into rolls, take each piece of dough and flatten into a disc. Then, gather the edges of the disc into the center and pinch to seal, forming a ball. To smooth the surface of the dough, use your index finger and thumb to form a small “c,” and use the other hand to push the dough through. Do this once or twice, until you have a smooth, round ball. Repeat with the remaining pieces of dough.
• Arrange the rolls in the prepared pan, spacing them out evenly so they have a little room to grow. Lightly cover with plastic wrap and allow to proof in a warm, draft-free place until puffy, 45 to 60 minutes. In the meantime, preheat the oven to 350°F.
• In a small bowl, lightly beat 1 egg plus 1 tablespoon of water to make the egg wash. Lightly brush the tops of the rolls with the egg wash. Bake for 24 to 30 minutes, until golden brown and an instant read thermometer reads 190-200°F when inserted into one of the rolls. If serving immediately, brush the warm rolls with garlic butter and top with additional kosher or flakey salt to taste (*see notes below if you’re not serving immediately).

To make the garlic butter:

• Combine the butter and garlic in a small saucepan and set over medium heat. Stir frequently until the butter is melted and the garlic is fragrant, about 3 minutes. Add kosher or flakey salt to taste.