Milk Buns with Homemade Herb Butter

Make the herb butter: In the bowl of a stand mixer fitted with the whisk attachment, add the Heavy Cream (1 cup). Whip on medium speed until the fat solids separate from the milk. Pour the mixture over a cheesecloth lined sieve and squeeze out as much liquid as possible.

In a medium mixing bowl, season the butter with Kosher Salt (to taste) and mix in the Fresh Rosemary (to taste) and Fresh Parsley (to taste). Set aside until ready to use.

Make the milk buns: In a small saucepan over medium heat, combine the Water (3 Tbsp), Whole Milk (3 Tbsp) and Bread Flour (2 Tbsp). Cook, stirring constantly until the mixture resembles a thick paste, about 5 minutes. Remove from the heat and set aside to cool completely.

In the bowl of a stand mixer fitted with the hook attachment, add the Bread Flour (2 1/2 cups), Whole Milk (1/2 cup), Granulated Sugar (4 Tbsp), Butter (1/3 cup), Non-Fat Dry Milk Powder (2 Tbsp), Instant Dry Yeast (1 Tbsp), Kosher Salt (1 tsp), Egg (1) and cooled starter. Mix on low speed until the mixture resembles a shaggy dough. Turn the mixer on medium speed and continue mixing until the dough begins to pull away from the bowl and climb up the hook, about 10 minutes.

Remove the bowl from the mixer and cover with a kitchen towel or plastic wrap. Set aside in a warm place until doubled in size, about 1 hour.

Divide the dough into 8 equal pieces and place in a lightly greased 9-inch (22-cm) cake pan. Cover the pan with a kitchen towel or plastic wrap and return to a warm place until doubled in size, about 30 minutes.

Preheat your oven to 350°F (175℃). Whisk the remaining Egg (1) in a small bowl.

Brush the proofed rolls with the beaten egg and bake until the tops are golden brown, about 25 minutes.

Remove the rolls and allow to cool about 10 minutes before enjoying with the herbed butter.