This is a rehash of the tongzhen recipe posted earlier in the blog.
3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)
Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.
1/4 c sugar
3/4 c whole milk
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER
1 c candied fruit
Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.
Cover. Let rise until double in size, about 1 hour.
TO MAKE DINNER ROLLS
Traditional rolls: Roll dough into 6 equal-sized balls. Cover loosely. Let rise 30 min. Rolls will smush together.
Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny. I use an egg wash.
Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.
Bake at 350 degrees for about 40 min.