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½ c water

3 Tbsp bread flour

¾ c milk, chilled

2⅔ c (14⅔ oz / 416g) bread flour

1 large egg

2 tsp instant or rapid-rise yeast

2 Tbsp sugar

1¼ tsp table salt

2 Tbsp unsalted butter, room-temperature

Vegetable oil spray

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1. Whisk ½ c water and 3 Tbsp bread flour in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, pasty consistency, 40-80 seconds.

2. In bowl of stand mixer, whisk flour paste and milk until smooth. Add remaining bread flour, egg, and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, 1-2 minutes. Let stand for 15 minutes.

3. Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add butter, 1 Tbsp at a time. Continue to mix on medium-low speed until dough is smooth and elastic, about 5 minutes longer.

4. Transfer dough to lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; coat surface of dough lightly with oil spray and cover. Let rise until doubled in volume, about 1 hour.

5. Line rimmed baking sheet with parchment paper. Press dough to expel air, then transfer dough to counter. Pat into 8" square of even thickness.

6. Using bench scraper or chef’s knife, cut dough into 16 equal pieces (4 rows by 4 rows). Working with 1 piece of dough at a time, form dough into smooth, taut balls.

7. Arrange dough balls seam side down on prepared sheet, placing 5 balls down each long side and 6 down center. Cover and let rise until almost doubled in size, 45-60 minutes.

8. When rolls are almost doubled in size, adjust oven rack to middle position and heat oven to 300°F/150°C.

9. Bake until rolls are risen and register 170-175°, 14-16 minutes. Transfer sheet to wire rack and let cool completely, 30-45 minutes.

10. Transfer sheet to freezer and freeze rolls until solid, 30-60 minutes. Transfer rolls to zipperlock bag and freeze for up to 6 weeks.

11. To serve, adjust oven rack to middle position and heat oven to 425°F/220°C. Arrange desired number of frozen rolls on parchment-lined baking sheet and bake until deep golden brown, 8-10 minutes. Transfer rolls to wire rack and let cool for at least 5 minutes before serving.

Tags: AmericasTestKitchen, Americas-Test-Kitchen, Americas Test Kitchen, America's Test Kitchen, baking, bread, dinner, makeahead, make-ahead, make ahead, rolls, vegetarian