Sichuan Honey Garlic Rolls

In a microwave safe container whisk together the water and milk. Heat the liquids in the microwave to 95℉ / 35℃. Remove from the microwave and whisk in the active yeast followed by 1 egg until the mixture is homogeneous.

Fit the mixer with the dough hook attachment and begin mixing on medium-low. Add your yeast mixture, and mix until a rough dough forms. Add in a splash of water if the dough looks too dry. Once the dough comes together, mix for an additional 3 minutes.

With the mixer running, add the softened butter, about 3 tablespoons at a time. Mix until all the butter is incorporated and the dough is very smooth.

Roll the dough on a clean work surface into a ball, place in a bowl, cover with plastic wrap and let rise at room temperature for 1 hour.

Generously grease the bottom and sides of a 12-inch cast iron skillet.

Punch down your dough and divide it into 69 gram pieces, about 15 pieces total. Roll each piece into a ball and place them evenly in the greased skillet. Cover with greased plastic wrap and proof at room temperature for 1 hour.

Preheat oven to 350℉ / 177℃.

In a small bowl whisk together the remaining egg with 1 tsp of water until homogenous. Brush the tops of the rolls with the egg wash.

Bake for 20-25 minutes or until golden brown and the rolls reach 195℉ / 90℃ internal temperature.

Make the Sichuan honey butter while the buns bake.

Remove from the oven and immediately brush them with the Sichuan honey butter and sprinkle with flakey sea salt.

In a small saucepan over medium heat add all ingredients and cook until the butter is melted. Stir to evenly combine. Keep warm while the rolls bake so the butter stays melted.