Hokkaido-Style Matcha Glazed Milk Bread Buns

• 1395 g bread flour, divided (45g for starter, 350g for dough)
• 2230 g whole milk, divided (110g for starter, 120g for dough warmed to 105°F)
• 3110 g water
• 42 1/4 tsp instant yeast
• 550 g granulated sugar
• 61 tsp fine sea salt
• 71 large egg, room temperature
• 855 g unsalted butter, softened to 65°F and cut into pieces
• 91 cup powdered sugar
• 101 1/2 tsp culinary matcha powder, sifted
• 112 tbsp whole milk, for glaze

1. 1

   Make the tangzhong starter by whisking 45g bread flour, 110g milk, and 110g water in a small saucepan over medium heat until it thickens into a glossy paste resembling pudding, about 3 minutes. Scrape it into a small bowl and cool to lukewarm so it doesn't kill your yeast later.

2. 2

   In the bowl of a stand mixer, combine the remaining 350g bread flour, instant yeast, sugar, and salt. Add the warmed 120g milk, room temperature egg, and the lukewarm tangzhong paste.

3. 3

   Knead with the dough hook on low speed for 5 minutes until a shaggy dough comes together. Add the softened butter piece by piece with the mixer running; do not use melted butter here or your dough will turn greasy and slack instead of supple.

4. 4

   Increase speed to medium-low and knead for 10 to 12 minutes until smooth, glossy, and stretchy enough to pass the windowpane test without tearing. Form into a smooth ball, place in a lightly greased bowl, cover, and let rise at room temperature until doubled in bulk, about 60 to 75 minutes.

5. 5

   Punch down the dough and divide evenly into 9 equal pieces, about 98g each. Roll each portion against a clean, unfloured counter into a taut, seamless round ball, then arrange them evenly spaced in a greased 9-inch square metal baking pan.

6. 6

   Cover the pan loosely with plastic wrap and let rise until puffy and touching one another, roughly 45 minutes. Meanwhile, preheat your oven to 350°F.

7. 7

   Bake for 22 to 24 minutes until the tops are golden brown and an instant-read thermometer inserted into the center reads 190°F. If the tops brown deeply before the 20-minute mark, tent loosely with foil; overbaking dries out the milk bread crumb.

8. 8

   Transfer the pan to a wire rack and cool completely to room temperature before glazing, or the icing will melt right off into a sticky puddle.

9. 9

   Whisk the powdered sugar, sifted matcha powder, and 2 tablespoons of milk in a shallow bowl until a thick, smooth, pale green glaze forms. Drizzle generously over the tops of the cooled buns and let set for 15 minutes before pulling apart.

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