Stella Parks' Wonder Bread (BraveTart)
Roux:
1 1/2oz flour [43g]
6oz milk [170g]
Cook over medium heat to mashed potato-like paste. Cool to 120°F.
Dough
15oz flour [420g]
2oz sugar [57g]
1 1/2oz malted milk powder [43g]
2tsp instant yeast
1 1/2tsp kosher salt
6oz whole milk [170g]
1 1/2oz coconut oil, solid but creamy (about 70°F) [43g]
Mix with roux in mixer. Knead to bubble gum stage.
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