How to cook

1. 1.Combine milk, water, oil and salt in a pot and bring to a boil.
2. 2.Add Japanese Rice Flour and stir over medium heat for 2-3 minutes.
3. 3.Transfer mixture to a stand mixer and beat with the paddle on low speed for 1 minute.
4. 4.Add eggs one at a time, scraping between additions Add Parmesan cheese and mix to incorporate.
5. 5.Portion with a #40 scoop onto parchment paper.
6. 6.Shape round with wet palms if needed. Rest dough for 1 1/2 - 2 hours to allow starch to hydrate.
7. 7.Place rolls in a preheated 450°Foven with steam injected for 3 minutes. Turn off oven and allow rolls to set for 5 minutes.
8. 8.Turn oven back on to 400°F and finish baking until the rolls reach an internal temperature of 195°F. Serve rolls warm.