Golden Butter Buns; with Tangzhong and Sourdough starter discard

[BrianGSDTexoma]

Finally doing these today. Wish me luck!

 

[BrianGSDTexoma]

Between reading the 2 different recipes and the Tangzhong method I was getting confused. I tried combining in my recipe manager to make sense of it. I not understanding adding the extra water to recipe from the Tangzhong? Seems like a lot of water to have to add or am I missing something? Also you using the milk to make the Tangzhong?

Discard starter: 126g (generous 1/2 cup)
355g, about 3 cups King ArthurUnbleached All-Purpose Flour
2 teaspoons instant yeast
2 tablespoons (23g) potato flour or 1/4 cup (23g) dried potato flakes (instant mashed potatoes)
3 tablespoons (21g) King Arthur Baker's Special Dry Milk or nonfat dry milk
2 tablespoons (25g) granulated sugar
1 1/2 teaspoons (9g) salt
4 tablespoons (57g) butter, softened
89g, about 6 tablespoons water, lukewarm
1/2 cup (113g) milk, lukewarm
2 tablespoons (28g) melted butter
23 g about 3 Tbsp flour from the 355g
198g or about 7/8 cup additional water from making Tangzhong

 

[indaswamp]

Whatever water is in the added starter discard, you need the back that out of the total for the recipe. For the tangzhong, use 3TBSPS, of the flour and the 1/2cup of milk.....

You also need to back out the amount of flour in the starter discard from the total.....

 

[BrianGSDTexoma]

Whatever water is in the added starter discard, you need the back that out of the total for the recipe. For the tangzhong, use 3TBSPS, of the flour and the 1/2cup of milk.....

You also need to back out the amount of flour in the starter discard from the total.....

I was really confused about this:

Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour and the other dough ingredients, increasing the amount of water to 7/8 cup (7 ounces).

I think I figured it out. Just need to add some to the 89 grams water which would now be 135g instead of 89.