The softest, fluffiest rolls, thanks to the tangzhong technique: a roux made with flour and water, cooled and added to the dough to help give the bread a higher moisture content.

Prep time: 50 minutes, plus proving and freezing | Cooking time: 20 minutes 

MAKES

Nine

INGREDIENTS

For the tangzhong paste

• 25g strong white bread flour, plus extra for dusting
• 100ml water

For the dough

• 125ml whole milk, plus extra for brushing
• 30g unsalted butter
• Oil, for oiling
• 10g caster or granulated sugar
• 1 tsp salt
• 1 large egg
• 350g strong white bread flour
• 7g fast-action dried yeast

To decorate

• 1 egg, lightly beaten
• Brown food dye
• Small amount of vodka or alcohol-based extract
• Black edible pen

METHOD

1.  To make the tangzhong paste, use a balloon whisk to mix the flour and water in a pan until smooth.
2. Place over a low-medium heat and stir constantly with a spatula until thickened to a pudding-like consistency. The paste should reach 65C before you take it off the heat. Transfer to a small bowl and cover with cling film (touching the surface of the tangzhong). Chill in the freezer for 10 minutes.
3.  Meanwhile, for the dough, warm the milk in the microwave. It should be warm but not hot. Melt the butter, too. Lightly oil a large bowl and grease a 20cm square baking tin.
4.  Place the milk and butter in a large bowl and add the sugar, salt, the chilled tangzhong and the egg. Whisk together. 
5. Add the flour and yeast to the mixture. If using a stand mixer, just knead for 10 minutes with the dough hook attachment.
6.  If working by hand, use a wooden spoon to combine everything into a shaggy ball of dough, then turn on to a floured surface. Knead for about 10 to 15 minutes. The dough will be sticky, but avoid adding too much flour – it will gradually become less sticky as you knead it. If it sticks to the surface, use a dough scraper to scrape it off. Knead until the dough is smooth (still a little tacky).
7.  Place the dough in the oiled bowl and cover with cling film. Leave in a warm place until doubled in size – about one hour, depending on the temperature of your kitchen.
8. When the dough has doubled in size, turn it out on to a lightly floured surface and knock back.
9.  Form into nine balls, weighing 65g each. Shape them by tucking the dough under to create a smooth surface. With the leftover dough, shape small balls into ears and paws. Brush on a little milk to help them stick. Shape a tail for one of the buns – this will look like the cat has turned around. Work fast to avoid the dough forming a skin.
10.  Place the dough balls in the square tin. Cover with lightly oiled cling film and leave in a warm place until roughly doubled in size. About 15 minutes before the end of the proving time, preheat the oven to 180C/160C fan/Gas 4.
11.  Brush the beaten egg on top of the buns just before baking. Bake for 20 minutes until lightly golden brown. Cover the buns with foil after five to 10 minutes, to prevent them browning too much.
12.  Transfer to a rack and leave to cool completely.
13.  Paint patches on the cold buns using a little food dye mixed with a little vodka. When dry, use edible pen to add facial features and claws.

Recipe from Baking with Kim-Joy (Quadrille, £18). Order your copy from books.telegraph.co.uk.