For the pandan juice

• 8 to 10 fresh pandan leaves (or 1 teaspoon pandan paste if fresh is unavailable)

• 1/3 cup water

For the dough

• 3 cups bread flour, plus more for dusting

• 2 1/4 teaspoons active dry yeast (one packet)

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 cup whole milk, warmed

• 1/4 cup pandan juice (from above)

• 1 large egg

• 3 tablespoons unsalted butter, softened

For the egg wash

• 1 egg beaten with 1 tablespoon milk

1. Make the pandan juice: blend the pandan leaves with the water until smooth. Strain through a fine mesh sieve or cheesecloth, pressing firmly to extract as much liquid as possible. You need 1/4 cup. Set aside and appreciate the color for a moment.

2. In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the warm milk, pandan juice, and egg. Mix until a rough dough forms, then turn out onto a lightly floured surface.

3. Knead for 5 minutes, then add the softened butter a little at a time, kneading it in fully before adding more. Continue for another 8 minutes until the dough is smooth, elastic, and a beautiful pale green. Place in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled.

4. Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball by tucking the edges underneath and rolling it gently against the counter. Arrange in a greased 9 x 13-inch baking dish, just touching. Cover and let rise for another 45 minutes.

5. Preheat your oven to 350°F (175°C). Brush the rolls gently with egg wash. Bake for 22 to 25 minutes until golden on top and fragrant, and they will be very fragrant. Let cool in the pan for 10 minutes before pulling them apart. They are best warm.