Tangzhong Dinner Rolls

255 min · 9 rolls · medium · American

Ingredients

Tangzhong

• 2 tbsp (20 g) bread flour
• 4 tbsp (60 g) whole milk
• 2 tbsp (27 g) water

Bread Dough

• 1/2 cup (120 g) whole milk, warmed to 90-95°F (32-35°C)
• 1 tbsp (9 g) active dry yeast
• 2 1/2 cups (320 g) bread flour, plus extra for dusting
• 3/4 tsp (3 g) fine sea salt
• 1/4 cup (56 g) granulated sugar
• 1 large egg, room temperature
• 3 tbsp (42 g) unsalted butter, softened
• cooking spray, for greasing

Topping

• 1 large egg, room temperature
• 2 tbsp whole milk, for egg wash
• 2 tbsp unsalted butter, melted
• flaky salt, for sprinkling

Method

1. Make the tangzhong
2. Whisk the 2 tbsp flour, 4 tbsp milk and 2 tbsp water in a small saucepan over medium heat, whisking constantly for 1-3 minutes until a very thick paste forms. Transfer to a bowl and cool to room temperature.
3. Make the dough
4. Stir the warm milk and yeast together and let sit 10 minutes until foamy.
5. In a stand mixer fitted with the dough hook, briefly mix the flour, salt and sugar to combine.
6. Add the cooled tangzhong, yeast mixture and 1 egg; mix on low, scraping the sides, until a dough forms.
7. Increase to medium-low and add the butter 1 tbsp at a time, letting each piece fully incorporate before adding the next. Knead 5-7 minutes more until smooth.
8. Turn the dough out onto a clean surface and roll it in circular motions under your palms, keeping contact with the counter, until it forms a taut ball; flour your hands lightly if it is too sticky.
9. Place in a lightly greased bowl, cover with a damp towel and let rise at room temperature until doubled, 1-2 hours.
10. Shape and proof
11. Punch down the dough, turn onto a lightly floured surface and divide into 9 equal pieces (about 75 g each).
12. Roll each piece into a taut ball by cupping it under your palm and moving in circles against the counter. Arrange 3 by 3 in a greased 9x9-inch (22x22 cm) baking dish.
13. Cover with a damp towel and proof until puffed and nearly doubled, 1-2 hours. Near the end, preheat the oven to 350°F (175°C).
14. Bake
15. Whisk the remaining egg with 2 tbsp milk and brush over the rolls.
16. Bake 28-30 minutes until rich golden brown, puffed and cooked through.
17. Immediately brush with melted butter and sprinkle each roll with flaky salt.

Tips

• The dough will be a little sticky after kneading; that is normal, so lightly flour your hands rather than adding lots more flour.
• Make sure the tangzhong is fully cooled before adding it so it doesn't harm the yeast.
• Keep the milk for the yeast at 90-95°F (32-35°C); hotter milk can kill the yeast.
• The amount of melted butter for brushing isn't specified; about 2 tbsp is plenty.