ADVERTISEMENT
ADVERTISEMENT
Instructions:
1. Prepare the Tangzhong:
- In a small saucepan, whisk together the bread flour and milk until smooth.
- Place over medium-low heat and cook, stirring constantly, until the mixture thickens into a paste-like consistency (no loose liquid should remain).
- Remove from heat and transfer to a heatproof bowl. Cover and let cool completely (or until just warm to the touch).
2. Make the Dough:
- In a small bowl, mix the warm milk and yeast. Let sit for 5 minutes until frothy.
- In a large mixing bowl (or stand mixer with a dough hook), combine the tangzhong, yeast mixture, flour, sugar, and salt. Mix until a shaggy dough forms.
- Add the softened butter in small pieces, mixing well after each addition. Knead for 8–10 minutes until smooth, elastic, and slightly tacky.
3. First Rise:
- Shape the dough into a ball, place in a greased bowl, and cover with a damp towel or plastic wrap.
- Let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape the Rolls:
- Gently punch down the dough and divide into equal portions (about 8–12 rolls, depending on size).
- Roll each piece into a smooth ball and place on a parchment-lined baking tray, spaced slightly apart.
5. Second Rise:
- Cover the rolls and let rise for 45–60 minutes, until puffy.
- Preheat the oven to 350°F (175°C).
6. Bake:
- Brush the rolls with beaten egg wash (if using) and sprinkle with a pinch of salt (optional).
- Bake for 18–22 minutes, or until golden brown.
- Let cool slightly before serving. Enjoy warm or at room temperature!
