Perfect Dinner Rolls www.tiktok.com 20 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Make the Tangzhong: In a saucepan, combine ½ cup whole milk, ½ cup water, and ¼ cup bread flour. Cook over medium heat, whisking constantly, until a paste forms. Let it cool. 2. In a large bowl, combine 4 ½ cups bread flour, 2 teaspoons kosher salt, and 2 tablespoons sugar. 3. In a separate bowl, whisk together 1 whole egg, 1 egg yolk, and the yeast mixture. 4. Add the wet ingredients to the dry ingredients in the mixer bowl. Add ¼ cup room temperature unsalted butter. Knead on low speed for 10 minutes until the dough is sticky. 5. Lightly oil a large bowl. Transfer the dough into the bowl and cover with plastic wrap. Let the dough proof until doubled in size (1 to 1 ½ hours). 6. Lightly grease a large baking dish with oil. Punch down the doubled dough and divide it into 18 pieces. Shape each piece into a small ball and arrange them in the prepared baking dish. 7. Cover the baking dish with a clean kitchen towel and let the rolls double proof for 1 hour. 8. Preheat oven to 375°F (190°C). Brush the rolls with egg wash. 9. Bake for about 20 minutes, or until golden brown. 10. While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt. 1. Make the Tangzhong: In a saucepan, combine ½ cup whole milk, ½ cup water, and ¼ cup bread flour. Cook over medium heat, whisking constantly, until a paste forms. Let it cool. 2. In a large bowl, combine 4 ½ cups bread flour, 2 teaspoons kosher salt, and 2 tablespoons sugar. 3. In a separate bowl, whisk together 1 whole egg, 1 egg yolk, and the yeast mixture. 4. Add the wet ingredients to the dry ingredients in the mixer bowl. Add ¼ cup room temperature unsalted butter. Knead on low speed for 10 minutes until the dough is sticky. 5. Lightly oil a large bowl. Transfer the dough into the bowl and cover with plastic wrap. Let the dough proof until doubled in size (1 to 1 ½ hours). 6. Lightly grease a large baking dish with oil. Punch down the doubled dough and divide it into 18 pieces. Shape each piece into a small ball and arrange them in the prepared baking dish. 7. Cover the baking dish with a clean kitchen towel and let the rolls double proof for 1 hour. 8. Preheat oven to 375°F (190°C). Brush the rolls with egg wash. 9. Bake for about 20 minutes, or until golden brown. 10. While still hot, brush the rolls with melted unsalted butter and sprinkle with Maldon salt. Add Direction Ingredients 0.5 cup whole milk 0.5 cup water 0.2 cup bread flour 1 cup warm water 10 grams active dry yeast 2 tablespoons sugar 4.5 cups bread flour 2 teaspoons kosher salt 2 tablespoons sugar 1 whole egg 1 whole egg yolk 0.2 cup unsalted butter 1 tablespoon oil 1 egg wash 1 melted unsalted butter 1 Maldon salt - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment saucepan whisk measuring cups measuring spoons stand mixer with paddle attachment large bowl plastic wrap baking dish pastry brush Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
