attempted "tangzhong" style dinner rolls and in fact they were quite fluffier than usual!

one roll pictured here, with mushroom-pork stroganoff

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my recipe is small and makes only 6 rolls (for 2)

tangzhong style involves cooking some of the flour over low heat for a few minutes, until it becomes a thick paste, like a bad gravy. the pre-cooked flour absorbs more moisture from the rest of the dough.

- 1/3 cup milk
- 1/3 cup water
- 1/4 cup flour

you can bloom your yeast while this is cooking, if you like making sure your yeast is good.

- 1 tsp dry yeast
- 1/3 cup warm milk

when those are done, combine them with the rest to make a dough:

- 8 oz flour
- 4 tbsp melted butter
- 1 egg
- 1 tsp salt
- 1 tbsp sugar

knead for 10 minutes in a stand mixer, then put it in an oiled bowl and cover for an hour to rise.

then cut them into 6 equal pieces (weigh them) and roll into balls. i like to tug all the wrinkly bits up to the top, pinch them together, then flip it, to make the pinched part the bottom, and the smooth stretchy part the top.

place them into an oiled 5x8 high-walled glass pan, 2x3, and rest for 20 minutes while you preheat the oven to 375 F.

bake for about 30 minutes, until a meat thermometer says the center is 200 F. cool for a few minutes so you don't burn your tongue!

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