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Dinner Rolls

Fluffiest milk buns
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Prep Time:3 hours
Cook Time:30 minutes
Course: Appetizer, Bread
Cuisine: American
Keyword: Bread, Dinner Rolls, Milk Buns
Servings: 15 rolls

Ingredients

Tangzhong:

  • 150ml water
  • 30g bread flour

Dough:

  • 590g bread flour
  • 100g sugar
  • 1/2 tbsp salt
  • 9g instant dried yeast
  • 1 egg + 1 yolk
  • 200ml milk, slightly warm
  • 55g butter, melted

Topping:

  • 1 egg, beaten for egg wash
  • Butter, melted
  • sea salt

Instructions

  • Tangzhong: in a small pot over medium heat, whisk together the flour and water. Whisk constantly to remove any lumps and continue whisking until you have a thick paste. Set aside to cool to room temperature.
  • Dough: in a stand-mixer with a dough hook, add in all your Dough ingredients & the cooled tangzhong. Let the stand-mixer go for 7-10 minutes or until everything combined and the flour should slightly pull away from the sides but will still be very sticky. You can, of course do this by hand - just knead for approx 15 minutes.
  • First Proof: transfer dough into an lightly oiled bowl, cover and let proof for 1.5 hours or until doubled in size.
  • Shaping & Second Proof: punch the dough to release gas and divide the dough into 15 even pieces. Roll them tightly into balls and place evenly into a well-buttered baking pan. Cover and let proof for another 1 hour or until doubled in size.
  • Bake: 30 minutes before the dough is done proofing, pre-heat your oven to 180C/ 350F. Brush over the dough balls with egg wash and bake for 25-30 minutes or until golden brown. Remove from oven and immediately brush on melted butter and sprinkle over sea salt.