Imported from TikTok
Ultra-soft dinner rolls
Small North American enriched rolls made with milk, eggs, and butter, with an exceptionally soft crumb thanks to tangzhong. They are served with a meal and are also suitable for burgers, hot dogs, and lobster rolls.
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Ingredients
- 120 g Strong flour or T45 flour (For the tangzhong)
- 150 g Boiling water (For the tangzhong)
- 480 g Strong flour or T45 flour
- 40 g Sugar
- 110 g Whole milk
- 100 g Water
- 100 g Eggs (About 2 eggs)
- 40 g Butter (Softened)
- 10 g Salt
- 5 g Active dry yeast
Steps
- 1
Prepare the tangzhong by pouring the boiling water over the 120 g of flour in a bowl. Mix until you obtain a gelatinous mixture, then leave it to cool.
- 2
In the bowl of a stand mixer, combine the 480 g of flour, sugar, whole milk, the 100 g of water, eggs, salt, and yeast. Add the cooled tangzhong and mix briefly.
- 3
Add the softened butter to the dough.
- 4
Knead at high speed until the dough is well-developed and smooth.
- 5
Place the dough in a bowl and leave it to rise until doubled in volume.
- 6
Divide the dough into small portions and shape them into balls.
- 7
Generously butter a baking pan, then arrange the balls side by side in it.
- 8
Leave the rolls to undergo a second rise, slightly shorter than the first.
- 9
Beat an egg and brush the rolls with it.
- 10
Bake at 180 °C for 20 minutes.
- 11
Serve as an accompaniment to a meal or use the rolls to prepare lobster rolls, hot dogs, or burgers.
Notes
The description does not specify the duration of the two rises or the number of rolls. The quantities for the egg wash and the buttered pan are not indicated.
Nutrition per serving
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