Japanese Bread/Dinner Rolls
Japanese bread/Dinner Rolls are pillowy soft thanks to a simple technique involving a roux known as tangzhong. The roux is mixed into the dough, producing a tender bread each and every time.
Ingredients
Tangzhong (starter)
- 3 tbsp water
- 3 tbsp whole milk
- 2 tbsp Bread Flour
Dough
- 2 1/2 cups Bread Flour
- 2 tbsp Dry Milk
- 1/4 cup Sugar
- 1 tsp Salt
- 1 tbsp Instant yeast
- 1/2 cups whole milk
- 1 egg
- 1/2 cup butter, melted
Instructions
To make the Tangzhong
-
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
-
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
-
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough
-
Combine the tangzhong with the remaining dough ingredients, then mix and knead using a stand mixer, for 6 to 8 minutes until a smooth, elastic dough forms.
-
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
-
Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
-
Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
-
Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.