Ingredients
Scale
- water
- milk
- 2 tablespoons flour
- sugar
- flour
- salt
- yeast
- milk
- butter
- 1 egg
Instructions
- Prepare the tangzhong by whisking water, milk, and flour in a saucepan over medium heat until thickened, about 1-2 minutes.
- Scrape the tangzhong into a stand mixer bowl.
- Add sugar, flour, salt, yeast, milk, butter, and egg in that order to the tangzhong.
- Mix with a dough hook on low speed until incorporated, then increase to medium and knead for 4 minutes until a smooth dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and let proof for 1 ½ hours until doubled in size.
- Scrape the dough onto a surface, divide into 9 pieces for large rolls or 12 for standard rolls.
- Shape each piece into a smooth roll and place them in a greased baking pan.
- Cover and let proof for another 1 to 1 ½ hours until puffy, while preheating the oven to 350°F.
- Brush the tops of the rolls with beaten egg and bake at 350°F for 25 minutes for large rolls or 20-22 minutes for smaller rolls until golden brown.
- Allow to cool slightly before serving. Serve warm or at room temperature.
Notes
For a slightly sweeter flavor, increase the sugar by 1 tablespoon.
Ensure the dough is well-kneaded for the best texture; it should be sticky but elastic.
These rolls freeze well; simply reheat in the oven before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.