Few things rival the taste of soft, fluffy dinner rolls fresh out of the oven. Whether it’s for a holiday meal or a cozy family dinner, these golden-brown dinner rolls are the perfect complement to any dish.
The Tangzhong method is a baking technique that will make dinner rolls that stay softer and fresher for longer. Originally a staple of Asian baking, the Tangzhong method involves cooking a small portion of the flour and liquid into a roux before adding it to the dough. This process helps the starch in the flour absorb more liquid and creates a dough that rises higher. This makes dinner rolls with a light texture, a delicate crumb and an irresistible softness that lasts for days. This is the secret to bakery-quality dinner rolls.
In this blog post, we’ll guide you through the step-by-step process of making these soft and fluffy dinner rolls, so you can enjoy melt-in-your-mouth results every time.
Try my other recipe for Sourdough Brioche Burger Buns with Wagyu Beef Tallow and Soft and Fluffy Hamburger Buns Using the Tangzhong Method.
Ingredients
Tangzhong
- Bread flour
- Water
- Whole milk
Dough
- Milk
- Sugar
- Instant yeast
- Dry milk powder
- Salt
- Egg
- Bread flour
- Tangzhong
- Unsalted butter
- Additional egg, beaten for egg wash
See printable recipe card for quantities.
Instructions
Make the Tangzhong
In a small saucepan over medium heat, whisk together water, flour and whole milk. Cook until thickened, stirring constantly. Transfer the mixture to a small bowl, cover with aluminum foil and set aside to cool to room temperature.
Make the Dough
In the bowl of a stand mixer, combine the warm milk, sugar, and active dry yeast. Allow it to rest until foamy and indicating yeast activation, about 10 minutes. Add the remaining wet ingredients (egg and melted butter) and Tangzhong, then stir to combine using the paddle attachment.
In a large mixing bowl, whisk together the bread flour, dry milk powder and salt. Add the mixed dry ingredients to the stand mixer, remove the paddle attachment and install the bread hook attachment. Mix on low speed until the dough comes together, about 6-8 minutes. If the dough seems too sticky (because it is sticking to the sides of the mixing bowl), add additional flour 1 tablespoon at a time until the dough comes together. This dough will be slightly sticky, but should come together into a soft dough ball.
Transfer the dough to a greased bowl or dough tub, cover with plastic wrap, and let it rise (first rise) in a warm place for 90 minutes.
Form the Rolls
Punch down the dough and weigh out 12 dough balls of equal size (about 67.5 grams each). A dough blade works well for cutting the dough.
Gently pull each piece out about 4-5 inches and then fold one side a third over then fold the other side a third over. Rotate it 90° and repeat. Then turn the ball upside down (seam side down) and form a tight ball by gently pulling the ball toward you a few inches while holding your pinky fingers on the counter. Rotate the ball and do it few more times. This pulls the dough into a tight ball with a smooth top. Place each ball seam side down inside 9 X 13 baking dish that has been prepared with cooking spray.
Preheat the conventional oven to 375°F (190°C).
Cover the shaped dough balls with plastic wrap that has been lightly sprayed with cooking spray and let them rise for second time until doubled in size, about 35-45 minutes (second rise). The dough is ready if you push on it with your fingertip and a slight indentation remains.
Brush the top of the dough balls with an egg wash for a glossy finish. Bake the rolls in the preheated oven for 15-20 minutes or until they turn golden brown on top.
Transfer the baked dinner rolls to a wire rack to cool completely.
Storage
Store leftover diner rolls in an airtight container for up to 3 days. Alternatively, place them in a freezer bag and freeze for up to 4 weeks.
Top Tip
Don't forget the egg wash just prior to baking. It provides a nice glisten to the baked dinner rolls.
Final Thoughts
Using the Tangzhong technique, you have created the perfect foundation for your ultimate dinner rolls. These fluffy rolls, golden brown and irresistible, will remain fresh for several days and they freeze well. Enjoy each delicious bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Soft and Fluffy Dinner Rolls Using the Tangzhong Method Recipe
Ingredients
Method
- In a small saucepan over medium heat, whisk together water, flour and whole milk. Cook until thickened, stirring constantly. Transfer the mixture to a small bowl, cover with aluminum foil and set aside to cool to room temperature.
- In the bowl of a stand mixer, combine the warm milk, sugar, and active dry yeast. Allow it to rest until foamy and indicating yeast activation, about 10 minutes. Add the remaining wet ingredients (egg and melted butter) and Tangzhong, then stir to combine using the paddle attachment.
- In a large mixing bowl, whisk together the bread flour, dry milk powder and salt. Add the mixed dry ingredients to the stand mixer, remove the paddle attachment and install the bread hook attachment. Mix on low speed until the dough comes together, about 6-8 minutes. If the dough seems too sticky (because it is sticking to the sides of the mixing bowl), add additional flour 1 tablespoon at a time until the dough comes together. This dough will be slightly sticky, but should come together into a soft dough ball.
- Transfer the dough to a greased bowl or dough tub, cover with plastic wrap, and let it rise (first rise) in a warm place for 90 minutes.
- Punch down the dough and weigh out 67 gram pieces of dough. A dough blade works well for cutting the dough. There should be 12 equal sized piece of dough.
- Gently pull each piece out about 4-5 inches and then fold one side a third over then fold the other side a third over. Rotate it 90° and repeat. Then turn the ball upside down (seam side down) and form a tight ball by gently pulling the ball toward you a few inches while hold your pinky fingers on the counter. Rotate the ball and do it few more times. This pulls the dough into a tight ball with a smooth top. Place each ball seam side down in a 9 X 13 baking dish prepared with cooking spray.
- Preheat the conventional oven to 375°F (190°C).
- Cover the shaped dough balls with plastic wrap that has been lightly sprayed with cooking spray and let them rise for second time until doubled in size, about 35-45 minutes (second rise). The dough is ready if you push on it with your fingertip and a slight indentation remains.
- Brush the top of the dough balls with an egg wash for a glossy finish.
- Bake the rolls in the preheated oven for 15-20 minutes or until they turn golden brown on top.
- Transfer the baked dinner rolls to a wire rack to cool completely.
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