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Home » Recipes » Breads and Rolls

Soft and Fluffy Dinner Rolls Using the Tangzhong Method

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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. 

Dinner rolls.

Try my other recipe for Sourdough Brioche Burger Buns with Wagyu Beef Tallow and Soft and Fluffy Hamburger Buns Using the Tangzhong Method.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • Top Tip
  • Final Thoughts
  • Related
  • Pairing
  • 📖 Recipe

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.

Dinner rolls ready for the oven.

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.

Dinner rolls.

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:

  • Sourdough Brioche Burger Buns
    Sourdough Brioche Burger Buns with Wagyu Beef Tallow
  • Tangzhong burger buns ready to serve.
    Soft and Fluffy Hamburger Buns Using the Tangzhong Method

Pairing

These are my favorite dishes to serve with this recipe.

  • Tender and Juicy Brined and Smoked Turkey
  • Rotisserie chicken on a Kamado Joe
    Perfect Rotisserie Chicken on a Kamado Joe
  • Seared scallops with champagne cream sauce.
    Perfect Pan-Seared Sea Scallops with Champagne Cream Sauce
  • Linguini with asparagus and shrimp.
    Linguine with Asparagus and Texas Gulf Shrimp

📖 Recipe

Dinner rolls.

Soft and Fluffy Dinner Rolls Using the Tangzhong Method Recipe

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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 dinner rolls are the perfect complement to any dish.
The rolls are based on Hokkaido milk bread crafted using the Tangzhong method, a baking technique that will make dinner rolls that stay softer and fresher for longer.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Resting time 2 hours hrs
Servings: 12 rolls
Course: Side Dish
Cuisine: American
Calories: 202
Ingredients Method Nutrition

Ingredients
  

Tangzhong
  • 25 grams bread flour
  • 60 grams water
  • 60 grams whole milk
Dough
  • 425 grams bread flour
  • 30 grams sugar
  • 20 grams dry milk powder
  • 9 grams salt
  • 1 tablespoon instant yeast
  • 200 grams milk
  • 1 egg
  • Tangzhong from above
  • 45 grams unsalted butter
  • 1 egg beaten for egg wash

Method
 

Tangzhong
  1. 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.
Dough
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the conventional oven to 375°F (190°C).
  7. 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.
  8. Brush the top of the dough balls with an egg wash for a glossy finish.
  9. Bake the rolls in the preheated oven for 15-20 minutes or until they turn golden brown on top.
  10. Transfer the baked dinner rolls to a wire rack to cool completely.

Nutrition

Serving: 1rollCalories: 202kcalCarbohydrates: 32gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 320mgPotassium: 114mgFiber: 1gSugar: 5gVitamin A: 205IUVitamin C: 0.1mgCalcium: 59mgIron: 0.5mg

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Dave
Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

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