Rat's Tavern Recipesbreads · no. 48
Dinner Rolls
makes 9 rolls
ingredients:
tangzhong:
- 60g (4 tbsp) milk
- 27g (2 tbsp) water
- 20g (2 tbsp) strong flour
yeast:
- 125g milk
- 9g (1 tbsp) dried yeast
dough:
- 320g strong flour
- 56g sugar
- ¾ tsp salt
- 1 egg
- 42g unsalted butter, softened (3 tbsp)
to finish:
- egg wash (1 egg, 1 tbsp milk)
- melted butter (or garlic butter), for brushing
- salt, for sprinkling
directions:
add tangzhong ingredients in a small pot and heat on medium-high constantly whisking until it turns into a thick paste. put in a bowl and allow to cool.
add yeast to the 125g milk (at 35°C) and leave for 8 mins.
to a stand mixer bowl add the flour, sugar and salt. knead on low, add milk/yeast and then shortly after add the room temp tangzhong.
add the egg. mix at medium low until incorporated. add butter in 1 tbsp at a time. allow to knead for 5 to 8 mins.
tip out on a work surface and shape into a tight boule.
allow to rise at 25°C (in an oven with the light on). after 1-2 hrs tip it out, knock the air out and shape into 9 pieces (75g each). shape each into a boule again and place in a greased square tin, touching, for another 1-2 hrs (covered).
brush with an egg wash and place in an oven at 175°C for 28-30 mins, until golden and 90°C inside. when done brush with melted butter (or better would be melted garlic butter), sprinkle with salt and allow to cool to room temp.
