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Tangzhong Old-Fashioned Breakfast Rolls
A wonderfully soft bread, just right for breakfast with my daughter. A delicious Tangzhong Old-Fashioned Breakfast Rolls recipe.
- Prep
- 7h 12m
- Cook
- 12h
- Total
- 19h 12m
- Servings
- 12
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Tangzhong Old-Fashioned Breakfast Rolls
| Ingredient | Amount |
|---|---|
| Tangzhong (Water Roux) | |
| bread flour | 100g |
| milk | 200g |
| instant yeast | 5g |
| egg | 1 as needed |
| Main Dough | |
| bread flour | 425g |
| caster sugar | 70g |
| water | 120g |
| unsalted butter | 60g |
| salt | 5g |
- Tangzhong (Water Roux)
- bread flour100g
- milk200g
- instant yeast5g
- egg1 as needed
- Main Dough
- bread flour425g
- caster sugar70g
- water120g
- unsalted butter60g
- salt5g
Cooking StepsHow to cook Tangzhong Old-Fashioned Breakfast Rolls step by step
-
Step 1Mix all tangzhong ingredients together until smooth.
-
Step 2Stir until no lumps remain, then refrigerate for about 12 hours.
-
Step 3The tangzhong should have roughly doubled in volume with a honeycomb-like structure.
-
Step 4Place all main dough ingredients except butter into the mixing bowl.
-
Step 5Pour in the fermented tangzhong mixture.
-
Step 6Knead with a stand mixer until the surface is smooth, then add the butter. Continue kneading until you can stretch a thin windowpane film.
-
Step 7The dough should pass the windowpane test — translucent and elastic without tearing.
-
Step 8Place the dough in the oven on the proofing setting. Let it rise for about 1.5 hours until doubled in size.
-
Step 9Punch down the dough to deflate, then divide into 12 equal small portions.
-
Step 10Cover with plastic wrap and let the dough rest for 15 minutes.
-
Step 11Roll each rested portion into a long strip.
-
Step 12Flatten each strip into an oval (tongue-shaped) with a rolling pin.
-
Step 13Shape as desired and arrange in a gold baking pan.
-
Step 14Place in the oven for the second proof, about 90 minutes.
-
Step 15After proofing, brush the tops with milk.
-
Step 16Bake at 180°C (top and bottom heat) for 25 minutes. Once the tops are golden, lower the top heat to around 165°C to prevent over-browning.
-
Step 17Remove from the oven when done.
-
Step 18Soft as a cloud!
Tangzhong Old-Fashioned Breakfast Rolls
A wonderfully soft bread, just right for breakfast with my daughter. A delicious Tangzhong Old-Fashioned Breakfast Rolls recipe.
Ingredients
- Tangzhong (Water Roux)
- 100g bread flour
- 200g milk
- 5g instant yeast
- 1 as needed egg
- Main Dough
- 425g bread flour
- 70g caster sugar
- 120g water
- 60g unsalted butter
- 5g salt
Instructions
-
Mix all tangzhong ingredients together until smooth.
-
Stir until no lumps remain, then refrigerate for about 12 hours.
-
The tangzhong should have roughly doubled in volume with a honeycomb-like structure.
-
Place all main dough ingredients except butter into the mixing bowl.
-
Pour in the fermented tangzhong mixture.
-
Knead with a stand mixer until the surface is smooth, then add the butter. Continue kneading until you can stretch a thin windowpane film.
-
The dough should pass the windowpane test — translucent and elastic without tearing.
-
Place the dough in the oven on the proofing setting. Let it rise for about 1.5 hours until doubled in size.
-
Punch down the dough to deflate, then divide into 12 equal small portions.
-
Cover with plastic wrap and let the dough rest for 15 minutes.
-
Roll each rested portion into a long strip.
-
Flatten each strip into an oval (tongue-shaped) with a rolling pin.
-
Shape as desired and arrange in a gold baking pan.
-
Place in the oven for the second proof, about 90 minutes.
-
After proofing, brush the tops with milk.
-
Bake at 180°C (top and bottom heat) for 25 minutes. Once the tops are golden, lower the top heat to around 165°C to prevent over-browning.
-
Remove from the oven when done.
-
Soft as a cloud!
