Tangzhong Old-Fashioned Breakfast Rolls

Cooking StepsHow to cook Tangzhong Old-Fashioned Breakfast Rolls step by step

Cooking Process

1. 
   Step 1 Detail

   Mix all tangzhong ingredients together until smooth.

2. 
   Step 2 Detail

   Stir until no lumps remain, then refrigerate for about 12 hours.

3. 
   Step 3 Detail

   The tangzhong should have roughly doubled in volume with a honeycomb-like structure.

4. 
   Step 4 Detail

   Place all main dough ingredients except butter into the mixing bowl.

5. 
   Step 5 Detail

   Pour in the fermented tangzhong mixture.

6. 
   Step 6 Detail

   Knead with a stand mixer until the surface is smooth, then add the butter. Continue kneading until you can stretch a thin windowpane film.

7. 
   Step 7 Detail

   The dough should pass the windowpane test — translucent and elastic without tearing.

8. 
   Step 8 Detail

   Place the dough in the oven on the proofing setting. Let it rise for about 1.5 hours until doubled in size.

9. 
   Step 9 Detail

   Punch down the dough to deflate, then divide into 12 equal small portions.

10. 
    Step 10 Detail

    Cover with plastic wrap and let the dough rest for 15 minutes.

11. 
    Step 11 Detail

    Roll each rested portion into a long strip.

12. 
    Step 12 Detail

    Flatten each strip into an oval (tongue-shaped) with a rolling pin.

13. 
    Step 13 Detail

    Shape as desired and arrange in a gold baking pan.

14. 
    Step 14 Detail

    Place in the oven for the second proof, about 90 minutes.

15. 
    Step 15 Detail

    After proofing, brush the tops with milk.

16. 
    Step 16 Detail

    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.

17. 
    Step 17 Detail

    Remove from the oven when done.

18. 
    Step 18 Detail

    Soft as a cloud!