Tangzhong Old-Fashioned Breakfast Rolls

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

Cooking Process

1. 
   Step 1

   Mix all tangzhong ingredients together until smooth.

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2. 
   Step 2

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

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3. 
   Step 3

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

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4. 
   Step 4

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

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5. 
   Step 5

   Pour in the fermented tangzhong mixture.

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6. 
   Step 6

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

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7. 
   Step 7

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

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8. 
   Step 8

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

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9. 
   Step 9

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

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10. 
    Step 10

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

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11. 
    Step 11

    Roll each rested portion into a long strip.

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12. 
    Step 12

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

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13. 
    Step 13

    Shape as desired and arrange in a gold baking pan.

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14. 
    Step 14

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

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15. 
    Step 15

    After proofing, brush the tops with milk.

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16. 
    Step 16

    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.

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17. 
    Step 17

    Remove from the oven when done.

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18. 
    Step 18

    Soft as a cloud!

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