Ingredients
Equipment
Method
Tangzhong
- In a small saucepan over a medium heat, whisk together the flour and milk. Stir constantly to prevent scorching. The roux will begin to thicken as it passes 50°C (122℉); continue cooking until it reaches exactly 65°C (149℉). At this point, the starches have pre-gelatinised, ensuring a moist, long-lasting crumb.
- Decant the Tangzhong into a small bowl and surface wrap with cling film. Allow it to cool to room temperature before use.
Dough
- To a stand mixer bowl fitted with a dough hook, add the flour, salt, yeast, and the cooled Tangzhong. Begin mixing on a low speed to combine the base ingredients.
- Stir the honey into the warm milk until fully dissolved. Slowly trickle the milk mixture into the flour as the mixer runs. Once a shaggy dough begins to form, slowly "feed" in the butter, piece by piece. Continue on medium speed for approximately 4 minutes until the butter is fully incorporated into the dough.
- Increase the speed to high and knead for roughly 5 minutes. The dough is ready when it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
- Turn the dough out onto a clean work surface and shape it into a tight, smooth ball. Place into a greased bowl, cover with a shower cap or cling film, and place in a prover set to 25°C for 75–90 minutes, or until doubled in size.
- Turn the dough out onto your work surface. Divide the dough into 85–90g portions, keeping the smooth side down and the "bottom" of the dough facing up.
- Gently fold the edges of each portion into the centre, then flip the dough over and roll it against the counter to create a tight, tensioned ball. Place the rolls onto a lined 15x10 inch baking tray.
- Lightly spray the dough balls with baking spray and loosely cover with cling film. Return to the prover and leave uncovered with a bowl of hot water to maintain humidity for 45–60 minutes until doubled in size and pillowy.
- Preheat your oven to 180°C (356℉). Gently brush the rolls with a milk wash for a soft, golden finish. Bake for 20 minutes until the rolls sound hollow when tapped on the base and have reached a deep golden hue.
Notes
- The "Shred" Factor: To get those long, feathery strands of bread when you pull a roll apart, ensure you don't skip the "high speed" knead. This develops the strong gluten network necessary for the Tangzhong to hold onto that extra moisture.
- Honey vs. Sugar: Honey is a humectant, meaning it actively attracts and holds onto moisture better than granulated sugar. This, combined with the Tangzhong, is the "secret" to why these rolls don't turn into croutons by day two.
- Scaling for Consistency: For a professional look, always use a digital scale to measure your 85–90g portions. This ensures every roll finishes proofing and baking at the exact same time, preventing some from being overbaked while others are doughy.
- Creating Humidity: If you don't have a prover, the "bowl of hot water" trick is essential. It creates a moist environment that prevents a skin from forming on the dough during the second proof. A dry skin will restrict the "oven spring" and cause the rolls to crack.
- The Milk Wash Finish: Unlike an egg wash, which gives a shiny, dark, and slightly "hard" crust, a milk wash provides a matte, soft, and delicate golden finish—perfect for a "pillowy" dinner roll.
- Sticky Dough Handle: Because this is a high-hydration dough (thanks to the milk and Tangzhong), it may feel slightly tacky. Avoid the temptation to add extra flour, as this will make the rolls dense. Instead, use a very light touch or a tiny bit of oil on your hands when shaping.