Sourdough Tangzhong Regular Bread Rolls
Sourdough Tangzhong Regular Bread Rolls
Ingredients:
- For the Tangzhong:
- 25g (3 tbsp) bread flour
- 120ml (1/2 cup) water
- 500g (4 cups) bread flour
- 100g (1/2 cup) active sourdough starter
- 60g (1/4 cup) granulated sugar
- 7g (2 tsp) fine sea salt
- 240ml (1 cup) whole milk, at room temperature
- 60g (1/4 cup) unsalted butter, softened
- 1 egg, for brushing
Introduction
Welcome to the art of crafting Sourdough Tangzhong Regular Bread Rolls. This recipe marries the unique tangy flavor of sourdough with the pillowy-soft texture introduced by the Tangzhong technique. This method involves cooking a portion of the flour and water before incorporating it into the dough, resulting in rolls that stay soft and moist longer. Prepare to delight your senses with these flavorful, elongated rolls, perfect for any meal.
Kitchen Equipment Required
- Digital scale
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Wooden spoon
- Stand mixer with dough hook (optional)
- Bench scraper
- Baking tray
- Parchment paper
- Oven
Cooking Time
Total estimated time: 6 hours (including resting and proofing time)
Instructions
Step 1: Prepare the Tangzhong
In a small saucepan, whisk together 25g (3 tbsp) bread flour with 120ml (1/2 cup) water over medium heat. Continuously stir until the mixture thickens and forms a paste, about 2-3 minutes. Remove from heat and let it cool slightly.
Step 2: Mix the Dough
In a large mixing bowl or stand mixer, combine the cooled Tangzhong paste, 500g (4 cups) bread flour, 100g (1/2 cup) sourdough starter, 60g (1/4 cup) sugar, and 7g (2 tsp) sea salt. Add 240ml (1 cup) room-temperature milk. Mix until all ingredients are combined. If using a stand mixer, use the dough hook and knead for about 8-10 minutes. If kneading by hand, work the dough on a lightly floured surface for about 10-12 minutes until it’s smooth and elastic.
Step 3: Incorporate Butter
Gradually add 60g (1/4 cup) softened butter to the dough, one piece at a time, ensuring each piece is fully incorporated before adding the next. The dough will be slightly sticky, but continue to knead until the butter is fully absorbed.
Step 4: First Proof
Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and allow it to proof for 3-4 hours at room temperature or until it doubles in size.
Step 5: Shape the Rolls
Once doubled, gently deflate the dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (approximately 85g or 3 oz each). Shape each piece into a ball, place on a parchment-lined baking tray, and cover with a damp cloth. Let them rest for 30 minutes.
Step 6: Final Proof
After shaping, allow the rolls to undergo a second proof for about 1 hour, or until they are puffy.
Step 7: Preheat and Prepare for Baking
Preheat your oven to 190°C (375°F). Beat the egg with a little water to create an egg wash and gently brush each roll’s top.
Step 8: Bake the Rolls
Place the baking tray in the middle rack of the preheated oven and bake for 20-25 minutes or until the rolls are golden brown on top. Allow the rolls to cool slightly on a wire rack before serving.
Conclusion
You have now mastered the Sourdough Tangzhong Regular Bread Rolls, combining traditional sourdough flavors with the innovative Tangzhong technique. These rolls are perfect for any occasion, offering a soft crumb and a light crust. Experience the joy of homemade bread with every bite, and don’t hesitate to share this creation with family and friends. Happy baking!
