In developing this recipe, I tested a lot of different recipes and ways of making dinner rolls. There are so many different methods out there on how to make them (with varying degrees of complexity), and I’ve found this to be the perfect balance between effort and reward.
This recipe uses what is known as the “Tangzhong” method, which makes the rolls tender and moist, and gives them that classic, pull-apart texture. It really takes them to the next level!
WHAT IS THE TANGZHONG METHOD OF BREAD MAKING?
The Tangzhong method is a technique that comes from Asia. It involves pre-cooking a portion of the flour in a liquid until it forms a thick paste. The mixture is then cooled and mixed in with the remaining ingredients. The result is a bread roll that is so incredibly tender and fluffy and that stays moist much longer than bread made using other, more conventional methods.
I know a lot of people can be intimidated by a recipe that calls for a yeast dough, but I am hoping that I’ve come up with a simplified, straightforward recipe that will ease any worries you might have!
With a little bit of practice, you will start to get the feel for making yeast doughs and will be able to anticipate how much time you will need for each of the rising and proofing stages. The rest is simple: just add all the ingredients together and mix!
Start by preparing all of the ingredients.
In a small saucepan (not over heat), add ¼ cup of flour and slowly pour in 1 ¼ cup of milk, whisking constantly, until the mixture is smooth with no lumps.
Then, heat the mixture over medium heat, stirring constantly, for 5 to 8 minutes, until it forms a thick paste. Scrape the flour paste into the bowl of a stand mixer fitted with the dough hook attachment, and allow the paste to cool for at least 10 minutes.
In the meantime, in a small bowl, dissolve the yeast and ½ Tablespoon of sugar into ¼ cup of warm water, and set it aside until the top begins to foam.
Next, in a large bowl, whisk together the remaining 3 ¼ cups of flour, 2 Tablespoons of sugar, and 1 teaspoon of salt, and set aside.
To form the dough, wait until the flour paste has cooled for 10 minutes, then add the following into the bowl of the stand mixer: 1 egg, 6 Tablespoons of melted butter, the yeast mixture, and the flour mixture.
Using the dough hook attachment, mix on a medium speed for 3 to 5 minutes, until the dough forms a smooth mass and pulls away from the sides of the bowl. If necessary, add in 1 to 2 additional Tablespoons of flour. The dough will be tacky, but not overly sticky.
Empty the dough onto a lightly floured surface and knead it into a smooth ball. Place the ball of dough into a large bowl that has been greased with melted butter and cover with a damp kitchen towel or plastic wrap. Set the bowl in a warm place, and allow the dough to rise for 90 to 120 minutes, or until doubled in volume.
To form the rolls, start by greasing a 9” by 13” baking pan with remaining melted butter and set aside.
Pour the risen dough onto a lightly floured surface and divide it into 12 equal parts. (You don’t have to be exact!) Form them into smooth balls and pinch any seams closed with your fingers.
Place them (seam side down) into the greased baking pan, covering the pan with a damp kitchen towel or plastic wrap. Allow the rolls to rise in a warm place for about 60 more minutes, until they become puffy.
To bake the rolls, preheat your oven to 350℉.
In a small bowl, beat the remaining egg with 1 Tablespoon of water. Brush the egg wash mixture over each roll with a pastry brush.
Place the rolls into the center of the oven and bake for 20 to 25 minutes, until the tops are golden brown.
Remove the rolls from the oven and brush them with remaining melted butter.
Serve the rolls warm, or allow them to cool completely and store them in an airtight container at room temperature.
Soft & Fluffy Dinner Rolls
Ingredients
- 3 ½ cups all-purpose flour, divided
- 1 ¼ cup whole milk
- 2 ½ Tbsp granulated sugar, divided
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup warm water (100℉ to 110℉)
- 1 tsp kosher salt (I use Diamond Crystal)
- 8 Tbsp (1 stick) unsalted butter, melted and divided
- 2 large eggs, at room temperature
Instructions
Preparing the Ingredients
- In a small saucepan, add in ¼ cup of flour. Slowly pour in milk, whisking constantly, until smooth.1 ¼ cup whole milk
- Set saucepan over medium heat. Heat mixture, whisking constantly, until it forms a thick paste (about 5 to 8 minutes).
- Transfer flour paste into the bowl of a stand mixer fitted with the dough hook attachment. Set aside to cool for at least 10 minutes.
- Meanwhile, in a small bowl, dissolve yeast and ½ Tbsp sugar into warm water. Set aside until the top begins to foam.2 ¼ tsp active dry yeast¼ cup warm water
- In a large bowl, whisk together the remaining 3 ¼ cup flour, 2 Tbsp of sugar, and salt. Set aside.1 tsp kosher salt
Forming the Dough
- Into the bowl of the stand mixer with the cooled flour paste, add in 1 egg, 6 Tbsp of melted butter, yeast mixture, and flour mixture.
- Using the dough hook attachment, mix on medium speed until the dough forms a smooth mass and pulls away from the sides of the bowl, adding in 1 to 2 Tbsp of additional flour, as necessary. (The dough will be tacky, but not overly sticky.)
- Pour the dough onto a lightly floured surface and knead it into a smooth ball. Place the ball of dough into a large bowl greased with melted butter. Cover with a damp kitchen towel or plastic wrap and set in a warm place. Allow the dough to rise until doubled in volume (about 90 to 120 minutes).
Forming the Rolls
- Grease a 9" by 13" baking pan with some of the remaining melted butter. Set aside.
- Pour the dough, once again, onto a lightly floured surface and divide into 12 roughly equal parts. Form each into a smooth ball, pinching any seams closed with your fingers.
- Arrange each dough part, seam side down, into the greased baking pan, as desired. Cover with a damp kitchen towel or plastic wrap and set, once again, in a warm place. Allow the dough to rise for a second time until they become puffy (about 60 minutes).
Baking the Rolls
- Preheat oven to 350℉.
- In a small bowl, beat the remaining egg with 1 Tbsp of water. With a pastry brush, brush each roll with the egg wash.
- Bake the rolls, in the center of the oven, until the tops are golden brown (about 20 to 25 minutes).
- Remove the rolls from the oven and brush them with the remaining melted butter.
- Serve warm, or allow to cool completely and store in an airtight container at room temperature.
Notes
- Make them ahead: You can form the dough and set it, covered, in the refrigerator overnight for its first rising. When ready to use, remove the dough from the refrigerator and begin forming the rolls. Note that the second rising will likely take a bit longer, since the dough will need to come back up to room temperature. (It is especially important to keep the rolls covered during this second rising so they don’t dry out!)
