Pillowy Soft Home Made Dinner Rolls
My Pillowy Soft Home Made Dinner Rolls are incredibly fluffy with a light, tender crumb that melts in your mouth. They stay soft for days!
Ingredients
Tangzhong
- 30 g all-purpose flour
- 125 g water
Dough
- 450 g bread flour see notes
- 15 g salt
- 15 g granulated sugar
- 6 g instant dry yeast see notes
- 165 g warm milk warmed (see notes)
- 1 large egg 55g
- 60 g unsalted butter softened and cut into cubes
- 1 tbsp sesame seeds to sprinkle
- Egg Wash
- 1 egg whisked (55g)
- 1 tsp water
Instructions
Tangzhong
- Add the flour and water to a non-stick pot and use a silicone spatula to stir on medium heat until thickened to the consistency of mayonnaise. It’ll take about 2 minutes. Set aside to cool slightly.
Dough
- Combine dry ingredients - Add the bread flour, salt, sugar and instant dry yeast to the bowl of a stand mixer fitted with a dough hook. Mix until well combined, about 20 seconds.
- Add wet ingredients - Add the Tangzhong, milk and egg and mix until a dough forms. Then add all of the softened butter and mix until everything is combined. Continue mixing for 10 minutes on low speed. The dough will be very smooth.
- First rise - Cover with plastic wrap or a lid and allow to rest in a warm spot for 1-2 hours or until it’s doubled in size.
- Prepare baking tin - Line a 9x13-inch/23x33cm baking tin with baking paper. Brushing it with a little melted butter will help the baking paper stick.
- Weigh out buns - Dust your workbench with flour and pour the risen dough onto the bench. Knead a little to form a large ball. Divide the dough into 12 even sized portions by weighing them using a kitchen scale. Each portion should weigh the same. This will ensure even sized buns.
- To form dough balls - Place a cupped hand over one dough piece and swirl around on the bench top until it forms a ball. The slight stickiness of the dough will grip onto the work bench and help shape it under your hand forming a tight ball. Place the dough piece in your baking tin with the smooth side up. Repeat this until you’ve shaped all your buns.
- Second rise - Cover loosely with plastic wrap that’s been lightly oiled (so it doesn’t stick to your buns) and let them rise for 1 hour.
- Bake - 15 minutes before you’re ready to bake, preheat a fan forced oven to 180C/355F (200C/400F for no fan). Once the buns are risen, brush lightly with egg wash (egg and water whisked together) Bake in the middle rack of your oven for 20-25 minutes or until golden brown. Serve warm or cooled to room temperature. These rolls stay soft for days, especially when served at room temperature.
Notes
Bread flour - Bread flour is a high gluten flour that results in a chewier dough. Alternatively, you can use regular all-purpose flour.
Butter - make sure your butter is softened, but not melted. Soft butter incorporates more easily into the dough for a smoother texture.
Tangzhong Tip - Make the Tangzhong ahead of time if you like. It can be store in the fridge for up to two days but bring it to room temperature before using.
Egg wash - If you prefer an even shinier finish to your rolls, ad a pinch of salt to the egg wash, and whisk before brushing on.
Instant dry yeast - is sold in the baking isle of your supermarket. It is a dry form of yeast that when activated with wet ingredients creates gas and helps baked goods rise.
Milk - I only tested this recipe using full cream cow’s milk. You want your milk to be lukewarm: 36-40C/98-105F on a kitchen thermometer.
Storage - These dinner rolls in can be stored in an airtight container in the fridge for up to three days. Warm in the microwave for 30 seconds to freshen up.
Freezing - these rolls freeze really well. Freeze them in an airtight container for up to two months and thaw at room temperature before reheating.
Nutrition - is an approximate and is based on per bun.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:213kcal | Carbohydrates:32g | Protein:7g | Fat:6g | Saturated Fat:3g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Trans Fat:0.2g | Cholesterol:40mg | Sodium:503mg | Potassium:90mg | Fiber:1g | Sugar:2g | Vitamin A:188IU | Vitamin C:0.01mg | Calcium:36mg | Iron:1mg
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