Dinner Rolls
by Victoria Hartviksen Published Feb. 3, 2024
Adjust Recipe Serving Size
Ingredients
Tangzhong
Bread Dough
Egg wash
Garlic Butter
Directions
- For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.
- Once thick, remove from heat and let it cool to room temperature.
- For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 10 minutes.
- In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.
- When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes.
- Dump dough onto a work surface and roll into a tight ball.
- Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.
- Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).
- Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.
- Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes.
- For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat.
- Remove buns from oven and immediately brush with garlic butter and flaky salt.
Last updated on Feb. 3, 2024