Last Updated on September 13, 2023 by My Back Kitchen
The topic of many discussions at our dinner table and everyone has an opinion! What type of dinner rolls to serve with Thanksgiving turkey or a special standing rib roast? Flakey, buttery a croissant…the options are endless.
Year after year the rolls we served (homemade or store bought) never seemed to hit the mark. They were dry, taste less and not worth the “real estate”. Finally, after many bakes, we implemented a Japanese technique for a buttery tender dinner roll worthy of making and serving alongside your best meals.
Tangzhong milk bread dinner rolls are a heavenly addition to any meal, transforming a simple dinner into a memorable experience. These rolls, made using the renowned Tangzhong technique, boast a tender and fluffy texture that will leave your guests in awe. The magic lies in the incorporation of a Tangzhong mixture—a roux-like blend of flour and milk—into the dough, which creates a soft and moist crumb that stays fresh for longer.
The process of making tangzhong milk bread dinner rolls begins with preparing the Tangzhong. A small portion of flour is combined with milk and cooked gently until it thickens into a smooth paste. Once cooled, this mixture is incorporated into the bread dough, resulting in rolls that are irresistibly light and airy.
What sets tangzhong milk bread dinner rolls apart is their versatility and ability to complement a wide range of flavors and dishes. Whether served alongside a Thanksgiving turkey, a succulent roast, or a hearty stew, these rolls are the perfect accompaniment. Their mild and subtly sweet flavor enhances the overall dining experience without overpowering the main course.
The tender texture of tangzhong milk bread dinner rolls makes them a delight to tear apart and savor. As you bite into a roll, you’ll be met with a soft and pillowy interior that practically melts in your mouth. The exterior boasts a golden crust, adding a satisfying crunch to each bite. Their lightness and fluffiness make them ideal for creating sliders or mini sandwiches, allowing you to customize your meal with a variety of fillings.
In addition to their extraordinary taste and texture, tangzhong milk bread dinner rolls have a visual appeal that can’t be ignored. Their perfectly round shape and golden-brown crust make them an inviting sight on the dinner table, inviting your guests to indulge in their fluffy goodness.
What makes tangzhong milk bread dinner rolls even more appealing is their staying power. Thanks to the Tangzhong technique, these rolls remain soft and fresh for an extended period, allowing you to make them ahead of time for special occasions or gatherings. Reheating them briefly before serving will revive their delightful texture, making them taste as if they were freshly baked.
These dinner rolls have become a staple at our family gatherings. I recommend baking a double batch as everyone will want two! Enjoy!
Soft and Buttery Dinner Rolls
- 3 Tbsp. water 43g
- 3 Tbsp. whole milk 43g
- 2 Tbsp. Unbleached Bread Flour 14g
- 2 1/2 cups Unbleached Bread Flour 298g
- 2 Tbsp. Baker's Special Dry Milk or nonfat dry milk 14g
- 1/4 cup sugar 50g
- 1 tsp. salt 6g
- 1 Tbsp. instant yeast
- 1/2 cup whole milk 113g
- 1 large egg
- 4 Tbsp. unsalted butter, melted 57g
- 2 Tbsp. unsalted butter, melted
- 1 tsp. flaky sea salt
To make the Tangzhong:
- Combine the water, milk, and flour in a small saucepan and whisk until no lumps remain.
- Cook the mixture over low heat, whisking constantly, until thickened and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough:
- Combine the tangzhong with the remaining dough ingredients, then mix and knead in mixer until a smooth, elastic dough forms. About 15 minutes on medium speed.
- Shape the dough into a ball, and place in a lightly greased bowl. Cover and let rise for 60 to 90 minutes. Dough should look puffy but not necessarily doubled in size.
- Gently deflate the dough and divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
- Place the rolls into a lightly greased 8″ or 9″ round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
- Preheat the oven to 350°F. Brush the rolls with milk, and bake for 25 to 30 minutes, until golden brown on top (or until thermometer inserted into the center of a roll reads at least 190°F).
- Remove the rolls from the oven. Brush with melted butter and sprinkle on flaky salt. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely. Enjoy!