Light, fluffy, soft, delicious rolls. Perfect with dinner. Or just on their own.
Last week it the weather was in the 80's and the sun was out shinning. This week has been filled with rain, thunderstorms, hail and highs in the 50's. It definitely feels colder outside. I feel like we went from spring, to summer, to fall all in a matter of weeks. It's weird to think that June and hot weather is just around the corner.
Cold weather deserves warm things. Rainy days need warmth and comfort. These rolls are like the Japanese Milk Bread recipe that I made a few months ago. I wanted to see if I liked the roll version of the recipe. Turns out I do! The rolls are soft, light, and fluffy. They are yummy and delicious!
I used a different recipe for the rolls than I did for the bread, but they turned out just as delicious. This recipe is from the King Arthur Flour website. I adapted it just slightly.
Tangzhong (starter)
3 tablespoons water
3 tablespoons whole milk
2 tablespoons bread flour
Dough
2 1/2 cups bread flour
2 1/2 tablespoons nonfat dry milk
1/4 cup sugar
1 teaspoon salt
4 teaspoons dry active yeast
1/2 cup whole milk
1 large egg
4 tablespoons unsalted butter, melted
For the starter: whisk together all the ingredients for the starter, making sure there are no lumps. Heat on low, whisking until thickened. about 3 minutes. Transfer to a bowl and let cool.
For the dough: Combine all the ingredients, including the starter in the bowl of a stand mixer. Using a dough hook, mix and knead until the dough forms a ball, and the ball is smooth and elastic.
Shape dough into a ball. Place in a greased bowl and let rise for about an hour and a half. The dough should be puffy, but it may not be doubled.
Punch the dough down. Divide it into 8 equal pieces, and shape each into a ball.
Lightly grease a 9-inch round pan. Place rolls in pan and let rest another hour.
Brush the tops of the rolls with milk. Bake at 350 for about 30 minutes. or until golden brown. If using a thermometer, the rolls should reach 190 F.
Let cool in the pan for about 10 minutes. Transfer them to a cooling rack and let cool the rest of the way.
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