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This uses the tangzhong method of cooking a small portion of the flour with milk into a thick paste before adding it to the rest of the dough, a technique that lets the flour absorb far more liquid than usual, resulting in rolls that stay noticeably softer for longer. Placing the shaped rolls close together in the pan so they touch as they rise and bake is what gives them their soft, pull apart sides.
Per serving
190kcal
Calories
5g
Protein
29g
Carbs
6g
Prep Time
25 min
Cook Time
22 min
Servings
12 people
Difficulty
medium
Fat
1g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
In a small saucepan, whisk together 3 tablespoons of the flour and the milk, and cook over medium heat, stirring constantly, until it thickens into a paste, about 2 minutes. Let cool slightly.
In a large bowl, combine the remaining flour, yeast, sugar, and salt.
Add the cooled milk paste, egg, and softened butter, and mix until a shaggy dough forms.
Knead for 8 to 10 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover, and let rise for 1 hour, until doubled.
Punch down the dough and divide it into 12 equal pieces, rolling each into a smooth ball.
Arrange the rolls in a greased baking dish, spacing them so they touch each other.
Cover and let rise for 30 to 45 minutes, until puffy.
Preheat the oven to 190°C (375°F).
Brush the tops with the beaten egg wash.
Bake for 18 to 22 minutes, until golden brown.
Brush with melted butter immediately after baking and serve warm.
Use the Tangzhong Method: Cooking a small portion of flour and milk into a paste before adding it to the dough lets the flour hold more moisture, keeping these rolls softer for longer. Let the Rolls Touch in the Pan: Placing them close together so their sides press into each other as they rise and bake is what gives them their classic soft, pull apart texture. Brush With Butter Right After Baking: Applying it while the rolls are still hot gives them a shiny, flavorful finish that soaking in cold butter can't match.
It's a technique of cooking a small portion of flour and liquid into a thick paste before adding it to the rest of the dough, which allows the flour to hold more moisture, resulting in a softer, longer lasting bread.
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