Tang Zhong Soft Bread Rolls

Recently I've started to bake bread again, something I haven't done in a good while. This is a recipe that has worked for me, but may need to be tweaked as everyone's oven and cooking environment is slightly different. These bread rolls turn out quite soft and can last a day or two before needing refrigeration. (It usually gets finished before going into the fridge anyway)

This recipe is requires the use of "Tang Zhong" which is a water roux which needs to be prepared a little beforehand. This Tang Zhong allows the bread to be softer, fluffier and keeps the bread soft for longer. 

To prepare the Tang Zhong, mix the flour with water or milk and put it on low heat until it is 65 degrees C, mixing continuously. If like me, you don't have a thermometer just wait until lines start appearing in the mixture as you mix. Rest the Tangtzong mixture in the fridge if made the night before, or let it cool to room temperature if making it on the day.

Now when it is time to make the dough, place all the ingredients including the tang zhong mixture into a mixing bowl.

Using the dough attachment, knead the dough for at least 30min on medium speed. Mixing the dough enough

is important as it builds up the gluten in the dough.  

When the dough is well-kneaded, the dough should be springy. To test the dough, you should be able to stretch it very thinly before a hole appears. Rest the dough for 1 hour or when it has doubled in volume.

Separate the dough into six equal portions and punch out the dough slightly. Then roll out the dough, fold the sides, then roll it out again (as seen in picture). Add your filling to the dough. Here I used cinnamon sugar, cocoa powder mixed with dough and choc chips. 

Roll the dough from end to end. Repeat for the other five pieces of dough.

Place rolls in bread tins, and rest for 1 hour in a warm spot or until it has doubled in volume. 

When they are just about doubled, brush with egg wash (1 egg + 2tsp milk) and preheat oven to 180 degrees C. (or 165 degrees fan forced) Bake the bread rolls for 30 minutes. If the top of the bread browns too fast, simply place a later of alfoil over the top to prevent burning. 

For this batch the crust was just slightly over browned. Make sure when you bake the trays are not too far together, otherwise the middle roll may be undercooked.

Here is another batch I made later on, which turned out slightly better.

The rolls should peel away from each other easily, and it should be nice and fluffy.

 This time I added white chocolate (middle roll) which was the first one to go.

Tang Zhong Soft Bread Rolls

(Print Friendly Version Here)

Ingredients (6 small rolls)

• 510g plain flour
• 80g sugar
• 1tsp salt
• 1tbsp condensed milk or 1tbsp milk powder
• 3.5 tsp instant yeast
• 2 eggs
• 90ml milk
• 70g butter, melted

Tang Tzong

• 35g plain flour
• 165ml water or milk

Fillings (suggestions only)

• Cinnamon Sugar
• Cocoa powder
• Chocolate chips

Cooking Directions

1. Prepare tangzhong mixture: Mix flour and milk/water on low heat until thickens and lines appear. Cool to room temp before using.
2. Combine all ingredients in mixing bowl and knead on medium speed for 20min.
3. Rest dough in warm place until doubled in volume or for 1 hour.
4. Divide dough into six portions and roll into small rolls, rest 15min, shape and add filling
5. Rest for 30min.
6. Preheat oven to 165c fanforced
7. Brush with egg wash and bake for 20min. (165@15min, 5 min@150) or (160@20min)