This blog post is about how to make perfect dinner rolls that melt in your mouth.
Get ready to experience bread bliss with our recipe for making the most heavenly perfect dinner rolls! Discover the ultimate secrets to creating perfect, melt-in-your-mouth goodness with these fluffy and tender dinner rolls.
With a simple yet game-changing technique, you’ll achieve a divine texture that will leave everyone craving more. Whether you’re a seasoned baker or a beginner, this step-by-step guide will have you baking like a pro in no time.
Prepare to delight your taste buds and impress your loved ones with these irresistibly soft and utterly delicious dinner rolls. Don’t miss out on this viral sensation that will elevate your bread game to new heights! Let’s bake the perfect dinner rolls together!
I have shared my other baking recipes before, be sure to check them out:
What ingredients do you need to make these perfect dinner rolls?
- 250g All-purpose flour (50g for water roux)
- 25g Cake flour
- 8g Yeast
- 40g Sugar
- 1/2 tsp salt
- 180ml milk (150ml for water roux)
- 40g butter
- 10 g milk powder
- 1 medium egg for wash
What is Tangzhong and why we are using it in this perfect dinner rolls recipe?
Tangzhong, also known as the water roux method, is a technique used in baking to create a soft and fluffy texture in bread and other baked goods. It involves cooking a small portion of flour and water into a paste, which is then added to the main dough mixture.
To make a tangzhong, you typically combine one part flour with five parts water (by weight) in a saucepan. Cook the mixture over low heat, stirring constantly, until it thickens into a smooth and gelatinous paste. Once the tangzhong has formed, it is cooled before being incorporated into the bread dough.
The tangzhong method helps to retain moisture in the bread, resulting in a softer texture and improved shelf life. It also enhances the rise and structure of the final product, giving it a lighter and fluffier crumb.
Tangzhong can be used in various bread recipes, such as milk bread, buns, and rolls, to achieve a soft and tender texture. It has gained popularity in Asian-style bread-making but can be applied to different types of bread as well.
Look at how fluffy this perfect dinner roll is:
What ratio for making tangzhong when we are making our perfect dinner rolls?
The typical ratio for making tangzhong is 1 part flour to 5 parts liquid (by weight). This means that for every 1 part of flour, you would use 5 parts of liquid, usually water or milk. For example, if you use 50 grams of flour, you would need 250 grams of liquid.
However, it’s important to note that the ratio can be adjusted based on personal preference and the desired texture of the bread. Some recipes may call for a slightly higher or lower ratio depending on the specific characteristics desired.
Ultimately, the goal is to create a smooth and gelatinous paste that will help retain moisture and improve the softness of the bread. Adjust the ratio as needed, keeping in mind that the consistency of the tangzhong should be thick and pudding-like.
What is a windowpane test and why we are using it for our perfect dinner rolls?
The windowpane test is a technique used to determine if bread dough has been sufficiently kneaded and developed gluten. Gluten is a protein found in wheat flour that gives bread its structure and elasticity.
To perform the windowpane test, follow these steps:
- Take a small piece of the dough, about the size of a golf ball, from the main dough mixture.
- Gently stretch and pull the dough with your hands, trying to stretch it into a thin, translucent membrane, similar to a windowpane.
- Continue stretching the dough carefully in different directions without tearing it. If the dough is properly developed, it should stretch without breaking and form a thin, translucent membrane that you can see light through. This membrane resembles a windowpane.
If the dough tears or breaks before achieving the desired thinness, it indicates that more kneading is needed to develop the gluten further. Gluten development is essential for proper structure, texture, and rise in bread.
The windowpane test helps ensure that the dough has reached the optimal stage of gluten development, which is important for achieving a light and airy crumb in bread. By passing the windowpane test, you can be confident that the dough is ready for the next steps, such as proofing and shaping, to create a well-risen and well-textured loaf of bread.
How to Make Perfect Dinner Rolls That Melt in Your Mouth
Equipment
Ingredients
- 250 g all-purpose flour Set aside 30g for tang zhong (water roux method
- 25 g cake flour
- 5 g instant dry yeast
- 40 g granulated sugar
- 10 g milk powder
- 1/2 tsp salt
- 180 ml milk Set aside 150ml for Tang Zhong water roux method
- 40 g unsalted butter softened at room temperature
- 1 medium egg beaten (for brushing the dough)
Instructions
Tangzhong Water Roux method:
- Heat milk and flour in a saucepan over medium-low heat, and mix until thickened.
- Cover with plastic wrap to cool.
Making the dough:
- Warm the milk in the microwave for 10 sec. In a small bowl, combine the dry yeast, and remaining milk. Let it sit for 5 minutes until the yeast activates and becomes frothy.
- In a stand mixer bowl, combine the all-purpose flour, cake flour, milk powder, and butter. Add the activated yeast mixture and mix until the dough starts to come together.
- Add sugar, and mix until the dough is formed.
- Add salt and knead until the dough becomes smooth and passes the thin membrane test. This may take about 10-15 minutes of kneading.
- Shape the dough into a ball and place it in a bowl. Cover the bowl with plastic wrap and let the dough proof for 1 -1.5 hours, or until it doubles in size.
- Once the dough has been proofed, transfer it to a clean surface. Divide the dough into 9 equal portions and shape each portion into a ball. Place the dough balls evenly in a lined baking tin.
- Spray the dough with water, and let the dough proof for another 1 to 1½ hours, or until the balls are crowded together.
- Preheat the oven to 170°C (340°F). Lightly brush the beaten egg over each dough portion for a golden glaze.
- Bake the buns in the preheated oven for about 20 to 25 minutes, or until they turn golden brown. Remove the buns from the oven and let them stand for 2 to 3 minutes.
- Transfer the buns onto a wire rack to cool. Serve them warm with butter and enjoy!
- I also made ham and cheese breakfast sandwich for fun! 🙂
Video
Nutrition
Enjoy these fluffy and perfect dinner rolls with your loved ones!
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