1) To prepare Tangzhong, blend the flour and water in a small
sauce pan until well mixed, then stir with a whisk or a silicone
spatula over medium heat. As soon as the mixture thickens, and
swirl lines appear (around 65C or 149F), remove from heat and
allow to cool. (This recipe will provide a double batch of
tangzhong – store the unused half in the refrigerator for your next
loaf, for up to 3 days, if it turns gray, discard it.)
2) Once the Tangzhong has reaches room temperature, you may
start preparing your bread dough.
In a bread machine, put in all the wet ingredients first- egg, milk
(egg slightly beaten, mixed with milk), tangzhong, then put in
sugar, salt, and cubed butter (some say to wait untill the bread
dough is mixed before putting the melted butter, but I usually just
dump everything in the bread machine and it's been working fine
for me), then pour the bread flour in. Make a well right in the
middle then put the active dry yeast right into the well. Set your
bread machine on dough setting, then press START.
3) When the dough is ready, divide it into 4 pieces.
4) Roll each dough piece into an oval shape, then fold it to one-
third of the length of the dough, and fold the other third right on
top. Flip the dough up-side-down, slightly roll it out again, then
flip it back so the folding side is facing you. Roll the dough from
the bottom up, smooth side out, set aside and repeat with the
other three pieces. (see the above link for demonstration with
step-by-step pictures)
5) Place the rolls into a non-stick loaf pan, put a plastic wrap on
top, put the pan in a warm place and allow the dough to raise for
30 minutes or until doubled.
6) Preheat oven to 335F.
7) Prepare egg wash by mixing an egg yolk with 1 tbsp of water.
Brush egg wash on top of the dough right before baking.
8) Bake for 30 minutes, remove from oven, allow to cool before
removing from pan.
Let it cool completely before slicing.
Originally Submitted
1/9/2013
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