Have you ever dreamed of biting into a roll so soft and fluffy, it feels like a cloud?
I know I have. For years, I've been on a quest for the perfect homemade dinner roll. I've tried countless bread recipes, but none quite captured that airy, pillowy texture I craved. Then, I discovered the secret: tangzhong.
Increased moisture retention: The paste helps trap moisture in the bread, preventing it from drying out.What is Tangzhong?
Tangzhong is a simple mixture of flour and water that's cooked to form a paste. This paste is then added to your bread dough, resulting in a softer, moister, and more flavorful loaf.
Tangzhong is a simple mixture of flour and water that's cooked to form a paste. This paste is then added to your bread dough, resulting in a softer, moister, and more flavorful loaf.
Why it works:
Improved texture: The starch in the paste creates a more tender crumb.
Here are some of my tips to get the perfect, soft bread dough. These bread techniques are great to learn if you’re a beginner baker.
If the dough is too wet:
Add flour in 1 tbs amounts. Allow the mixer to incorporate the flour before adding more.
If the dough is too dry:
If the dough is too dry:
Add warmed milk in 1 tbs amounts. Allow the mixer to incorporate the flour before adding more.
The texture: The dough should stick to the bottom of the mixing bowl but not the sides. It’ll make a slapping sound as it circles in the bowl. It’ll be soft when you touch it but shouldn’t stick excessively to your utensils or hands.
Dough Rising Tip:
My home runs pretty cool and is drafty. Before beginning to mix the dough, I preheat my oven to 200F. Once it’s up to temperature, I turn off the oven and crack the door. By the time the dough is mixed, the oven is the right temperature for proofing. You know it’s correct if you can put your hand in the oven and it feels like your body temperature or a little cooler.
Shaping the dough:
My home runs pretty cool and is drafty. Before beginning to mix the dough, I preheat my oven to 200F. Once it’s up to temperature, I turn off the oven and crack the door. By the time the dough is mixed, the oven is the right temperature for proofing. You know it’s correct if you can put your hand in the oven and it feels like your body temperature or a little cooler.
Shaping the dough:
Very lightly flour your work surface. Pat the dough into a 8x9 inch rectangle with the short side facing you. Cut the dough in half and then in half again. Then cut each strip into 4s. Pat each strip into a 2x7 inch strip. Roll and place into a greased 8 inch greased circular cake pan.
RECIPE
Makes 12 rollsTangzhong
1/4 cup water
11g (1 tbs + 1 1/2 tsps) bread flour
11g (1 tbs + 1 1/2 tsps) bread flour
Dough Ingredients
1/4 cup cold milk (anything but fat free)
1/2 large egg (24g), room temperature and beaten
120g (1 cup) bread flour + 30g (1/4 cup) bread flour if dough is too wet
3/4 tsp instant yeast
12g (1 tbs) granulated sugar
1/2 tsp table salt
28g (2 tbs) unsalted butter, room temperature and cut small
7g (1/2 tbs) unsalted butter, melted (for once baked)
1. In a small microwave safe bowl whisk the tangzhong ingredients. Microwave every 15 seconds until it forms a smooth pudding-like consistency.
2. To the bowl of a stand mixer, add the tangzhong & cold milk. Using whisk attachment, whisk until smooth.
3. Add the egg and whisk until incorporated.
4. Add 120g (1 cup) bread flour and yeast. Remove whisk attachment and attach dough hook. Mix until flour is moistened, 1-2 mins. Let stand 15 mins.
5. Add sugar and salt. Mix on low-medium speed for 5 minutes.
1/4 cup cold milk (anything but fat free)
1/2 large egg (24g), room temperature and beaten
120g (1 cup) bread flour + 30g (1/4 cup) bread flour if dough is too wet
3/4 tsp instant yeast
12g (1 tbs) granulated sugar
1/2 tsp table salt
28g (2 tbs) unsalted butter, room temperature and cut small
7g (1/2 tbs) unsalted butter, melted (for once baked)
1. In a small microwave safe bowl whisk the tangzhong ingredients. Microwave every 15 seconds until it forms a smooth pudding-like consistency.
2. To the bowl of a stand mixer, add the tangzhong & cold milk. Using whisk attachment, whisk until smooth.
3. Add the egg and whisk until incorporated.
4. Add 120g (1 cup) bread flour and yeast. Remove whisk attachment and attach dough hook. Mix until flour is moistened, 1-2 mins. Let stand 15 mins.
5. Add sugar and salt. Mix on low-medium speed for 5 minutes.
After 5 minutes, do a dough consistency check. The dough should stick to the bottom of the bowl but the sides of the bowl should be clean. It should make a slapping sound and look like an elastic band circling the bowl. If it’s sticking to the sides, add flour in 1 tbs increments, allowing time for the flour to absorb. See “Tips” section above for trouble shooting.
6. Add butter, a few bits at a time. Mix at same speed as above for 5 minutes. If the dough is sticking to the sides a little, wipe down the sides occasionally.
8.Very lightly flour your work surface. Kneed lightly on the counter and form a ball. Avoid adding too much flour to your work surface, you want some tension. Add to a greased bowl. Spray the top of the dough, cover and let double, about 1 hour.
9. Very lightly flour your work surface. Pat the dough into a 8x9 inch rectangle with the short side facing you. Cut the dough lengthwise in half and then in half again. Then cut each strip crosswise into 4s. Pat each strip into a 2x7 inch strip. Roll each strip tightly and place into a greased 8 inch circular cake pan. Allow to rise 45-1 hour or until proofed.
10. When rolls are almost proofed, position oven rack to lowest position and preheat oven to 375F. Bake until deep golden brown, 25-30 mins. Cool in pan 3 mins. Invert onto a wire rack and brush tops and side with butter. Cool 20 mins before serving.
This recipe is scaled from America’s Test Kitchen.
The YouTube tutorial is so helpful. Click here to view.
6. Add butter, a few bits at a time. Mix at same speed as above for 5 minutes. If the dough is sticking to the sides a little, wipe down the sides occasionally.
8.Very lightly flour your work surface. Kneed lightly on the counter and form a ball. Avoid adding too much flour to your work surface, you want some tension. Add to a greased bowl. Spray the top of the dough, cover and let double, about 1 hour.
9. Very lightly flour your work surface. Pat the dough into a 8x9 inch rectangle with the short side facing you. Cut the dough lengthwise in half and then in half again. Then cut each strip crosswise into 4s. Pat each strip into a 2x7 inch strip. Roll each strip tightly and place into a greased 8 inch circular cake pan. Allow to rise 45-1 hour or until proofed.
10. When rolls are almost proofed, position oven rack to lowest position and preheat oven to 375F. Bake until deep golden brown, 25-30 mins. Cool in pan 3 mins. Invert onto a wire rack and brush tops and side with butter. Cool 20 mins before serving.
This recipe is scaled from America’s Test Kitchen.
The YouTube tutorial is so helpful. Click here to view.
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