Fluffy Dinner Rolls

• gesamtzeit: 14 hours 12 minutes

Zutaten

THE ULTIMATE DINNER ROLLS

Incredibly soft. Unbelievably tasty. And I have no idea why they are called ‘dinner rolls’.

Overnight proof = better flavour, better rise, better texture.

Save this 👇

RECIPE (32 × 22cm tray - 12 rolls)

Tangzhong

25g strong bread flour

125g whole milk

Dough

375g strong bread flour

40g caster sugar

7g instant yeast

7g fine sea salt

120g whole milk

1 egg (55g)

All the tangzhong (cooled)

60g unsalted butter, soft

Anweisungen

Tangzhong

Cook flour + milk over medium heat, stirring, until thick like custard.

Cool completely.

Mix

Add flour, sugar, yeast, milk, egg, tangzhong to mixer.

Mix until rough dough forms.

Add salt, then butter in chunks.

Mix until smooth, elastic, and glossy.

Short bulk

Rest 30–45 mins at room temp.

Divide & shape

Divide into 12 equal pieces (68g each).

Shape into tight balls.

Place in buttered 32 × 22cm tray.

Cold proof

Cover and refrigerate overnight (8–16 hrs).

Bake day

Bring to room temp 60–90 mins until puffy and jiggly. Egg wash,

Bake at 180°C fan (190°C static) for 18–22 mins.

Cloud-soft crumb.

Perfect pull-apart edges.

Bakery-level finish at home.

That’s How To Bread.