Ultimate Soft White Rolls

• servings: 12 servings

Ingredients

100 g Whole Milk

20 g White Bread Flour

640 g White Bread Flour

11 g Fine Sea Salt

15 g Fresh Yeast

325 g Whole Milk

60 g Double/Heavy Cream

70 g Sweetened Condensed Milk

65 g Whole Egg

60 g Unsalted Butter

Flour to dust

Baking Tray (L15" x W10.5" x H1")

Stand Mixer

Bench Scraper

Directions

Step 1

Into a medium saucepan, add the flour and milk and whisk on a medium heat until a thick paste forms.

Step 2

Scoop it out of the pan, and into a bowl to cool for 10-15 minutes.

Step 3

Into the bowl of a stand mixer, add the cooled tangzhong, bread flour, salt and yeast. Work the mixture together with your hands, just to break up the tangzhong into the flour.

Step 4

Into a medium saucepan, add the milk, condensed milk, cream and egg and whisk it together.

Step 5

Heat the mixture, whisking occasionally, over a low heat until it reaches 46-48C (114-118F) on a digital thermometer. It is really important to not go above this heat, as above 50C and you will kill the yeast when you add it in.

Step 6

Once at temperature immediately remove it from the heat and pour it directly over the dry ingredients.

Step 7

Quickly stir it together with a rubber spatula until there are no more bits of dry flour in the bowl. Make sure to scrape down the sides. Cover the bowl with a tea towel and rest it for 30 minutes.

Step 8

After 30 minutes, add in the cold cubed butter and attach the dough hook to your stand mixer. Knead on a medium low speed, scraping down the bowl occasionally for about 8-10m. The dough should start pulling away from the side of the bowl when it is ready.

Step 9

Scoop the dough onto your work surface and shape it into a rough ball. Lift it into a lightly oiled bowl and cover the bowl with cling film. Proof the dough at room temperature for 1 hour.

Step 10

In the mean time, lightly grease a L15" x W10.5" x H1" baking tray and line it with a sheet of parchment.

Step 11

After an hour, scoop the dough out and cut it into 105g pieces. The dough will be quite soft but try to avoid adding any flour if possible as this will make it slightly harder to shape the dough balls.

Step 12

Using a bench scraper can make it much easier to shape the dough into tight balls.

Step 13

Once you have formed the balls, it can help to lightly flour your hands to lift them up and place them onto a tray. You will get 12 buns in total. Space them out evenly across the tray.

Step 14

Cover the tray and then proof the dough balls for about 2 hours, or until they look very puffy and are touching. Pre-heat the oven to 175C/340F non-fan assisted just before they are ready.

Step 15

Very lightly flour the top of the buns using a sieve (this is just decorative so not much is needed), and then bake them for 25 minutes. They should be golden on top but still slightly pale on the sides.

Step 16

Remove the pan from the oven and let them cool in there for 5 minutes, before lifting onto a wire rack to cool fully.

Step 17

These can be stored in sandwich bags and will stay fresh or they can be frozen and defrosted at room temperature.