Dinner Rolls

Makes 8 to 12 rolls.

Ingredients

Tangzhong

• 45 g water
• 45 g milk
• 15 g flour

Dough

• 350 g flour
• 50 g sugar
• 6 g salt
• 1 tbsp instant yeast
• 110 g milk
• 4 tbsp butter, melted
• 1 egg

Egg wash

• 1 tbsp water
• 1 egg

Instructions

1. Whisk tangzhong ingredients in a saucepan constantly over low heat for a few minutes until thickened and whisk leaves lines on the pan.
2. Transfer it to a measuring cup and let it to cool completely.
3. Mix all dough ingredients together with the tangzhong.
4. Knead by hand for 10 minutes, adding flour if it’s too sticky.
5. Place in a bowl. Cover and let rise for 60 to 90 minutes.
6. Gently deflate and divide in 8 to 12 pieces depending on desired size.
7. Place rolls in a Pyrex dish. Cover and let rise for 60 to 90 minutes.
8. Apply egg wash and bake at 350 °F for 30 minutes until golden brown.
9. Remove from oven, wait 10 minutes, then transfer to wire rack.

Notes

• If you make bread often, instead of buying individual packets of yeast, get SAF Red Instant Yeast and store in a jar in the freezer.