Description
Milk Bread Dinner Rolls are the epitome of comfort food, delivering a soft, fluffy texture that complements any meal. Perfect for family gatherings or cozy dinners at home, these rolls are crafted using the tangzhong method, which keeps them fresh longer and enhances their pillowy consistency. Their golden tops and tender crumb create an irresistible addition to your bread basket, making every dining experience memorable. Serve them warm with butter and jam or use them as a base for mini sandwiches—they’re incredibly versatile!
Ingredients
Scale
- 3/4 cup + 1 tablespoon water
- 1/3 cup bread flour
- 5 cups bread flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons instant yeast
- 1 3/4 teaspoons fine sea salt
- 3/4 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- Tangzhong (prepared in advance)
Instructions
- Line a 9×13-inch baking pan with parchment paper.
- Prepare the tangzhong by whisking together water and flour in a small pot over medium heat until it forms a paste-like slurry. Set aside.
- In a stand mixer bowl, combine the remaining flour, sugar, yeast, and salt.
- Add milk, eggs, and prepared tangzhong to the dry ingredients. Knead on low speed until a rough dough forms.
- Gradually incorporate softened butter while kneading until smooth and elastic—around 12 minutes total.
- Divide the dough into 15 equal pieces and shape into rolls. Place in the prepared pan and let rise until doubled in size (about 1.5-2 hours).
- Preheat oven to 350°F (180°C). Brush risen rolls with beaten egg before baking.
- Bake for about 30-40 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (approximately 60g)
- Calories: 170
- Sugar: 2g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg