Fluffy Dinner Rolls
Ingredients: Flour, Water, Milk, Yeast, Oil · 180 min cook time · 250kcal · ~₩4,150
Ingredients
500g Flour, 250ml Water, 100ml Milk, 7g Yeast, 30ml Oil, 50g Butter, 1개 Eggs, 5g Salt, 20g Sugar
Instructions
1. Prepare the tangzhong by taking 5-10% of the total flour and multiplying its weight by five to get the amount of water needed. Cook this flour and water mixture on the stove for 2-4 minutes, stirring constantly, or in the microwave for 1-2 minutes until it gels. Let it cool.
2. Once the tangzhong has cooled, add milk to it to cool the mixture further to a temperature suitable for yeast. Whisk until combined. Other liquids like oil, butter, or egg can also be added at this stage depending on the recipe.
3. Combine the tangzhong mixture with the remaining flour and yeast to form a bread dough. Mix until well incorporated.
4. Transfer the risen dough to a lightly floured counter. Press it out into an 8x9 inch rectangle, pressing out any large air bubbles.
5. Portion the dough into 12 pieces. For each piece, stretch it into a 2x8 inch strip and roll it up into a cylinder. This shaping technique builds extra structure.
6. Place the shaped rolls tightly nestled together in a 9-inch cake pan. This encourages them to expand upwards rather than outwards during proofing.
7. Cover the pan loosely and let the rolls proof until they double in size, which takes about 45 minutes to an hour.
8. Bake the rolls until golden brown.
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