The fluffiest dinner rolls and the only recipe you are going to need to make amazing dinner rolls. It is soft like a cloud and tastes amazing! I use the tangzhong technique inhere. It causes the starch to gelatinize and accordingly hold onto extra liquid and thus yielding softer bread.
Ingredients:
for the tangzhong:
31 g bread flour (1/4 cup)
120 g water (1/2 cup)
Dough ingredients:
375 g bread flour (3 cups)
7 g non-fat powdered milk (1 and 1/2 tablespoon)
38 g granulated sugar (3 tablespoon)
5 g salt (1 teaspoon)
6 g yeast (2 teaspoons)
1 large egg
183 g milk (3/4 cup)
56 g soft butter (1/4 cup)
For the glaze: 1 Egg + 1 tablespoon milk
Coarse kosher salt to top the bread
Tips:
To ferment the dough, place in a warm place 25-27 °C /77-80°F... You can use the oven with the light on to achieve that….But if there is a thermometer, make sure that the temperature doesn't increase beyond the required temperature when the lights are on.
After shaping the bread, the tray can be put in the fridge overnight. Bring it out of the fridge about 2 hrs before baking