Ingredients
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Tangzhong
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1/2 cup milk
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1/2 cup water
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1/3 cup all purpose flour
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Bread Dough
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2 Tbsp milk
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1 1/2 tsp active dry yeast
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1 cup sour cream
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1/4 cup granulated sugar
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12 grams saltthis is about the equivalent of a heaping tablespoon of kosher salt
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2 eggs
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652 grams all purpose flourthis is the equivalent of about 5 1/4 cups
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8 Tbsp butter, room temperaturecut into pieces
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Garnish
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1 egg
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flaky salt
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fresh pepper
Directions
When I was little, homemade rolls usually had a hard crust on the outside that made them less than enjoyable to eat, at least in my little-kid opinion. Frozen rolls make things easy and they tend to always turn out well if you follow the instructions, but there is something about a well-made homemade dinner roll that is just that much more satisfying to eat. This recipe makes perfect parker house style rolls that are super fluffy and soft. My family always requests that I make the rolls for Thanksgiving and Christmas because they’re so good, and come out perfect every time. The secret, you ask? A Japanese technique called a “tangzhong”. Also called a water roux, tangzhong is a cooked mix of water and flour used to improve the texture of bread. You will notice that I entered the salt and flour measurements for this recipe in grams. This is because different types of salt have different amounts of “saltiness”, for example, kosher salt does not taste the same as flaky salt. Using the weight will ensure that you use the right amount of salt no matter what type of salt you use. In addition, flour will weight different amounts depending on how you scoop it, so weighing it guarantees the right amount of flour so that your rolls come out the right texture. In the notes attached to the ingredients, I did leave a conversion to Tablespoons and cups if you do not own a kitchen scale. I hope you try these rolls and enjoy them as much as my family does!
Steps
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1
Done
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TangzhongWhisk together the milk, water, and flour for the tangzhong in a small saucepan and set over medium heat, stirring until it becomes thick and stiff. Scrape the tangzhong into the bowl of a stand mixer fitted with the dough hook attachment. |
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2
Done
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YeastHeat the other 2 Tablespoons of milk to between 105-110F, I usually do this in a liquid measuring cup (this is the right temperature to kick the yeast into gear, but not too hot to kill it). Stir in the yeast and leave it for 5 minutes to bloom. |
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3
Done
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Bread DoughAdd the sour cream, sugar, salt, eggs, and flour to the bowl of the stand mixer with the tangzhong, then scrape in the yeast and 4 Tablespoons of the butter. Mix on low until a shaggy dough forms, then increase the speed to medium until the dough is smooth and supple (about 8-10 minutes). |
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4
Done
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Form the dough into a ball and leave it in a clean bowl to rise until it is doubled in size (About 1-1 1/2 hours). |
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5
Done
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Smear 2 Tablespoons of the butter on the bottom and sides of a 9x13" pan. It seems like a lot, but this is what you want. |
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6
Done
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Punch down the risen dough, and roll into a 12x12" square on a lightly floured surface. |
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7
Done
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Fold the square into thirds by folding the top half down 1/3 and the bottom half up 1/3 to make a 12x4" rectangle, then roll into a 16x6" rectangle. Finally, cut the rectangle into 24 - 2" squares |
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8
Done
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Pinch the corners of each square into the middle and place the roll seam down on an non-floured surface. Use a cupped hand to swirl the roll until if forms a tight little roll, then arrange into a 4x6 grid in the pan. |
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9
Done
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Cover the pan and allow the rolls to rise until they're nearly doubled, it should take about 40-60 minutes. You can also stop here and refrigerate them overnight. |
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10
Done
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Preheat the oven to 375F with the rack in the center position. Whisk the last egg until there are no streaks, then brush over the risen rolls. Sprinkle with the flaky salt and pepper. |
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11
Done
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Bake for 25-30 minutes until the tops are deep golden. Remove them from the oven and brush with the remaining 2 Tablespoons of butter. Let them cool for 15 minutes in the pan, then loosen and move the hole grid to a wire rack to cool. Enjoy! |
