Prepare the Tangzhong: In a small saucepan, whisk together the All-Purpose Flour and Milk. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and let cool completely.
In a large bowl, combine the Warm Milk, Active Dry Yeast, and 1 tablespoon of Granulated Sugar. Let stand for 5-10 minutes until foamy.
Add the remaining Granulated Sugar, Salt, melted Unsalted Butter, and cooled Tangzhong to the yeast mixture. Mix well.
Gradually add the Bread Flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 60-75 minutes, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a small ball and place them in a greased 9x13 inch baking dish.
Cover the rolls and let rise for another 30 minutes.
While the rolls are rising, prepare the Honey Butter by combining the softened Unsalted Butter, Honey, Ground Cinnamon, and Vanilla Extract in a small bowl. Mix until well combined.
Bake the rolls in a preheated oven at 350°F (175°C) for 18-22 minutes, or until golden brown.
Immediately brush the warm rolls with the Honey Butter. Serve warm.
Ingredients
12
1/4 cup30 gAll-Purpose Flour
1/2 cup120 mLMilk
1 cup240 mLWarm Milk
2 1/4 tsp7 gActive Dry Yeast
1/4 cup50 gGranulated Sugar
1 tsp5 mLSalt
1/4 cup57 gUnsalted Butter-melted
3 - 3 1/2 cups360 - 420 gBread Flour
All of theN/ATangzhong
1/2 cup113 gUnsalted Butter-softened
2 tbsp30 mLHoney
1/2 tsp2.5 mLGround Cinnamon
1/4 tsp1.25 mLVanilla Extract
Equipment
Small Saucepan
Large Bowl
Measuring Cups and Spoons
9x13 inch Baking Dish
Mixer (optional)
Oven
Instructions
Prepare the Tangzhong: In a small saucepan, whisk together the All-Purpose Flour and Milk. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and let cool completely.
In a large bowl, combine the Warm Milk, Active Dry Yeast, and 1 tablespoon of Granulated Sugar. Let stand for 5-10 minutes until foamy.
Add the remaining Granulated Sugar, Salt, melted Unsalted Butter, and cooled Tangzhong to the yeast mixture. Mix well.
Gradually add the Bread Flour, 1 cup at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 60-75 minutes, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a small ball and place them in a greased 9x13 inch baking dish.
Cover the rolls and let rise for another 30 minutes.
While the rolls are rising, prepare the Honey Butter by combining the softened Unsalted Butter, Honey, Ground Cinnamon, and Vanilla Extract in a small bowl. Mix until well combined.
Bake the rolls in a preheated oven at 350°F (175°C) for 18-22 minutes, or until golden brown.
Immediately brush the warm rolls with the Honey Butter. Serve warm.
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