Easy Pull-Apart Dinner Rolls
Get ready to whip up some Easy Pull-Apart Dinner Rolls that are sure to steal the show at your next meal! These fluffy delights are a breeze to make and promise to satisfy every craving
Ingredients
Tang Zhong
- 35 g flour
- 150 g milk
Milk Bread Rolls
- 380 g bread flour
- 3 g salt
- 60 g sugar (for savoury flavours, use half the amount of sugar)
- 6 g yeast
- 140 g lukewarm milk
- 1 egg
- 55 g butter (add in a bit at a time)
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
Stand Mixer Instructions:
- In a bowl, mix lukewarm milk with a pinch of sugar and add the yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a small saucepan, whisk together flour and milk for Tang Zhong. Cook over medium heat, stirring continuously until it forms a thick, pudding-like consistency. Set aside to cool.
- In the bowl of your stand mixer, combine bread flour, salt, sugar (or 30g for savoury), and yeast. Mix briefly to combine.
- Pour in the lukewarm milk and the cooled Tang Zhong. Mix on low speed until the ingredients come together.
- With the mixer running, gradually add the butter in small increments. Allow each addition to incorporate before adding more. Continue to knead until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- Punch down the risen dough and divide the tough into 16 equal pieces. Roll them into a ball and then place them in a pan of your choice and let them rise for another 45 minutes to 1 hour.
- Preheat the oven to 350°F (180°C). Bake the rolls for 20-25 minutes or until golden brown. Allow them to cool on a wire rack.
Thermomix Instructions:
- In the Thermomix bowl, add in milk with a pinch of sugar. Add the yeast and mix set at 37 degrees for 2 minutes on speed 2.
- While the Thermomix is activating the yeast, in a small saucepan, whisk together flour and milk for Tang Zhong. Cook over medium heat, stirring continuously until it forms a thick, pudding-like consistency. Set aside to cool.
- Combine bread flour, salt, sugar (or 30g for savory), and Tang Zhong with the activated yeast mixture. Then, set the dough kneading function for 1 minute to ensure thorough mixing.
- Set the Thermomix to 3 minutes keeping on knead function, and gradually add the butter through the lid in small increments. Knead for 3 minutes.
- Leave the dough in the Thermomix bowl, cover it with a cloth, and let it rise for about 1-2 hours or until it has doubled in size.
- Punch down the risen dough and divide the tough into 16 equal pieces. Roll them into a ball and then place them in a pan of your choice and let them rise for another 45 minutes to 1 hour.
- Preheat the oven to 350°F (180°C). Bake the rolls for 20-25 minutes or until golden brown. Allow them to cool on a wire rack.