Sourdough Tangzhong Milk Bread Dinner Rolls

Sourdough Tangzhong Milk Bread Dinner Rolls ingredients

• 2 tbsp bread flour
• 1/2 cup whole milk
• 100 g active sourdough starter
• 300 g bread flour
• 50 g granulated sugar
• 6 g fine sea salt
• 1 large egg
• 60 ml whole milk
• 50 g unsalted butter, softened
• 1 large egg
• 1 tbsp water
• 2 tbsp unsalted butter, melted

Watch how to make Sourdough Tangzhong Milk Bread Dinner Rolls

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Tangzhong Milk Bread Dinner Rolls

1. Prepare the Tangzhong: In a small saucepan, whisk together 2 tablespoons of bread flour and 1/2 cup of whole milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency, about 3-5 minutes. It should register 149-160°F (65-71°C). Remove from heat, transfer to a small bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and let cool completely to room temperature.
2. Combine wet ingredients: In a large mixing bowl, or the bowl of a stand mixer, combine 100g of active sourdough starter, 1 large egg, and 60ml of whole milk. Add the cooled tangzhong to this mixture and stir until well combined.
3. Add dry ingredients: Add 300g of bread flour, 50g of granulated sugar, and 6g of fine sea salt to the wet mixture. Mix with a spatula or the dough hook on low speed until a shaggy dough forms and no dry streaks of flour remain.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with a dough hook on medium-low speed for 5-7 minutes, until the dough is smooth, elastic, and passes the windowpane test.
5. Incorporate butter: Gradually add 50g of softened unsalted butter to the dough, a tablespoon at a time, kneading until each addition is fully absorbed before adding the next. Continue kneading for another 5-7 minutes until the dough is very smooth, soft, and extensible.
6. Bulk Fermentation (First Rise): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 3-4 hours, performing 2-3 sets of stretch and folds every 45-60 minutes during this period.
7. Shape the rolls: Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (approximately 60-65g each). Shape each piece into a tight, smooth ball by cupping it with your hand and rolling it against the counter.
8. Second Proof (Cold Fermentation): Arrange the shaped rolls in a greased 9x13 inch baking pan, leaving some space between them. Cover the pan tightly with plastic wrap and refrigerate for 8-16 hours (overnight). Alternatively, for a quicker proof, let them rise at room temperature for 2-3 hours until visibly puffy and almost doubled in size.
9. Bake the rolls: Preheat your oven to 375°F (190°C) about 30 minutes before baking. If cold proofing, remove the rolls from the refrigerator at least 1 hour before baking to come to room temperature. Whisk together 1 large egg and 1 tablespoon of water for the egg wash. Brush the tops of the rolls gently with the egg wash.
10. Bake for 20-25 minutes, or until the rolls are deeply golden brown on top and cooked through. An internal temperature of 200°F (93°C) indicates they are fully baked. Remove from the oven and immediately brush the tops with 2 tablespoons of melted unsalted butter for extra flavor and softness. Let cool slightly before serving warm.

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