This is such an easy recipe to make. I first heard about the Tangzhong method from my dear friend Steph Clubb – teacher and friend extraordinaire. What I like about using this method for burger buns and in particularly this recipe is the super soft crumb it yields and the roll has substance. Shop-bought rolls just don’t have the same satiety in my humble opinion, you squidge them and the squeeze to nothing.
There is no question a stand alone mixer does take a lot of the hard work out. I privately tutor food and nutrition GCSE students and it is a great method to increase their skills and get a great result. It has also been chosen by students on one of my Dofe Online Cookery courses – either International or Baking course, I can’t remember which.
I find the hardest part is shaping the dough for the first prove, but if it is too sticky, I pop it in the fridge for 10 mins to make it a bit more manageable – don’t be tempted to add oodles of flour! You will just end up with dense hard rolls – and you don’t want that!
The milk can be whole or skimmed, you could even use water – it is the process of gelatinisation that creates the soft texture. In the dough recipe weigh out the flour, yeast, sugar, milk powder and salt in the same bowl. If you are using unsalted butter you could increase the amount of salt to 1 ½ tsp. I use fast action yeast – Doves organic – if your yeast needs hydration before use, use some of the milk. If you make them do give do share either by email or a tag on social media.
25g Strong white flour
The tangzhough paste
1 egg, beaten
365g bread flour
14g dried active yeast
20g granulated sugar
30g milk powder
45g salted butter, softened
1 egg, whisked for egg wash
Handful of sesame/poppy
2 x non stick baking trays, greaseproof paper