I have a rocky history with dinner rolls… I believe I’ve been on a losing streak for years. So many recipes and they all turn out like hockey pucks. It’s so sad. View the video HERE

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So I was apprehensive going in to this recipe.

For starters, I didn’t have much bread flour, so I used all-purpose. I didn’t want to buy whole milk for one little recipe, so I used 2%. Also, my jar of instant yeast was getting a bit stale.

All of those factors played a part in how my rolls turned out. They weren’t hockey pucks, so I’ll call it a win, but they weren’t light and fluffy like the photo on KA’s website.

As for cutting corners, I did use my STAND MIXER. I don’t really consider that cheating, for me it is a great tool, especially when my hands are still and swollen.

You will want a nice round pan, 8 or 9 inches. I like the pans with higher sides, so a cake pans works well. I highly recommend getting a bench scraper, if you don’t already have one. These are great little tools to keep with your baking gizmos. I use mine almost weekly!

Make sure to follow the directions, you will want to leave your rolls in the pan for that full 10 minutes when you pull them out of the oven. They finish baking on the counter.

I’m going to stop talking and give you the recipe. Good luck!

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Ingredients

• Tangzhong (starter)

• 3 tablespoons (43g) water

• 3 tablespoons (43g) milk, whole preferred

• 2 tablespoons (14g) bread flour

• Dough

• 2 1/2 cups (300g) bread flour

• 2 tablespoons (14g) non-fat dry milk

• 1/4 cup (50g) granulated sugar

• 1 teaspoon (6g) table salt

• 1 tablespoon instant yeast

• 1/2 cup (113g) milk, whole preferred

• 1 large egg

• 4 tablespoons (57g) unsalted butter, melted

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Directions

• To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
• Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
• Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
• To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
• Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
• Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
• Place the rolls into a lightly greased 8″ or 9″ round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
• Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
• Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

How did yours turn out?!?!? Feel free to subscribe to the YouTube channel to bake along in *almost* real time. I post these videos on Saturday mornings! You can also follow along on the Facebook page, I post the ingredient list there every Wednesday!