Joshua Weissman's Dinner Rolls

By Chef Joshua Weissman

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https://www.joshuaweissman.com/post/greatest-dinner-rolls

Ingredients

Tangzhong

• 2 Tbsp (20g) bread flour

• 2 Tbsp (27g) water

• 4 Tbsp (60g) whole milk

Bread Dough

• 2.5 cups (320g) bread flour

• 1 Tbsp (9g) active dry yeast (instant works as well)

• 3/4 tsp (3g) fine sea salt

• 1/2 cup (120g) whole milk

• 1/4 cup (56g) granulated sugar

• 3 Tbsp (42g) unsalted butter, softened

• 1 whole egg, room temperature

Egg wash

• one egg

• splash of whole milk (about 2 tablespoons)

Directions

1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.

2. Once thick, remove from heat and let it cool to room temperature.

3. For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 10 minutes.

4. In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.

5. When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes.

6. Dump dough onto a work surface and roll into a tight ball.

7. Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.

8. Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).

9. Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.

10. Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes.

11. Remove buns from oven and enjoy!