Sources:
- Hydration
- 76.8 %
- Salt
- 1.7 %
- Total flour
- 37993 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 4956g | Water | 13 % |
| 4956g | Milkwhole | 13 % |
| 1652g | Bread flour | 4.3 % |
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 936g | Instant yeastor twice the weight in fresh yeast | 2.5 % |
| 5506ml | Waterfor the yeast | 14.5 % |
| 36341g | Bread flour | 95.7 % |
| 4956g | Sugar | 13 % |
| 661g | Salt | 1.7 % |
| 13766ml | Milkwhole | 36.2 % |
| 110 | Egg | |
| 5506g | Butterunsalted, room temperature | 14.5 % |
Method
- Tangzhong: whisk the water, milk, and flour for the tangzhong in a small saucepan until no lumps remain. Cook over low heat, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Move it to a small bowl and let it cool to room temperature.
- Dissolve the yeast in the water for the dough.
- Combine the tangzhong with all the dough ingredients except the butter. Mix on low speed until a smooth, elastic dough forms.
- Add the butter in two batches and continue to mix on low speed.
- Shape the dough into a ball. Let it rest in a lightly greased, covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled.
- Gently deflate the dough. Divide it into 8 equal pieces for large rolls, or 10 for medium rolls. Shape each piece into a ball.
- Put the rolls in a lightly greased pan. Cover the pan and let the rolls rest for 40 to 50 minutes, until puffy.
- Preheat the oven to 175 °C. Brush the rolls with milk or egg wash (1 egg beaten with 1 tbsp cold water). Bake for 25 to 30 minutes, until golden brown on top. A thermometer in the centre of the middle roll should show at least 88 °C.
- Let the rolls cool in the pan for 10 minutes, then move them to a rack to cool completely.