DP and I both enjoy chinese breads because they tend to have a very fluffy and soft texture. One of the items you will often see at Chinese bakeries are sweet rolls. The rolls are similar to King Hawaiian rolls, but even softer and fluffier.
I recently made some sweet dinner rolls adapting a recipe found here, but omitting the raisins. I also baked them in a rectangular pan so the rolls would have a better shape. I originally wanted to use an 8 x 8 pan, but mine was in use, so instead I used some bread pans.
The breads came out sweet and fluffy. A perfect bread to go with dinner or for a snack.
The recipe first requires you to make a “tangzhong” paste. It’s easy to make with bread flour and water. This tangzhong paste is supposed to make the bread very fluffy.
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Sweet dinner rolls (adapted from this recipe)
2½ cups bread flour
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (use this recipe here for the tangzhong)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
5. Roll out each part with a rolling pin into an oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. Turn the dough over, so that the folds face down and roll and flatten dough with pin. Flip dough again, so folded side faces up. Roll the dough up from top to bottom. Knead into a ball shape. Repeat this step of rolling for the rest of your dough. With seals of the dough balls facing down, place the eight balls into a greased 8 x 8 baking pan that is lined with parchment paper. Then cover with cling wrap or a wet towel. Leave it for the second round of proofing, about 45 to 60 minutes, until double in size.