The Softest Pull Apart Bread Rolls

The Softest Pull Apart Bread Rolls

I tinkered with an already delicious recipe for Bread Rolls of my husband's grandmother's and came up with a recipe for the softest most pillowy bread rolls I've ever had! This recipe uses a method of cooking a small portion of the flour in some of the milk called tangzhong, which along with a couple of eggs, makes for a soft and velvety textured roll.  This recipe makes 12 large-sized rolls or 16 medium-sized ones. I use a stand mixer for preparation but the bread rolls could be kneaded by hand. For the most accurate results, I recommend measuring by weight, but I have included volume measurements as well.
Servings: 12 yield(s)
Prep Time: 210 mins
Cook Time: 12 mins
Total Time: 222 mins
Ingredients
  • 410 grams bread flour (3 cups)
  • 73.5 grams egg (2 large)
  • 234 grams whole milk
  • 55 grams granulated sugar (1/4 cup)
  • 82 grams unsalted butter, melted (6 tbsp)
  • 10 grams salt (1 1/2 tsp)
  • 9 grams instant or rapid rise yeast (2 1/4 tsp)
  • 2 tbsp butter for finishing (30 grams)
Instructions
  1. Combine 23 grams (3 tbsp) flour and 113 grams (1/2 cup) milk in a small saucepan. Heat over medium heat, whisking constantly, until thick. Transfer mixture to the bowl of a stand mixer and let cool to warm to the touch, but not hot.
  2. Add the rest of the milk along with the melted butter, eggs, sugar, salt, remaining flour and yeast. Mix well to combine.
  3. Using the dough hook, mix on speed 2 until the dough is smooth and elastic. When you stretch the dough, you should be able to stretch it thin enough to be able to see through it without the dough tearing. This step could take up to 10 minutes. The dough will still be a bit sticky at this point but should start to pull away from the sides of the bowl as you mix it.
  4. Transfer the dough to a lightly greased bowl and let proof in a warm environment (24-25 C) for until doubled in size and the dough doesn't stick to your finger when gently poked, about 2 hours.
  5. Grease a 12-cup muffin pan.
  6. Turn the dough out onto the counter and divide it into 12 equal portions of about 70-71 grams each.
  7. Divide each portion again into 2 and roll each into round balls with a taut surface. Place 2 balls side by side in each muffin cup. Spray a sheet of plastic wrap with cooking spray and cover the muffin tin. Let rise once more until the dough is puffy and higher than the rim of the muffin cup, about 1 hour.
  8. 30 minutes before baking, preheat the oven to 400F/205 C
  9. Bake the rolls until golden on top, about 10-12 minutes. While the rolls are baking, melt 2 tbsp butter.
  10. Remove the pan from the oven and immediately brush the tops liberally with the melted butter. Let cool in pans for 5-10 minutes, until cool enough to handle then move to a rack to cool completely or serve warm.