A rival to Texas Roadhouse — soft, slightly sweet, and utterly addictive.
Yield: 24 rolls (2 sheet pans)
In a small saucepan, whisk together 3 Tbsp bread flour and ½ cup milk. Cook over medium heat, whisking constantly, until it thickens to a smooth paste (like pudding or glue), about 2 minutes. Transfer tangzhong to a small bowl and let cool to warm but not hot, about 5 minutes.
Why this matters: Tangzhong locks moisture into the dough, creating rolls that stay soft and fluffy for days.
In a large mixing bowl or stand mixer, combine 1 cup warm milk, ½ cup sugar, and 2 ¼ tsp instant yeast. Stir and let sit for 5–10 minutes, until the top is foamy and bubbly.
Add to the yeast mixture:
Mix until smooth. Add 4 ½ cups bread flour to start, mixing on low until a soft, shaggy dough forms. Add more flour, 1 Tbsp at a time, only if needed. Dough should be soft, tacky, and slightly sticky, but not wet or gluey.
Stand Mixer: Knead with dough hook on medium speed for 6–8 minutes.
By Hand: Knead on a lightly floured surface for 8–10 minutes, using a push-fold-turn motion.
The dough should be smooth and elastic, passing the windowpane test — stretch a piece thin, and it shouldn't tear easily.
Lightly oil a large bowl. Place dough inside, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.
Gently punch down the dough to release excess air. Divide into 24 equal pieces (~60g each). Shape each piece into a tight, smooth ball, tucking edges under. Place on parchment-lined sheet pans, spaced about 2 inches apart.
Cover rolls loosely and let rise until puffy and nearly doubled, about 30–45 minutes.
Tip: Lightly press a fingertip into the side of a roll: if the indentation springs back slowly, they're ready. If it springs back quickly, let rise longer.
Preheat oven to 375°F (190°C). Brush tops with melted butter before baking. Bake for 15–18 minutes, rotating pans halfway, until tops are deep golden brown and internal temp reads 190–195°F (88–90°C).
Remove from oven and immediately brush generously with melted butter. Optional: Sprinkle with a pinch of flaky salt for flavor pop. Let cool for 10 minutes, then serve warm.
These rolls are heavenly with a sweet butter spread.
Whip until fluffy. Serve at room temp.
