The tangzhong method (a cooked flour paste) makes these rolls shockingly soft and keeps them that way for days. Holiday-table currency.
320 g
🌾 Flour ›
plus 25 g for the tangzhong
120 ml
🥛 Milk ›
plus 75 ml for the tangzhong
40 g
🧈 Butter ›
soft, plus more to brush
Mise en place
Before you start
Yield: A dozen pull-apart rolls
Prep checklist
Flour — plus 25 g for the tangzhong
Milk — plus 75 ml for the tangzhong
Butter — soft, plus more to brush
Tangzhong: whisk 25 g flour with 75 ml milk over medium heat until pudding-thick, 2 minutes. Cool.
💡
The cooked paste locks in moisture — it's why Asian-bakery bread stays cloud-soft for days.
Knead everything (tangzhong included) to a smooth, tacky dough, 8 minutes. Rise 1 hour until doubled.
Divide into 12, roll into taut balls, and nestle in a buttered pan. Proof 45 minutes until pillowy-touching.
Bake at 180°C to golden, 18–20 minutes; brush with butter the moment they emerge.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
Keep exploring
Related recipes
Honey Oat Pancakes
American · Breakfast
Eggs Benedict
American · Breakfast
Breakfast Sandwich
American · Breakfast