These soft brioche dinner rolls made with fresh milled flour are so light and fluffy! Enjoy them with any meal. Whether it’s family dinner or a holiday feast. They’re so soft that nobody will even know they’re fresh milled.
What You’ll Need To Make Soft Brioche Dinner Rolls Made With Fresh Milled Flour
Flour– I used fresh milled hard white wheat for this recipe.
Milk
Active Dry Yeast
Salt
Sugar
Eggs
Butter
What Is The Tangzhong Method?
The tangzhong method is an Asian technique that is known to create soft, squishy bread. This method of pre-cooking a small amount of flour, milk, and water pre-gelatinizes the starches in the flour, resulting in more moisture in the dough.
This is great! It gives the fluffy, soft texture that we’re used to in store-bought bread. Pictures just don’t do them justice so you’ll just have to try for yourself and see what it’s all about. If you want to read more about the tangzhong method, check out this article by King Arthur.
Pictured above is the process of the tangzhong method in action. It changes fairly quickly in about 2-3 minutes.
How To Store Soft Brioche Dinner Rolls
If you have any left to put away then put them in an airtight container or ziploc bag. They should last 3-4 days. Just don’t put them in the fridge or it will dry them out and make them stale. You can also read this article on more about bread storage.
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Soft Brioche Dinner Rolls Made With Fresh Milled Flour (Tangzhong Method)
Ingredients
Method
- Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
- Stir constantly until thickened, about 2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
- Mix the tangzhong mixture with the milk to cool it down so it doesn't kill the yeast.
- Next mix in the yeast and sugar.
- Add in flour and turn mixer on.
- While mixer is going add in the eggs. Mix until incorporated. Then add in your softened butter and salt.
- Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. Form the dough into a ball, put it in a greased bowl, cover and rise for about an hour or until doubled in size. This will vary by the temperature in your home.
- Once it's doubled in size, oil your hands and punch the dough down. Divide evenly into 12 pieces. I weigh all of the dough and divide by 12 in grams to make it easier. You can also eyeball it.Shape your dinner rolls. *Pull the outer edges up and towards the center of the dough, all around to create surface tension for the top. Gently pinch the pulled edges together. Turn the ball over so that the seam side is facing down on your work surface. Cup the dough ball with your dominant hand move your hand and move in a small circular motion, gently dragging the ball along. This takes a little practice, but you’ll start feeling the ball tightening and the surface getting smooth.
- Next, cover with plastic wrap or a clean towel and let the buns rise until doubled and puffy.
- Preheat your oven to 375F
- Before putting your buns in the oven do an egg wash made with 1 egg and 1 tablespoon of water.
- Bake for 17-20 minutes until they are a nice, deep golden brown. (time may vary with different ovens)
- Remove from oven and brush with softened/melted butter and let cool on cooling rack.
So there’s no autolyse with the roll recipe?
Not with these!
My daughter and I tried this recipe and these rolls turned out AMAZING!!
Awesome! So glad to hear you enjoyed them!
Can we make it woth sourdough instead of yeast?
I’m sure you could, but I haven’t done it and swapped starter in place of yeast to know the ratios.
Absolutely beautiful and wonderful! These turned out great. I followed the recipe exactly and was worried the dough was too sticky at first. I’m so glad I resisted adding flour, they were marvelous. Definitely worth the extra step on the stovetop. I will make these for thanksgiving dinner. Thank you!!
So glad to hear! I know it can be hard to trust the process sometimes! Enjoy!
So, I have the Zojirushi bread machine but no mixer. Would I just put tangzhong mixture and dough mixture together in the bread machine to run a dough cycle?
Yes! Another follower did this and it turned out great!
Would it be possible to make these ahead of time and freeze? How would I go about doing that if so (newbie baker here).
It probably is, but I haven’t ever tried doing it personally so I don’t know the process. I should probably try sometime!
Normally, after you form the rolls you can put on sheet pan with a little space between and freeze. Once frozen, store them in a freezer ziplock bag. The day before you want to use them, put them in the vessel you want to cook them in and put in fridge (cover with plastic wrap). Take them out and put on the counter for about 2 hours to rise then cook as recipe says.
Can I use honey instead of sugar? If so, how much?
Yes, you may need to up the flour a little since you’re adding a liquid. I’m not sure exactly how much because I haven’t personally tried it yet.
I’d like to make these tomorrow for Thanksgiving. If I want to double the recipe, do I double all ingredients or should the yeast be less than doubled?
I double everything when I double the recipe.
You KNOW these will be on my Thanksgiving table!
I’m obsessed with this recipe – in buns, rolls, or loaves… it is the best FMF recipe out there for white bread folks! ❤️
<3 <3 <3
Hi Do I take flour and milk from the dough recipe or is it separate?. I made these and the dough could not form a ball after the mix please help
The tangzhong ingredients are listed separately, but they will all mix together.
Made them for Thanksgiving. They were great. So soft! These will be my go to rolls from now on!
Yay! Thanks for your feedback! <3
What do you bake them in? Do they need space between each roll or are the baked touching? Thanks
I bake them in a 9×13 pan and like them close enough so they rise up and touch each other. You can do this on a regular baking sheet touching or not. It’s up to you.
Can I make the dough in my bread maker? I don’t have a good mixer yet.
Yes! Others have done this.
Can I substitute Khorasan for some of the hard white?
I haven’t personally in this recipe, but I have subbed about 1/3 of the hard wheat with khorasan and it worked fine. I think it would work!
When do you add the extra milk? I didn’t see it in recipe?
Step 1 under the tangzhong part includes the 1st amount of milk and step 1 under make the dough includes the other milk.