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Fresh Milled Mama

Soft Brioche Dinner Rolls Made With Fresh Milled Flour (Tangzhong Method)

5 from 4 votes
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Rising (1st and 2nd) 2 hours
Total Time 2 hours 35 minutes
Servings: 12 Dinner Rolls
Course: bread, dinner, side
Cuisine: American
Ingredients Method

Ingredients
  

For Tangzhong
  • 18 grams fresh milled hard white wheat flour  (2 tbsp.)
  • 60 grams milk  (1/4 cup)
  • 30 grams water  (2 tbsp.)
Dough
  • 180 grams milk  (3/4 cup)
  • 2 1/2 tbsp sugar
  • 425 grams fresh milled hard white wheat flour  (approx. 3 1/2 cups flour)
  • 2 eggs
  • 36 grams salted butter softened (3 tbsp.)
  • 9 grams  instant yeast  (1 tbsp.) (I use SAF brand)
  • 1 1/2 tsp. salt
Egg Wash Topping
  • 1 egg
  • 1 tbsp water
  • melted butter for brushing on after baking

Method
 

Make Tangzhong
  1. Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
  2. 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.
Make Dough
  1. Mix the tangzhong mixture with the milk to cool it down so it doesn't kill the yeast.
  2. Next mix in the yeast and sugar.
  3. Add in flour and turn mixer on.
  4. While mixer is going add in the eggs. Mix until incorporated. Then add in your softened butter and salt.
  5. 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.
  6. 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. I recommend baking these in a 9x13 pan, but you can use a standard baking sheet or bigger if you're doubling the recipe. It's very flexible.
    *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.
  7. Next, cover with plastic wrap or a clean towel and let the buns rise until doubled and puffy.
  8. Preheat your oven to 375F
  9. Before putting your buns in the oven do an egg wash made with 1 egg and 1 tablespoon of water.
  10. Bake for 17-20 minutes until they are a nice, deep golden brown. (time may vary with different ovens)
  11. Remove from oven and brush with softened/melted butter and let cool on cooling rack.