Stand Mixer Sourdough Tangzhong Yeast Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 17:22

    [22] 

    A joyful heart is good medicine,

        but a crushed spirit dries up the bones.

1 1/2 t instant yeast

110 g warm whole milk (heated to 100F to 110F 

1 T sugar

2 large eggs 

3 1/2 T virgin olive oil

200 g sourdough discard

1 t salt

3 1/2 c bread flour or all-purpose flour

Tangzhong method for extra-soft rolls: Whisk 3 T flour (24g) and ½ c milk (120g) in a saucepan over medium heat until it reaches 149°F and thickens into a paste. Cool to room temperature

In the bowl of a stand mixer, add yeast, sugar and warm whole milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy

Stir by hand

If you keep your yeast in freezer, it can take 20 minutes to bloom

After bloom add eggs, oil, sourdough discard, fine salt, tangzhong and bread flour

Add flour a quarter at a time 

Hand mix

Mix together the ingredients with the dough hook or paddle

I used the paddle

Once a dough ball has formed, proceed to knead for 8 minutes

If using a stand mixer, use the medium speed

The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl

You know kneading is complete when the dough is smooth and elastic

Take out the dough hook and keep the dough in the bowl and cover it with plastic wrap

Let the dough rise for 45 to 60 minutes until the dough has doubled in size

Set in oven covered with light on

Once the dough has doubled in size, remove it from the bowl to a lightly floured parchment sheet

I kneaded mine a little  

Divide the dough into 12 equal pieces 

I stretched each cut piece and kneaded a little 

Create a roll out of each dough piece

Stretch and fold under and pinch 

Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball 

Place the dough ball in a 9 x 13 baking pan or dish lined with parchment paper or sprayed with non-stick cooking spray and repeat rolling each remaining dough ball until you fill the baking pan with 12 large rolls.

Cover the rolls with plastic wrap for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back

If it bounces back fast, then proof for a bit longer

While the rolls are rising, preheat the oven to 350F and place the rack in the upper half of the oven so that the rolls are closer to the heating element when you bake them

Once your rolls are ready, if you want to add an egg white wash, brush it lightly across the top of all of your rolls using a pastry brush

Bake the rolls at 350F for 15 to 20 minutes until golden brown on top

A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll

Allow the rolls to cool for 20 minutes before serving

I made sour honey butter to compliment these rolls