Milk Rolls - IDY version

I didn’t bring my starter down to Fort Lauderdale with me this season, so any bread baking I do here will be with IDY.  For our dinner party yesterday I decided to make some simple milk roll.  These use a tangzhong and King Arthur’s AP flour.  They were soft and fluffy and seemed to be enjoyed by all.  The smell of the dough is so different when using IDY, I often forget how different it is from my starter until I use IDY which is rare.

Tangzhong

25g  - King Arthur AP flour

125g -  milk

The classic ratio in tangzhong 1:5 and better for hand mixing compared with 1:2 ratio stiff tangzhong.

Final dough

371 g KA AP flour and 29 g to mix blend with butter when mixing by hand

50 g granulated sugar

150 g 1% milk

1 egg

2 Tbsp room temperature butter (29 g) Mix with 29 g of flour

2 tsp - instant yeast

1/2 tsp salt

All of the tangzhong mixture

egg wash: 1 yolk and 1 tbsp milk, beaten…
 

Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux.  Let cool before adding to final dough.  Or add to cold milk and egg to cool it down.
 

Blend room temperature butter and flour together and set aside to incorporate after the dough is well developed.

Whisk together dry ingredients flour salt and yeast.

To mix by hand, add the salt and yeast to the wet ingredients (milk, tangzhong and egg) to dissolve.  Next add the flour and mix with a silicone spatula until no dry flour remains.  Rest 10 mins.  Next perform French folds until the dough is well developed.  Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed.  Form into a tight ball and place in a bowl covered with plastic or a damp cloth and place in a warm place until doubled (about 1hr 20 mins).  Can do a cold retard overnight for next day bake.

Butter a large baking pan.  Punch the dough down and then divide into 12 equal portions.  Form each into tight boules.  Place in the buttered baking pan seem side down.  Cover them and allow them to fully proof about 1 hour 20-30 mins, they should pass the poke test.

After about 30 mins of proofing time, whisk your remaining egg and milk and then brush the small boules.

About 30 mins prior to end of final proof preheat the oven to 350°F.

Immediately prior to baking brush the dough again with the egg and milk mixture.

Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.
 

Remove the bread from the oven but not the pans, brush the tops with butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary.  Sprinkle with fleur de sel if you wish after brushing with butter.

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