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Spoiler: they\u2019re so good, they were not just eaten at dinner. They were anytime rolls, and they\u2019re already nearly gone after making them a few days ago. <\/p>\n\n\n\n
I didn\u2019t do much to alter the original recipe, but for once, I wish I would have read the comments in an article. At least before I ran into the exact same issue and could have saved myself some time, and a little bit of yeast and milk. The recipe says to use the same saucepan from the tangzhong steps to warm a little milk and add yeast until it dissolves; mine clumped. I, instead, ended up using a small bowl and microwaving the milk for a short bit until it was warm, then adding a pinch of sugar, and then the yeast. Worked like a charm on the second go.<\/p>\n\n\n\n
Otherwise, while it was time-consuming, nothing was difficult and about all of it was expected for a yeast bread, so it was a nice way to kick off the new year. And stay away from the news for a few hours.\u00a0<\/p>\n\n\n\n Here\u2019s what I did: <\/p>\n\n\n\n Ingredients\u00a0<\/strong><\/p>\n\n\n\n Directions<\/strong><\/p>\n\n\n\n Make the tangzhong: whisk together \u00bd c. milk, \u00bd c. water, and \u2153 c. flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a stiff paste forms (per the directions: it should resemble mashed potatoes), about 2 minutes. Remove from heat and scrape the mixture into the bowl of a stand mixer, which is fitted with a dough hook. <\/p>\n\n\n\n Warm the remaining 2 T. milk until lukewarm. Add a pinch of sugar and the yeast, and whisk until dissolved. Let sit about 5 minutes until the mixture is foamy. <\/p>\n\n\n\n Meanwhile, add the sour cream, salt, 2 eggs, 4 T. butter, and 5 c. bread flour to the tangzhong. Scrape in the yeast mixture, and mix the dough together on low speed until it\u2019s shaggy. Increase the speed to medium and mix, scraping as necessary and adding any more flour by the tablespoon if needed, until the dough is smooth, about 8 minutes. <\/p>\n\n\n\n Dust the dough with flour and shape into a smooth ball. Place the dough inside a large bowl and cover. Let sit at room temperature until doubled in size, about 1 to 1 \u00bd hours. <\/p>\n\n\n\n Meanwhile, coat a 9 x 13 in. casserole dish with 2 T. butter.<\/p>\n\n\n\n Punch down dough and turn it onto a lightly floured surface and stretch into a square. Roll out into a 12 in. square, dusting with more flour as needed. Sprinkle chives evenly on top of the dough. <\/p>\n\n\n\n Starting at one end, loosely roll up dough, and flatten into a long rectangle using your hands. Roll out dough again, dusting with flour as needed, into about a 6 x 16 in. rectangle. Cut into 24 squarish pieces, in a 3 x 8 grid. <\/p>\n\n\n\n Working 1 piece at a time, pinch the corners together to form a teardrop shape. Then, seam side down, roll the dough into a round ball. Place in prepared casserole dish and repeat with the remaining pieces of dough, making about a 4 x 6 grid. Cover with plastic wrap and let sit at room temperature until doubled in size, about 45 to 60 minutes. <\/p>\n\n\n\n Meanwhile, place a rack in the middle of the oven and heat to 375 degrees. <\/p>\n\n\n\n Whisk remaining egg in small bowl, uncover the dish and gently brush the tops of the rolls with egg, and then sprinkle with salt and pepper. <\/p>\n\n\n\n Bake rolls until tops are deep golden brown, about 25 to 30 minutes. <\/p>\n\n\n\n Remove from oven and immediately brush tops with remaining 2 T. butter. Let cool about 5 minutes and then slide the entire grid of rolls onto a wire rack. Serve warm or let cool and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" One of my favorite things about doing this blog is regularly challenging myself to try something new. Sure, I like getting my favorites written down and sharing them, and of course, eating my creations, but that\u2019s not all! This week\u2019s joy, after a whole year of making breads, was learning about tangzhong. It\u2019s a technique … <\/p>\n![\"\"](\"http:\/\/christiniacrippes.com\/food\/wp-content\/uploads\/2021\/01\/20210103_202220-1024x1024.jpg\")