Get ready to make the softest, fluffiest rolls you've ever tasted! Using Japanese techniques, these no-knead rolls will stay deliciously soft for several days after baking. You won't believe how easy it is to achieve bakery-quality results in your own kitchen.
Recipe Attribution: The Culinary Cartel
Ingredients:
- 6g Yeast
- 3 tbsp warm milk
- 20g sugar
- 270g flour
- ¾ tsp salt
- 3 Tbsp water
- 25g Butter
- Additional melted butter for brushing the rolls (optional)
- 1 Egg
Tangzhong:
- 30g flour
- 80g water
- 50g milk
Special equipment:
- 9x7inch rimmed baking sheet
Method:
- Add the yeast, just warm milk and water, along with half of the sugar, then whisk to combine. Set aside to get foamy (about 5 minutes)
- For the Tangzhong, Combine the flour, water and milk, and whisk until smooth. Pop the mixture in the microwave and stir every 20 seconds until the flour and water creates a thick, gloopy paste.
- Chefs tip: This paste is borrowed from the technique for Japanese Milk Bread and is the secret to soft and fluffy rolls for days!
- Add the butter to the tangzhong mixture and stir until combined. Add the egg, then quickly whisk this into the mixture.
- Make the dough by adding the flour, salt and remaining sugar in a bowl. Once the yeast is foamy, whisk the yeast mixture into the wet ingredients, then form a well in the flour and pour in the mixture.
- Using a spatula or wooden spoon, stir the mixture until no traces of flour remain, and the dough is evenly mixed. The dough will be thick and sticky. Cover the dough with a damp tea towel and allow to rise until tripled in volume, about 1-2 hours depending on the room temperature.
- Once tripled in volume, punch the dough down. then briefly ih in the bowl to get rid of any bubbles.
- Turn the dough out onto a floured surface, roll it into a sausage shape, then divide into 12 evenly sized pieces.
- Dust the balls in flour to prevent sticking, and using lightly oiled hands, push the dough balls into a disk. Gather the edges of the disk into the center to form a tight ball, then roll the ball between your hands to smooth out the shape. Repeat with the remaining dough balls, then place all the dough balls onto your lightly oiled baking sheet, leaving a slight gap between each ball to allow for room to prove.
- Drape a sheet of cling wrap over the dough and set aside for 30minutes -1 hour to prove, or until double in size.
- Once ready to bake, preheat the air fryer. Select Bake at 165C for 17 minutes. The rolls will be hollow sounding when tapped, if cooked through completely.
- Brush the rolls in a little melted butter for a lovely glossy finish.