Soft and Fluffy Dinner Rolls with Tangzhong and Poolish

Today, we're making dinner rolls! Using the tangzhong 20 method and a poolish pre-ferment, these rolls are pillow-like in their texture and delicious in taste. They go well with everything, and truly steal the show with how good they are. We'll walk you through the entire process of making them, and cover some of the science behind the recipe so that you know everything you need to know. Watch the video for more! #tangzhong #dinnerrolls #poolish References The Science of a Japanese Milk Bread    • The Science of a Japanese Milk Bread: A Sh...   The Science Behind Eggs in Bread    • Whole Egg, Egg White and Egg Yolk, What Th...   The Ultimate Guide to Tangzhong    • The Ultimate Guide to Tangzhong | The Scie...   Ingredients Dinner Rolls with Tangzhong and Poolish and eggs Baking Pan 28x18x4.5 cm3 Ingredients Weight (g) % Total Flour 300.0 100.0% Hydration 213.5 71.2% Tangzhong 20 Bread Flour 60.0 20.0% Boiling Water 75.0 25.0% Poolish Bread Flour 50.0 16.7% Water 50.0 16.7% Instant Yeast 0.5 0.2% Final Dough Bread Flour 190.0 63.3% Sugar (Sucrose) 18.0 6.0% Milk 55.0 18.3% Butter 20.0 6.7% Eggs 50.0 16.7% Salt 5.0 1.7% Total Fat* 22.8 7.6% Milk Water Replacement 25.8% Total Dough 573.5 Divided by 8 71.7 Chapters 0:00 Intro 0:37 Opening 1:11 Poolish 3:03 Tangzhong 5:13 Final Dough 10:33 Preshaping 15:40 Shaping 20:28 Baking 21:24 Science