First Let me say....THANK YOU
chopsaw
!!
I have been on an endless search to recreate one of my favorite breads...the butter bun roll. But not just any ole butter bun roll....one made by a local restaurant that to me is the best roll on the planet. Well....tonight, I nailed it. That Tangzhong you posted is the secret! I had never heard of it until you posted about it. That and the recipes at the King Aurthur site; The golden pull-apart butter bun recipe ...WOW! Now I can cross that one off the list. When I say nailed it...I mean not close...I mean spot on!
Here is the recipe (use the Tangzhong and some sourdough starter discard notes at bottom of the link):
https://www.kingarthurbaking.com/recipes/golden-pull-apart-butter-buns-recipe
So here we go!
Pulled out my Mom's old bread machine off the shelf and dusted it off, cleaned the pan and paddle (I would have done a hand kneed but I am still nursing my tendonitis). Did some calculations to make the Tangzhong (don't do that like I did.... the calculations are at the bottom of the page!) and figured out how much flour I needed to subtract to account for the starter...OH-and don't forget to increase the amount of water for the Tangzhong!
In the Bread machine on the dough setting for one hour and 40 minutes to mix, knead, and rise.
before, just as the dough came together...
After rising...
That old bread machine is great for making dough and rising...it is heated so dough rises great!
dough punched down, cut and formed into balls in greased round pans...
Let them rise for an hour covered with a towel @85*F...
And out of the oven brushed with melted butter...
All I can say is HOLEY KEY RAP these are good!!!!!!! I mean as in dangerously good....I'll wanna eat one whole pan every time I bake them!!! That Tangzhong is a REAL game changer!!!!!!! Pictures just do not do it justice!
chopsaw
!!I have been on an endless search to recreate one of my favorite breads...the butter bun roll. But not just any ole butter bun roll....one made by a local restaurant that to me is the best roll on the planet. Well....tonight, I nailed it. That Tangzhong you posted is the secret! I had never heard of it until you posted about it. That and the recipes at the King Aurthur site; The golden pull-apart butter bun recipe ...WOW! Now I can cross that one off the list. When I say nailed it...I mean not close...I mean spot on!
Here is the recipe (use the Tangzhong and some sourdough starter discard notes at bottom of the link):
https://www.kingarthurbaking.com/recipes/golden-pull-apart-butter-buns-recipe
So here we go!
Pulled out my Mom's old bread machine off the shelf and dusted it off, cleaned the pan and paddle (I would have done a hand kneed but I am still nursing my tendonitis). Did some calculations to make the Tangzhong (don't do that like I did.... the calculations are at the bottom of the page!) and figured out how much flour I needed to subtract to account for the starter...OH-and don't forget to increase the amount of water for the Tangzhong!
In the Bread machine on the dough setting for one hour and 40 minutes to mix, knead, and rise.
before, just as the dough came together...
After rising...
That old bread machine is great for making dough and rising...it is heated so dough rises great!
dough punched down, cut and formed into balls in greased round pans...
Let them rise for an hour covered with a towel @85*F...
And out of the oven brushed with melted butter...
All I can say is HOLEY KEY RAP these are good!!!!!!! I mean as in dangerously good....I'll wanna eat one whole pan every time I bake them!!! That Tangzhong is a REAL game changer!!!!!!! Pictures just do not do it justice!
Last edited:
