You won’t believe how soft and squidgy these bread rolls are! The secret to their incredible texture is tangzhong, a flour and milk paste which, when added to doughs, increases the moisture and creates an extra soft, fluffy texture. These rolls make a great base for sandwiches, or use as a burger bun at your next BBQ.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Ingredients
FOR THE TANGZHONG
40g
strong white flour
125ml
milk
FOR THE ROLLS
500g
strong white flour, plus extra to dust
7g
sachet fast-action dried yeast
175g
extra mature Cheddar, coarsely grated
300ml
milk
Oil, to grease
Directions
Step 1Make the tangzhong by whisking the flour and milk together in a small pan until combined. Cook over medium heat, whisking constantly, until thickened. Scrape into the bowl of a freestanding mixer fitted with a dough hook and leave to cool completely.
Step 2Mix the flour, yeast, 125g cheese and 1tsp salt into the tangzhong bowl. Add the 300 milk and mix to make a dough (adding more milk if the mixture feels a little dry). Knead on medium speed for 5-8min, until smooth and elastic. Cover and leave to rise in a warm place for 1 1⁄2hr, or until doubled in size.
Step 3Lightly grease a 20 x 30cm roasting tin that’s at least 4cm deep. Scrape the dough on to a lightly floured work surface and shape into 12 equal balls (weigh for best results).
Step 4Arrange in the greased tin (the balls should be only just touching). Cover with greased clingfilm, oil-side down, and leave to rise in a warm place for 45min, or until noticeably puffed. Preheat oven to 180°C (160°C fan) mark 4.
Step 5Sprinkle over the remaining 50g cheese and bake for 25min, or until deep golden. Leave to cool in the tin for at least 20min, before serving warm or at room temperature.
If you don’t have a freestanding mixer, you can make the dough by hand. Use a large bowl and wooden spoon to mix the dough together, and then on to a lightly floured work surface and knead by hand for 10min.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
