Crusty Poolish Rolls and Soft Tangzhong Buns
These dinner rolls offer two distinct textures: a rustic, crusty version made with a ripe poolish and a soft, luxurious milk bun created with a tangzhong starter. Both options are ideal for holiday tables or everyday dinner pairings.
Instructions
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Prepare Poolish
Combine flour, water, and yeast for the poolish. Let it ripen on the counter for 6 to 20 hours. Longer time develops more yeasty flavor. -
Make Crusty Dough
Once the poolish is ripe and bubbly, combine warm water, yeast, all-purpose flour, whole wheat flour, and salt. Mix with a spoon until combined, then switch to mixing by hand with a wet hand. -
First Ferment
Wrap or cover the dough and ferment for 30 minutes. After 30 minutes, fold the dough once. Ferment for 90 more minutes. -
Shape and Proof Crusty Rolls
Flip the dough out onto a floured work surface. Divide into 9 pieces of about 70g each. Shape as shown in the video and place on lightly floured parchment. Cover the shaped rolls with a sheet tray and proof on the counter for 90 minutes. -
Bake Crusty Rolls
Score the rolls with scissors. Bake at 465°F with steam for 18 to 22 minutes. Bake times may vary based on the oven. -
Make Tangzhong
Bring milk and water to a simmer. Whisk in all-purpose flour. Cook stirring constantly for 30 seconds until no longer lumpy and thickened. Set aside to cool for 10 minutes. -
Make Milk Roll Dough
In a stand mixer bowl, combine warm milk, yeast, sugar, egg, flour, and the cooled tangzhong starter. Mix on medium-low speed until combined. -
Add Butter
Slowly add softened butter one small piece at a time until creamed into the dough. Mix on high speed for an additional 1 minute. -
First Rise
Let the dough rise on the counter covered for approximately 90 minutes. -
Shape Milk Rolls
Divide into 9 dough balls of about 75g. Roll them tightly and place seam side down in an 8x8 inch cake pan, spreading them in a 3x3 arrangement. -
Proof and Bake Milk Rolls
Cover and proof on the counter for 90 more minutes, until roughly 2 to 2.5 times larger. Brush with egg wash (1 egg plus 1 tablespoon milk stirred together). Bake at 350°F for 20 minutes until dark. Brush rolls with melted butter when they come out of the oven.
Tips
For the crusty rolls, scoring with scissors helps control the rise. For the milk rolls, ensuring the tangzhong is cooled before adding it to the dough prevents the yeast from being killed by heat.
Video
“DINNER ROLLS 2 Ways” by Brian Lagerstrom , watch on YouTube.
About this recipe
This recipe features two different dinner roll styles. The first is a crusty rustic roll that uses a poolish mixture of flour, water, and yeast to develop flavor over time. The second is a soft milk bun roll that includes a cooked milk and flour paste called tangzhong, resulting in a squishy texture.
Serve these rolls alongside gravy or as a side bread. The crusty rolls are baked with steam for a crisp exterior, while the milk rolls are baked in a brick pan and brushed with egg wash and melted butter for a golden, soft finish.
