top of page

Bread Buns/Rolls

When you can make basic buns, you can later create many delicious dishes, from breakfast, brunch, treats and even to main course dinner. Let's bake.

Bread Rolls/Buns Recipe


Baking tray, Rolling pin, Brush


for 6 servings

A. Tangzhong:

  • 15g (2 tablespoons) bread flour

  • 25g (2 tablespoons) water

  • 45g (4 tablespoons) whole milk

B. Bread Dough:

  • 350g (2 1/2 cup) bread flour

  • 8g (2 teaspoons) instant yeast

  • 6g (1 teaspoon) fine see salt

  • 26g - 40g (2 - 3 tablespoons) granulated sugar

  • 1 whole egg (54g)

  • 120g (1/2 cup) whole milk

  • 42g (3 tablespoons) unsalted butter

C. Egg wash:

  • 1 whole egg

  • Flash of whole milk (optional)

  1. To cook tangzhong, mix all ingredients in a saucepan, bring on high heat, whisk continuously until it gets sticky and becomes a paste (takes about 2 minutes). Wait until it cools down to room temperature before adding in the dough.

  2. To knead the dough, mix all the dried ingredients together first. Then add room temperature tangzhong and egg, start kneading. Pour milk slowly while kneading. When the ingredients come together, continue to add butter spoon by spoon and knead until it forms a smooth dough. It is ready when the dough does not stick to your hands or the mixing bowl.

  3. Proof the dough for 1 hour or more until it rises at least double in size.

  4. Punch and knead the dough again after proofing to release air bubbles. Divide the dough in to 6 equal pieces, weights ~ 110g for each. Shape each bun into a round ball. Place them in a non stick baking tray, each bun stays 3 inches apart from the others.

  5. Proof the buns again for 1 hour until at least double in size.

  6. Brush egg wash on each bun before baking. Bake at 350 Fahrenheit for 18 - 20 minutes until golden brown. Optional: Brush melted butter on the buns after they get out of the oven.



bottom of page