Servings: 12
Calories: 169kcal
Equipment
- stand mixer optional
Ingredients
Tangzhong
- 20 g bread flour
- 100 g milk
Dough
- 115 g warm milk 95-100℉ (35-37℃)
- 1 tablespoon honey
- 4 g instant dry yeast 7g if using active dry
- 330 g bread flour
- 1 teaspoon kosher salt
- 1 large egg room temperature
- 4 teaspoon fresh rosemary chopped
- 28 g unsalted butter room temperature
Honey Butter
- 1 tablespoon unsalted butter melted
- 3 tablespoon honey
Decorations
- fresh dill
- flat-leaf parsley
- pink peppercorns
- flaky sea salt
Instructions
- To make tangzhong paste, combine flour and water In a small saucepan.Stir on low heat until it forms a paste. Turn off heat and set aside to cool.20 g bread flour, 100 g milk
- If using active dry yeast, combine milk, honey, and yeast in a small bowl or glass. Let it bloom for 10 mins until you see bubbles and foam. If using instant or rapid dry yeast, skip this step.
- In a large mixing bowl, combine yeast, warm milk honey (or yeast mixture), flour, salt, egg, rosemary, and all the tangzhong paste. Mix until all dry flour is incorporated. Add butter, and knead for 10-15 mins. Transfer to a clean bowl, cover, and let it rise until it’s doubled in size - usually 1-1½ hours depending on your kitchen temp.115 g warm milk, 1 tbsp honey, 4 g instant dry yeast, 330 g bread flour, 1 tsp kosher salt, 1 large egg, 4 tsp fresh rosemary, 28 g unsalted butter
- In the meantime, melt butter in a small mixing bowl or saucepan. Pour in honey and whisk until smooth.1 tbsp unsalted butter, 3 tbsp honey
- Punch and degas dough. Divide and shape into 12 equal balls (approx 52-56g each) and place into lined 7x11in pan. As it proofs for 30-45 mins, brush each dough ball with honey butter and add your decorations. Place the dill, then the parsley, brush on a little more honey butter to act as a glue, then finish with peppercorns and flaky sea salt.fresh dill, flat-leaf parsley, pink peppercorns, flaky sea salt
- Preheat oven to 350°F (175°C)
- Perform the poke test to check if dough is ready to be baked. Poke dough with finger and observe: if it leaves a slight indent and SLOWLY spring back, it's ready to bake. If it leave no finger indent and spring back immediately, it is under-proofed. Let it sit for longer. If it leaves a big indent and doesn’t spring back at all, they are OVER-proofed. Bake it anyway, and learn for next bake.
- Bake for 25-30 mins or until golden brown. Allow to cool slightly, and enjoy!
Nutrition
Serving: 1roll | Calories: 169kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 207mg | Potassium: 69mg | Fiber: 1g | Sugar: 7g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.4mg
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