This recipe is perfect for a snack or lunch on the go.
Extremely fluffy because of the Tangzhong method I'm using in this recipe, which actually decreased the amount of flour I've used for my previous recipes for rolls.
I loved this method and I think I will use it for almost all of my yeasty recipes because this fluff is just incredible!
I fell in love with the pillow-soft breads from the Asian bakeries years back. Most of the major Asian markets here have a bakery and restaurant attached, and the aromas wafting in the air are just incredible. They definitely knew how to lure the customers in!
Traditional Hot Cross Buns
What does that have to do with this custard looking thing, you ask? Well for ages I believed that these were made with dough conditioners and bleached flour and what not. Little did I know that they had a trick up the sleeve that made these breads soft as feather while keeping it preservative and chemical free!
What is tangzhong?
This is that magic ingredient – a paste of liquid and flour known as tangzhong. Tangzhong is a Japanese technique of cooking a small percentage of flour and liquid in the original recipe together until it thickens.
The mix of flour and liquid is cooked together till all the moisture is absorbed into the flour and thick gelatinous mix (roux) is formed. Generally flour can absorb more liquid when hot compared to room temperature. This means that the dough made with tangzhong has higher percentage of water.
Unlike high hydration doughs (those pesky sticky ones you make for ciabatta or baguettes) this dough is easy to work with as the cooking has created a structure to retain the moisture. The moisture is contained within the dough and as a result creates wonderful oven spring as the dough bakes.
An added bonus is that these breads have a longer shelf life than their regular counterparts. This is good news for the baker. So if you have to serve the soft cinnamon rolls for breakfast you don’t have to wake up early in the morning and bake it fresh, because your tangzhong cinnamon rolls will be soft and fluffy the next day as well!
Of course the smell of fresh baked cinnamon rolls have an additional advantage of making people get out of bread and into the kitchen! But then no one said you can’t make tangzhong cinnamon rolls in the morning? – Go ahead make a double batch – these will stay soft and fresh for another 3 days …
Find the recipe below!
Prep: 2h (1h and 30min are just waiting for the dough to rise)
Cook time: 30 min
Servings: 20-24 rolls
Calories per serving: 167 kcal
Find the recipe & nutrition facts below :
For the Tangzhough:
1 cup plant milk (i use soy)
3 tbsp flour
For the yeast:
1 cup warm water(not hot) (or plant milk)
2 pc. dry instant yeast
1 tbsp sugar
For the dough:
1 cup soy-milk (or any other plant milk)
2/3 cup vegetable oil (or melted coconut oil)
4 cups all-purpose flour
1/4 cup sugar (or any other sweetener of choice)
1 tsp of salt
For the filling:
1/2 cup tomato paste
1 tbsp oil
1/4 cup water (if the paste is thick)
2 medium-sized chopped&fried onions
1/2 tsp salt
1 tbsp sugar
1 tsp garlic
1/2 tsp savory
1/2 tsp cumin
1/4 cup shredded vegan cheese for garnish(optional)
Step 1: In a medium bowl mix together warm water with 1 tbsp of sugar and add the dry yeast. Set aside for 10 mins.
Step 2: For the Tangzhong - In a small cooking pan place the plant milk with flour and mix constantly bring it to boil and cook for around 5 minutes until you have a thick cream texture. Let it cool down completely.
Step 3: In a large bowl place flour, add in sugar, salt and add the yeast mixture and Tangzhough, and finally place the oil, knead until you form a non-sticky dough.
Step 4: Form a ball and cover it with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.
Step 5: In a small cooking pan prepare your pizza filling by mixing all of the ingredients except cheese and cook them for around 5 minutes.
Step 6: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle.
Step 7: Spread evenly with 1/2 of pizza filling, so the dough is covered evenly.
Step 8: Roll it in one huge roll and cut horizontally into 10-12 equal pieces.
Step 9: Cover the baking pan with baking paper and place your rolls and press them slightly with your hand so they can start looking more like a roll. Sprinkle with some vegan cheese on top. (optionally) Repeat with the other half of the dough.
Step 10: Let them rest and rise for at least 15-20 minutes.
Step 11: Preheat oven to 180C. (355F)
Step 12: Bake your rolls for around 25-30 minutes.
*I was making those rolls for my whole family, so this recipe is for a bunch of rolls, feel free to cut the ingredient amount in half for fewer rolls or freeze unbaked ones.