The recipe for these amazingly fluffy and soft bread rolls was found at Curious Nut. I substituted 2 tablespoons of honey for 2 tablespoons of sugar, as I had run out. This recipe uses a milk based Tang Zhong and I had no thermometer, so I had to kind of guess when it was at the right temperature. Everything turned out super nice, and I’m definitely eating all of these as quickly as humanly possible for breakfast tomorrow.

I’m replicating the ingredients list here in metric for future reference.

dough flattened and rolled after the first rise, the dough balls are flattened and rolled

rolls after the 2nd rising after the second rise

finished rolls freshly baked! The egg glaze makes them look gorgeous

crumb the crumb. Incredibly light and fluffy

rising time
baking time
total time


Tang Zhong
  • 100ml milk
  • 20g flour
  • 150ml warm milk
  • 2 tbsp honey
  • 1.5 tsp fresh yeast
  • 365g white flour
  • 1 tsp salt
  • 1 large room temperature egg
  • 1 tbsp unsalted butter, softened
Egg Wash
  • 1 egg, beaten lightly


As specified on Curious Nut.