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5 from 1 vote

Fluffiest onion and garlic bread rolls

These garlic and onion bread rolls use the Tangzhong starter method which guarantees cloud fluffiness.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Bread
Servings: 9 rolls
Author: Lucy Parissi

Ingredients

  • For the starter
  • 25 g | scant 1oz strong white bread flour
  • 125 ml | 4fl oz water
  • Bread rolls
  • 350 g | 12oz strong white bread flour
  • 125 ml | 4fl oz whole milk
  • 120 g | 4oz tangzhong
  • 2 tbsp sugar
  • 60 g | 2oz unsalted butter very soft or melted plus more to grease the tin
  • 2 tbsp skimmed milk powder optional
  • 1 tbsp French's Classic Yellow mustard
  • 1 large egg
  • 2 tsp garlic powder
  • 1 tsp instant dried yeast suitable for bread makers
  • 1 tsp salt
  • ––––––
  • 1 egg lightly beaten to glaze
  • 4 tbsp French's crispy onions ground to a powder
  • 2-3 tbsp grated Parmesan

Instructions

  • Stand mixer method
  • To make the tangzhong, put the flour and water in a small saucepan and stir over medium heat until the roux thickens. When the whisk leaves a trail of lines on the surface, it is ready. Put in a small bowl and place cling film directly on the surface to prevent a crust forming. Set aside to cool.
  • Add the flour, sugar, salt, milk powder, and garlic powder to the mixing bowl.
  • Make a well in the centre and add the starter, milk, egg and mustard.
  • Start mixing using the dough hook and add the softened butter once the dough forms a ball.
  • Keep mixing until the dough passes the windowpane test (stretch it in your hands – it should form a thin membrane that is see-through without tearing). This can take up to 15 minutes.
  • Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until doubled in size.
  • Generously grease a tin or ceramic dish with butter.
  • After the proving, tip the dough on a lightly floured worktop, knock it back and leave to stand for 5 minutes.
  • Divide the dough into 9 equal portions. Roll each portion into a ball and place into the prepared tin . Cover with greased clingfilm and set aside for an hour or until doubled in size.
  • Preheat oven to 180C (350F). Brush the bread rolls with the egg wash and sprinkle with the crispy onions and Parmesan.
  • Bake for 25-30 minutes, covering with foil in the rolls are browning too quickly. Cool slightly before serving.

Notes

b]Bread maker method: To make the dough in a bread maker, add the milk, tangzhong and egg to the container. Top with the flour, salt, sugar, yeast, garlic and skimmed milk powder. Make sure the yeast does not touch the wet ingredients.
Select the dough setting and add the butter when a soft dough has formed – after several minutes of kneading. The bread machine will mix the dough and do the first round of proving. Proceed with step 6 of method above.