Milk bread rolls with whole wheat and coconut milk. These rolls are soft and squishy with added character from a little whole wheat.
Servings 4
Prep Time 15 minutesmins
Cook Time 30 minutesmins
proofing 4 hourshrs
Total Time 4 hourshrs45 minutesmins
Ingredients
Tangzon
1/8C- 20gbread flour
1/8C- 27gwater
1/4C- 60gcoconut milk
Dough
2 ¼ tsp -9gyeast
3/4C-190g warm coconut milk ( 90 to 95F)
1 + 1/2C-192g Bread flour
1 C + 1tbsp-128gWhole wheat flour
4 tbsp -56g demerara sugar - ground
½ tsp-3g salt
1eggs
3 tbsp -43g butter
Instructions
Tangzon
Add water, coconut milk, and bread flour to a pan. Set to medium heat and whisk. Heat until it becomes a thick consistency, almost like playdough. Let cool until room temp.
Activate Yeast
warm coconut milk until 90 to 95F. I like to wash and use the same pan. Pour into a heat safe container and add yeast. Whisk and let set for 10 min.
Dough
In a mixer with the dough hook, add your dry and mix on low for 30 seconds. Add the tangzon, yeasty milk, and egg. Mix on low until fully incorporated. When it starts to come together increases to medium low. Add butter in three parts. Wait until the butter is fully emulsified before adding more. Mix for 5 to 7 minutes or until smooth.
Shape the dough by hand into a round ball. Bulk ferment for 1.5 to 2 hours in an oiled bowl, covered with a damp towel.
After fermentation, punch the dough ( metaphorical punch ). Divide the dough into 70G (2.4 oz) pieces. Shape into smaller round balls. Place in a 9x9 pan to proof. If you don't have one a pie pan, or sheet tray/ cookie pan will work. Proof another 1.5 to 2 hours.
Baking
After proofing lightly brush with egg wash. Bake at 350 for 30 minutes or until amber. Let cool and enjoy with butter and flaky salt.
Notes
I like using demerara sugar but any other finer sugar will work great.