Nick’s Best Rolls

Apr 20

Written By J Schwanke

Nick’s Best Rolls courtesy of Nick Boersma

TANGZHONG INGREDIENTS: TOPPING INGREDIENTS:

20 g of bread flour 1 egg for eggwash 3-4 cloves of garlic

25 g of water 3 Tbsp butter flaky finishing salt

60 g of whole milk

BREAD DOUGH INGREDIENTS:

340 g bread flour 105 g whole milk

51 g sugar 1 Tbsp yeast (7 g), (1 instant dry yeast packet)

¾ tsp salt (5 g) 1 egg (room temp)

5 g garlic powder 3 Tbsp butter (room temp)

2 sprigs chopped fresh rosemary

INSTRUCTIONS:

Add Tangzhong ingredients into a saucepan, medium heat. Mix with a rubber spatula until

tacky and thick, about 2-3 minutes. Transfer to a bowl and let cool. Heat milk to 90-95˚

F, add yeast and stir to mix, allow to sit for about 10 minutes until yeast is bubbly. Add

bread flour, salt, sugar, garlic powder and rosemary into mixer bowl, stir to combine. While

mixing on low, add Tangzhong mixture, then milk/yeast mixture, then 1 egg. Mix on low

for a few minutes, scrape down sides. Increase to medium low speed until formed into

a cohesive mass, then add 1 Tbsp of butter at a time, until fully incorporated. Continue

mixing 5-7 minutes until smooth. Make into a tight ball, cover and let rise for 1-2 hours,

until doubled in size. De-gas dough and move onto a cutting board or clean countertop.

Cut the dough into 9 pieces each weighting 75 g, roll into a taught ball and place into a

cooking-sprayed 9x9 pan. Cover and proof for 1-2 hours, until there is almost no room

between rolls. Whisk an eggwash of 1 egg plus a little milk, and brush onto the top of rolls,

be gentle to not deflate. Bake in oven at 350˚ F for 20-25 minutes, the tops should be

nicely browned. Create a garlic butter sauce with 3 tbsp of melted butter and 3-4 cloves of

grated garlic. Spread all of the garlic butter on top of the rolls as soon as they come out of

the oven, then liberally add flaky salt. Allow to cool in pan before removing and enjoying!

J Schwanke

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