Scallion Milk Bread Rolls

What is it about Asian bakery breads (aka "milk bread") that makes them so super airy and pillowy soft? Most likely the use of a Tangzhong starter. 

Here's a blurb from King Arthur Baking about this simple yet transformative methodology:

Tangzhong is an Asian baking technique that involves precooking a small portion of flour 

and liquid (usually water or milk) until it forms a thick, gelatinous paste. This paste, known as a water roux, is then added to the dough, resulting in bread that is softer, more tender, 

and has a longer shelf life. The technique is believed to have originated in Japan and was 

popularized by Taiwanese cookbook author Yvonne Chen. By pregelatinizing the starches in 

the flour, tangzhong allows the dough to absorb more water, leading to a more moist and 

pliable texture in baked goods. 

If you're a fan of Chinese scallion pancakes (Cong Yiu Bing), then you'll definitely love these scallion-centric bread rolls. For this recipe, I was inspired by Breana Lai Killen's version Scallion Milk Bread Rolls. Some adjustments I made included adding an extra tablespoon of flour for the Tangzhong starter and using salted butter instead of unsalted. 

INGREDIENTS:

Tangzhong Starter:

1/2 cup milk

3 tbsp bread flour

Dough:

1 pkt of active dry yeast (1/4 oz or 2 1/4 tsp.)

1/2 cup milk

1/8 tsp sugar

2 3/4 cups bread flour

1/4 cup sugar

1 tsp kosher salt

1 egg, lightly beaten

1/4 cup butter (regular, salted), cubed and softened

Scallion Mixture:

1-2 bunches scallions, finely chopped (2 cups)

1/4 cup butter (regular, salted), softened

Egg Wash:

1 egg

1 tbsp milk

Make the Tangzhong: Combine the milk and flour in a small saucepan and heat over medium-low heat. Whisk together constantly until the mixture just starts to thicken, about 2-3 minutes. Remove the mixture to a small bowl and set aside to cool to room temperature.

Bloom the Yeast: Heat 1/2 cup of milk in a small saucepan over medium low until it reaches a bare simmer (110F-115F). Pour the milk into a small bowl and add the yeast and 1/8 tsp of sugar. Let the mixture sit for 5-10 minutes or until it becomes frothy in texture; set aside.

Make the Dough: 

a. Place 2 3/4 cups bread flour, 1/4 cup sugar and 1 tsp kosher salt into the bowl of a stand mixer and whisk to combine.

b. Add the beaten egg, Tangzhong starter and yeast mixture into the flour mixture; fit the stand mixer with a dough hook and beat on low speed for about 20-30 seconds to combine. 

c. Add 1/4 cup of softened cubed butter and beat on low speed for 5-6 minutes or until the dough is smooth (you may need to tamp down the dough during this process if it clumps onto the dough hook). 

d. Remove the dough onto a chopping board or countertop and shape into a ball. Place the dough ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place (I like to put it into an unheated oven) and let rise until almost doubled, about 1 1/2 to 2 hours. 

Make the Scallion Mixture: Combine the chopped scallions and softened butter together; set aside.

Make the Rolls: 

a. Punch down on the risen dough ball and remove to a lightly floured work surface (e.g., a large chopping board or granite countertop). 

b. Roll the dough into an 18 x 12 rectangle. Spread the scallion mixture evenly over the dough, then roll lengthwise into a log. 

c. Cut the log into about 16 slices (1 1/2" each).

d. Grease a 13 x 9 baking pan; arrange the sliced rolls side-by-side in the pan, cover with plastic wrap, and let them proof in a warm place (e.g., an unheated oven) for 1 hour. 

e. Whisk together 1 egg and 1 tbsp milk for the egg wash.

f. Preheat oven to 350F. Brush the tops of the rolls with the egg wash. 

g. Bake the rolls for 23-25 minutes or until lightly golden brown. Remove the pan to a wire rack and let cool for about 10 minutes before serving.

To reheat, place the rolls in a toaster oven or regular oven at 350F for 5 minutes or microwaved for 30 seconds. Rolls can also be frozen.

Combine 1/2 cup milk and 3 tbsp bread flour in a saucepan.

Heat over medium-low heat until thickened, about 2-3 minutes; remove to a bowl and set aside to cool.

Bloomed yeast and beaten egg.

Place 2 3/4 cups bread flour, 1/4 cup sugar and 1 tsp kosher salt into the bowl of a stand mixer and whisk to combine.

Add the beaten egg, Tangzhong starter and yeast mixture into the flour mixture; fit the stand mixer with a dough hook and beat on low speed for about 20-30 seconds to combine. 

Add 1/4 cup of softened cubed butter and beat on low speed for 5-6 minutes or until the dough is smooth (you may need to tamp down the dough during this process if it clumps onto the dough hook). 

Remove the dough onto a chopping board or countertop and shape into a ball. Place the dough ball into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm place (I like to put it into an unheated oven) and let rise until almost doubled, about 1 1/2 to 2 hours. 

Combine the chopped scallions and softened butter together; set aside.

Punch down on the risen dough ball and remove to a lightly floured work surface (e.g., a large chopping board or granite countertop). 

Roll the dough into an 18 x 12 rectangle. Spread the scallion mixture evenly over the dough, then roll lengthwise into a log. 

Cut the log into about 16 slices (1 1/2" each).

Grease a 13 x 9 baking pan with butter or baking spray.

Arrange the sliced rolls side-by-side in the pan, cover with plastic wrap, and let them proof in a warm place (e.g., an unheated oven) for 1 hour. 

Whisk together 1 egg and 1 tbsp milk for the egg wash. Preheat oven to 350F. Brush the tops of the rolls with the egg wash. 

Bake the rolls for 23-25 minutes or until lightly golden brown. Remove the pan to a wire rack and let cool for about 10 minutes before serving.