.................. Cooking with Barry & Meta: Butterflake Herb Rolls using the “tangzhong technique”

The basic recipe comes from King Arthur Flour. A “Tips from Bakers” suggestion at the end details how to adjust this recipe to incorporate the “tangzhong technique”— an Asian method for increasing the softness and shelf life of yeast bread and rolls. Rather than scrolling back and forth from the recipe to the explanation at the end of the post, I have incorporated those adjustments into the body of the actual recipe.

The original recipe makes two (2) 8 1/2" x 4 1/2" loaves with 10 folder rolls (each cut with a 3 1/2 - 4 " round cutter) per pan. For just two people, I used three smaller pans; we ate one and froze the other two.

I also adjusted their filling to utilize fresh herbs from our garden but have included King Arthur’s filling recipe, along with variations, below the recipe.

Butterflake Herb Rolls using the “tangzhong technique” Make three 7" x 3" loaves

Tangzhong

3 tablespoons King Arthur Unbleached All-Purpose Flour a

1/2 cup whole milk

Combine ingredients in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes.
Transfer the cooked mixture to a bowl, let it cool to lukewarm until it’s time tocombine it with the remaining flour, milk, and other dough ingredients.

Dough

1/2 cup milk

4 tablespoons butter, cold

3 tablespoons granulated sugar

2 teaspoons salt

2 large eggs

2 teaspoons instant yeast or active dry yeast

4 cups King Arthur Unbleached All-Purpose Flour

Optional —1/3 cup dried potato flakes or 2 tablespoons potato flour for increased moistness

Garden Herb Filling

8 tablespoons salted butter, softened

2 tablespoons chopped chives

1 clove garlic, finely minced & smashed with a little salt

2 teaspoons chopped rosemary

1 teaspoon thyme leaves

Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm.
Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 3 cups of the flour, potato flour and the tangzhong;mix. Knead the dough, adding the remaining flour at needed, until dough is smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer or in a warm/humid climate you may have to add the remaining 1/4 cup flour.
Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. Note: The dough can be slow to rise, especially in the winter. Let it in the bowl until it's noticeably puffy, albeit not necessarily doubled in size.

Dough as it appears in bowl just out of the mixer.
While the dough is rising, place the filling ingredients in a bowl and mix to combine.
Prepare three 7" x 3" loaves by spraying or greasing. Line the bottom of each pans with parchment paper to insure easy removal.
After the dough has risen, deflate it. Place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it about 1/4" thick.
Using a 3" cutter, cut 24 circles.
Spread the butter-herb filling on half of each circle, fold in half, and place 8 of the folded circles fold-side down in one of 3 prepared loaf pan. Repeat with the remaining circles. Brush any remaining herb butter over the top of loaves.
Cover the pans with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F. Note: The shaped loaves can be slow to rise, especially in the winter. Once the loaves are in the pans, let them rise until they reach about 3/4 of the way up the pan. This could take as long as 2 hours or so if your house is on the cool side.
Uncover the loaves, and bake them for 25 to 30 minutes at 350°F. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly. Internal temperature should be at least 190°F.
Remove the bread from the oven and turn loaves out of the pan. Serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

King Arthur’s Herb Filling:

8 tablespoons unsalted butter, softened

1/2 teaspoon salt

1 teaspoon grated onion or chopped chives

1 clove garlic, minced

1/2 teaspoon caraway seeds or chopped fennel seed

1/2 teaspoon dried basil, crushed

1/4 teaspoon dried oregano, crushed

1/8 to 1/4 teaspoon cayenne pepper, to taste

Variations from the King Arthur website.

Savory Filling Adjustments: substitute your favorite dried or fresh herbs for the chives, garlic, seeds, and herbs in the recipe. Or use olive oil instead of butter in the dough, and pesto instead of butter as the filling. Or mix grated cheese into the butter mixture and sprinkle more cheese on top before baking.

Sweet Filling Adjustments: use 1/2 cup baker's cinnamon filling (a KA commercial combo of cinnamon, sugar & dry shortening), or a mixture of butter and maple sugar instead of the herb filling. Drizzle the top of the baked loaf with confectioners' sugar glaze if you like.

Recipe without photos . . .