Cloud-Like Dinner Rolls
These Cloud-Like Dinner Rolls are the perfect accompaniment to any meal, boasting a light and airy texture that melts in your mouth. With just 6 accessible ingredients plus a unique cooking technique known as Tangzhong, these rolls are incredibly easy to prepare and will impress your family and friends. Whether you serve them alongside your favorite main dish, or transform them into buns or breadsticks with a little creativity, these versatile rolls will become a staple in your home. Each bite delivers a hint of sweetness and a delightful softness that’s sure to make any dinner a memorable occasion.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
warm water
1 cup
additional warm water
2 tablespoons
active dry yeast
1 (1/4 ounce) packet
granulated sugar
2 tablespoons
all-purpose flour
3 - 3 1/4 cups (divided)
salt
1 3/4 teaspoons
olive oil
3 tablespoons
Instructions
1
Start by preparing the Tangzhong: In a small saucepan, whisk together 8 teaspoons of flour and 1/2 cup of warm water. Heat on low until it thickens to a custard-like consistency (around 149°F). Once thickened, cover it with plastic wrap touching the surface to prevent a skin from forming and set aside to cool to room temperature.
2
For the dough, combine 1/2 cup + 2 tablespoons of warm water (between 110-115°F), the yeast, and 1/2 teaspoon of sugar in a food processor with the dough blade. Pulse until the yeast is dissolved and let it rest for 10 minutes.
3
Meanwhile, in a separate bowl, mix together 1 tablespoon + 2 1/2 teaspoons of sugar, 1 1/3 cups of flour, and 1 3/4 teaspoons of salt with a spoon.
4
After the resting time has elapsed, add the bowl of dry ingredients, the cooled Tangzhong, and 3 tablespoons of olive oil to the yeast mixture. Pulse until everything is well combined.
5
Gradually add the remaining 1 1/2 cups of flour until it is fully incorporated. If the dough is too sticky, add up to 1/4 cup additional flour until it pulls away from the sides of the food processor but remains slightly tacky.
6
Transfer the dough to a large lightly oiled mixing bowl, cover it with plastic wrap, and allow it to rise in a warm place (around 80°F) until doubled in size, about 1 to 1.5 hours.
7
Once risen, lightly oil your hands and punch down the dough. Divide it into 12 equal portions (about 2 ounces each). Keep the portions covered with plastic wrap while you shape the rolls.
8
On a lightly floured surface, shape each piece into a roll. Flatten the piece of dough, fold the top down and the bottom up, flatten again, and then roll up tightly like a carpet. Tuck the ends underneath to form a neat ball.
9
Place the shaped rolls on two parchment-lined cookie sheets or in a parchment-lined 8x12-inch cake pan. Cover with plastic wrap and let them rise again for 1 hour (or for 45 minutes at room temperature followed by refrigeration for a few hours). Preheat your oven to 425°F during the last 10 minutes of rising.
10
Bake the rolls in the preheated oven for 11-13 minutes or until golden brown.
11
Once baked, brush the tops with melted margarine or olive oil and sprinkle with your favorite seasoning, such as garlic salt, to enhance their flavor.
12
Serve warm or allow to cool completely before storing in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cloud-Like Dinner Rolls?
Cloud-Like Dinner Rolls are light and airy rolls with a soft texture that melts in your mouth, achieved using the Tangzhong technique.
What is the Tangzhong technique mentioned in this recipe?
Tangzhong is a starter made by heating flour and water into a custard-like consistency, which helps the rolls stay soft and fluffy.
How many ingredients are needed for these rolls?
The recipe requires 7 main ingredients including warm water, active dry yeast, sugar, all-purpose flour, salt, and olive oil.
How do I prepare the Tangzhong starter?
Whisk 8 teaspoons of flour and 1/2 cup of warm water in a saucepan over low heat until it reaches a custard-like consistency of about 149°F.
How do I prevent a skin from forming on the Tangzhong?
Cover the thickened Tangzhong with plastic wrap, ensuring the wrap touches the surface of the mixture while it cools.
What is the correct water temperature for the yeast?
The water for the yeast should be warm, specifically between 110 and 115 degrees Fahrenheit.
How long should the yeast rest before adding other ingredients?
After pulsing the yeast, water, and a bit of sugar in the food processor, let it rest for 10 minutes.
What equipment is recommended for mixing the dough?
A food processor fitted with a dough blade is recommended for this recipe.
How much olive oil is used in the dough?
The recipe calls for 3 tablespoons of olive oil to be added to the mixture.
What type of flour is used in this recipe?
All-purpose flour is used for both the Tangzhong starter and the main dough.
How much sugar is required for the dough mixture?
A total of 2 tablespoons of granulated sugar is used, divided between the yeast starter and the dry ingredients.
What should I do if the dough is too sticky?
If the dough is too sticky, gradually add up to 1/4 cup of additional flour until it pulls away from the sides of the processor.
What is the ideal temperature for the first rise?
The dough should rise in a warm place that is approximately 80 degrees Fahrenheit.
How long does the first rise take?
The dough should rise until it has doubled in size, which usually takes between 1 and 1.5 hours.
How many rolls does this recipe produce?
This recipe is designed to be divided into 12 equal portions to make 12 dinner rolls.
What is the target weight for each dough portion?
Each of the 12 portions should weigh approximately 2 ounces.
How do I shape the dinner rolls?
Flatten the dough, fold the top and bottom, flatten again, roll it up tightly like a carpet, and tuck the ends underneath.
What size pan should be used for baking the rolls?
You can use two parchment-lined cookie sheets or one parchment-lined 8x12-inch cake pan.
How long is the second rise?
The shaped rolls should rise for 1 hour before baking.
Can I refrigerate the dough during the second rise?
Yes, you can let them rise for 45 minutes at room temperature and then move them to the refrigerator for a few hours.
At what temperature should the oven be preheated?
The oven should be preheated to 425 degrees Fahrenheit.
How long do the rolls need to bake?
Bake the rolls for 11 to 13 minutes or until they turn golden brown.
What should I brush on the rolls after baking?
Brush the tops of the warm rolls with melted margarine or olive oil.
What seasonings are suggested for the top?
Garlic salt is suggested as a seasoning to enhance the flavor of the finished rolls.
How should I store these dinner rolls?
Allow the rolls to cool completely before storing them in an airtight container.
Can this dough be used for anything other than rolls?
Yes, this versatile dough can also be shaped into buns or breadsticks.
Is active dry yeast necessary?
The recipe specifies one 1/4 ounce packet of active dry yeast for the best results.
How much salt is included in the recipe?
The recipe requires 1 and 3/4 teaspoons of salt.
Should the Tangzhong be hot when added to the dough?
No, the Tangzhong should be cooled to room temperature before being added to the yeast mixture.
What gives the rolls their signature softness?
The combination of the Tangzhong technique and the specific ingredient ratios ensures a light and airy texture.