Light Hoagie Rolls

Long, airy, pillow-soft rolls — the tangzhong method, for when you've got the afternoon

6 rolls · 25 min

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Tangzhong
3 Tbsp bread flour
½ cup water (or milk)
Dough
3½ cups bread flour
2¼ tsp instant yeast (1 packet)
2 Tbsp sugar
1½ tsp salt
1 cup warm milk
1 egg
3 Tbsp butter, soft · plus more to brush
egg wash: 1 egg + a splash of water

Tangzhong. Whisk the 3 Tbsp flour and ½ cup water in a small pot over medium heat, stirring, until it thickens to a soft paste (~2 min). Scrape out and let it cool to warm.
Mix & knead. Combine the flour, yeast, sugar, and salt. Add the warm milk, egg, tangzhong, and butter; knead 8–10 min to a smooth, elastic, slightly tacky dough — kneading well is what gives the light chew.
First rise. Cover and rise 1–1½ hr, until doubled.
Shape. Divide into 6; roll each into a tight 7–8″ log (a taut surface holds the shape). Set on a lined sheet, seam-down, a few inches apart.
Proof. Cover and proof 45–60 min, until puffy and jiggly. (Or fridge overnight; next day, let them come up ~30 min before baking.)
Bake. Heat the oven to 375°F with a metal pan on the bottom. Egg-wash the rolls; slide them in and toss a few ice cubes (or ¼ cup water) into the hot pan for steam. Bake 18–20 min until deep golden. Brush with butter out of the oven for a soft top.

Steps — tap one to keep your place

1. Tangzhong. Whisk the 3 Tbsp flour and ½ cup water in a small pot over medium heat, stirring, until it thickens to a soft paste (~2 min). Scrape out and let it cool to warm.

2. Mix & knead. Combine the flour, yeast, sugar, and salt. Add the warm milk, egg, tangzhong, and butter; knead 8–10 min to a smooth, elastic, slightly tacky dough — kneading well is what gives the light chew.

3. First rise. Cover and rise 1–1½ hr, until doubled.

4. Shape. Divide into 6; roll each into a tight 7–8″ log (a taut surface holds the shape). Set on a lined sheet, seam-down, a few inches apart.

5. Proof. Cover and proof 45–60 min, until puffy and jiggly. (Or fridge overnight; next day, let them come up ~30 min before baking.)

6. Bake. Heat the oven to 375°F with a metal pan on the bottom. Egg-wash the rolls; slide them in and toss a few ice cubes (or ¼ cup water) into the hot pan for steam. Bake 18–20 min until deep golden. Brush with butter out of the oven for a soft top.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.