There’s something special about homemade bread. The warm aroma, the golden crust, the soft interior—it’s an experience in itself. These Tangzhong Chive Rolls are no exception. They’re soft, pillowy dinner rolls with a subtle oniony bite from fresh chives and a hint of buttery richness. But what really sets them apart is the tangzhong method, a Japanese technique that creates an incredibly tender texture by cooking a small portion of the flour and water before adding it to the dough.
If you’re looking to elevate your Thanksgiving side game—or just want to bake a better bread—this recipe is a go-to. It’s approachable even if you’re not a seasoned bread baker, and the result is bakery-quality rolls with very little hands-on time.
Let’s get into what makes these rolls special, and how to make them the star of your next dinner.
What is Tangzhong—and Why Use It?
The tangzhong technique involves heating a small amount of flour and liquid to form a thick paste before incorporating it into the dough. This process pre-gelatinizes the starches, allowing the flour to absorb more water. The benefit? Rolls that stay moist and tender longer, with a noticeably softer crumb.
It’s a method borrowed from Asian baking, commonly used in milk bread and other enriched doughs. In this recipe, it’s the secret to creating ultra-soft rolls that reheat beautifully and stay fresh longer than your average dinner bread.
Ingredients Breakdown: What You’ll Need
For the Tangzhong:
- 3 tablespoons all-purpose flour
- ½ cup water
For the Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (one standard packet)
- ½ cup warm milk (ideally 110°F)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- ½ cup chopped fresh chives
These ingredients are pantry staples, with chives being the only specialty addition—and they add both flavor and a touch of green color that looks great on a holiday table.
How to Make the Tangzhong (Step-by-Step)
Start by making the tangzhong, as it needs time to cool before mixing the dough.
- In a small saucepan, whisk together 3 tablespoons flour and ½ cup water until smooth.
- Heat over medium, whisking constantly. It will begin to thicken into a paste in about 2–3 minutes.
- Once it resembles a thick pudding or roux, remove from heat. Let it cool to room temperature before using.
This step only takes a few minutes, but makes a huge difference in the final texture.
Activating the Yeast: Getting the Dough to Rise
- In a large mixing bowl, combine warm milk and sugar. Stir to dissolve.
- Sprinkle yeast over the top. Let it sit for 5–10 minutes until it looks foamy. This means your yeast is alive and ready to go.
If the mixture doesn’t foam, your yeast might be inactive—best to start again with fresh yeast to avoid a dense dough.
Mixing the Dough: Combining Ingredients the Right Way
Once your yeast is activated and the tangzhong has cooled, bring everything together:
- Add the cooled tangzhong, melted butter, egg, and salt to the yeast mixture.
- Stir in the flour, one cup at a time, until a sticky dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes. The dough should become smooth and slightly elastic.
You can also do this in a stand mixer with a dough hook, kneading for about 4 minutes on medium speed.
First Rise: Letting the Dough Prove
Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Leave it in a warm, draft-free spot for about an hour, or until the dough has doubled in size.
Pro tip: If your kitchen is cold, place the bowl inside your (off) oven with the light on—it provides just enough warmth to encourage rising.
Shaping and Flavoring: Adding the Chives
Once your dough has risen:
- Punch it down gently to release excess air.
- Fold in the chopped chives evenly, using your hands or a spatula.
- Divide the dough into 12 equal portions and roll each into a smooth ball.
- Place the rolls in a greased 9×13-inch baking dish or round pan, spaced slightly apart.
You can also shape them into knots or twists if you want a more rustic presentation.
Second Rise: Preparing to Bake
Cover the shaped rolls and let them rest for another 30 minutes. They’ll puff up again slightly—this second rise ensures a soft interior and helps develop that light texture.
While they rise, preheat your oven to 375°F (190°C).
Baking: The Golden Final Touch
Bake the rolls for 20–25 minutes, or until they’re lightly golden brown on top. You can rotate the pan halfway through for even browning.
When they come out of the oven, brush the tops with a little melted butter for extra flavor and shine. Let them cool slightly before serving.
Serving Suggestions: When and How to Enjoy
These rolls are incredibly versatile. While they were made with Thanksgiving in mind, they’re equally perfect alongside:
- Creamy soups or stews
- Roast chicken or turkey
- Grilled vegetables or hearty salads
- Breakfast spreads with eggs and smoked salmon
They also make fantastic mini sandwiches the next day—try stuffing them with leftover turkey and cranberry sauce.
Storage and Reheating Tips
To store: Let rolls cool completely, then store in an airtight container at room temperature for up to 3 days.
To freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw at room temperature before reheating.
To reheat: Warm in a 300°F oven for 5–8 minutes, or microwave for about 20 seconds with a damp paper towel to keep them moist.
Final Thoughts: Are These Worth the Extra Step?
Absolutely. The tangzhong technique might sound like an extra chore, but it adds just minutes to the process and yields a dramatically better roll. The result is a pillowy-soft, subtly savory bread with a beautiful golden crust—perfect for holidays or anytime you want to elevate your baking.
If you’re planning a holiday menu, these chive rolls will earn a spot right next to the stuffing and mashed potatoes. And if it’s just a quiet weekend meal? They’ll steal the show then too.
Tangzhong Chive Dinner Rolls
Ingredients
Tangzhong Paste
- 3 tbsp all-purpose flour for tangzhong
- ½ cup water for tangzhong
Dough Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast one packet
- ½ cup warm milk about 110°F
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tsp salt
- ½ cup fresh chives chopped
Instructions
Tangzhong Preparation
- In a small saucepan, whisk together 3 tablespoons all-purpose flour and ½ cup water until smooth. Heat over medium heat, stirring constantly until thickened to a pudding-like consistency (about 2-3 minutes). Remove from heat and let cool to room temperature.
Yeast Activation
- In a large bowl, combine ½ cup warm milk and ¼ cup sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
Mixing and Kneading
- Add the cooled tangzhong, melted butter, egg, and salt to the yeast mixture. Gradually add 3 cups flour, stirring until a sticky dough forms.
- Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 4 minutes.
First Proofing
- Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Shaping and Second Proofing
- Punch down the dough and fold in chopped chives evenly. Divide into 12 portions and shape each into a ball. Place rolls in a greased baking dish, spaced slightly apart.
- Cover rolls and let rise for another 30 minutes until slightly puffed.
Baking
- Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown. Brush tops with melted butter immediately after baking and let cool slightly before serving.
Notes
- Ensure yeast is active by checking for foaming during activation.
- Use fresh chopped chives for best flavor and color.
- Brush rolls with melted butter after baking for a soft, shiny crust.
- Store rolls in an airtight container to maintain freshness.
Leave a Reply