Fluffy Dinner Rolls
Why This Recipe Works
Moist, fluffy American dinner rolls are great when fresh but quickly lose those qualities as they sit. We took a classic dinner roll recipe and applied a Japanese bread-making method called tangzhong, which adds extra moisture to the dough in the form of a flour paste. The added liquid in the dough extends the rolls’ shelf life—they maintain their moist, fluffy texture for more than a day. To support the weight of the extra moisture, we built a strong gluten structure by making some changes to the mixing method—adding a resting period called an autolyse and withholding the butter until the gluten was firmly established. The shaping method was also important. Flattening each portion of dough and rolling it up in a spiral organized the gluten strands into coiled layers, which baked up into feathery sheets.