Recipe n pictures taken from: http://www.breadmantalking.blogspot
(Except the 1st pic)
Here’s What You’ll Need:
for the Tangzhong (relax, I’ll explain)
1/2 cup water
1/6 cup (2 1/2 Tbs) whole wheat flour
Mix the flour and water together into a paste, then heat it slowly in a pot until it starts to thicken, like a roux. Like vanilla pudding.
2 1/2 cups whole wheat flour
3 tbsp+2 tsp sugar (I reduced to 3)
1/2 tsp salt
1 large egg
1/2 cup milk
All of the tangzhong*
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature) (I replaced w olive oil)
*Tangzhong – a Chinese method of cooking the flour and water before adding it to recipes for baked goods.
Mix this until combined, then, in a mixer, mix vigorously with a dough hook, for a long time until the dough will pass the window-pane test. My dough took 20 minutes! Finally, place the dough in an oiled bowl, turn to coat, then cover and let it rise for at least 2 hours. It may not double, but will be puffy.
Divide the dough into 10 equal-sized pieces and tighten them into rolls. Cover and let rise a second time, about an hour.
About 20 minutes before baking time, preheat the oven to 375F (190C). Bake for 17 minutes or until a deep brown. Cool on a rack. I guarantee these are the best rolls you will ever make. I have already added them to my list of special breads!