Welcome back to another lactose free recipe. Today’s recipe features the most delicious little bread rolls.
This bread is the fluffiest bread I have ever made. It uses a fancy technique called tangzhong that cooks a small amount of the flour and water (or milk) until it forms a thick paste which is then mixed in. When the tangzhong is created the gluten in the flour stretches and develops, giving it more elastic and longer strands. More moisture is trapped within the strands meaning that the bread dough can absorb more water. More water means that the bread will be considerably softer.
The amazing thing is that this method is so quick and easy to do, and it makes such a big impact on the bread.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
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Tangzhong
- Dough
Instructions
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Add the water, milk and flour to a small saucepan and mix.
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Cook over a medium heat and stir the mixture until it forms into a thick paste.
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Transfer the tangzhong into a small bowl and cover with cling wrap. Set aside until it cools down to room temperature. Congratulations you have just made tangzhong!
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Now we need to make the bread. I used my trusty stand mixer fitted with a dough hook. Place the flour, sugar, yeast, salt, milk, cream, egg and tangzhong into a bowl.
- Mix until it forms a dough. Add the margarine to the dough and continue to mix for 5 or so minutes. Feel free to add some more flour to the dough if it feels sticky. Only add a small amount at a time. It is easier to add more flour than to take it away. Keep mixing until it forms a smooth and elastic dough.
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Shape the dough into a ball and place into a lightly greased bowl. Cover with cling wrap and place in a warm draught free place for an hour.
- Grease a baking tray or square dish. I used a 24cm pie dish.
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Take the dough out of the dish and place onto a lightly floured surface. Flatten to remove the air inside.
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Measure out the dough and divide into 8 equal portions.
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Turn the dough over and gather the corners into the center. Pinch the dough together so there are no lose parts. Turn over and shape into a ball.
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Place the dough ball on whatever tray you are using. Repeat this process with the remaining pieces.
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Cover with a greased piece of cling wrap and place in a warm draught free place for 45 minutes. The balls should rise and increase in size.
- Preheat your oven to 170 ºc. Bake the rolls for 15 to 20 minutes until golden brown. Brush with melted margarine.
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Serve and enjoy.
