Tangzhong Cream Cheese Rolls

7 May

FinishedRolls A few weeks ago I made some potato rolls using the Tangzhong  process and they came out excellent.

I decided I needed some rolls for some hot dogs and sandwiches for the week so I used the same process as before but this time I used some cream cheese and heavy cream as well as whole eggs and butter to really try to come up with a tasty and soft roll.

Just to pretend these rolls were a little healthy I used some spelt and Kamut flour along with the bread flour.

I mixed these up the same way as last time but cut back on the total mixing time and it didn’t seem to make much of a difference.

The final rolls came out nice and fluffy and soft but with a ton of flavor.  I honestly can’t stop eating them which is not good.

The final result was a nice soft crumb, crisp crust and tasty roll.

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Formula

Note: Tangzhong consisted of 50 grams Bread Flour and 250 grams heavy cream.  I included this in the overall formula below.

Tangzhong-Creamcheese-Rolls

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Prepare the Tangzhong.   Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools..

Mix the flours, Tangzhong and milk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and walnut oil, cream cheese and butter  and mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and working your way up to speed #2 for the last 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.

Eggwash

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 35 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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4 Responses to “Tangzhong Cream Cheese Rolls”

  1. narf77 May 8, 2013 at 4:37 pm #

    I baked up the kamut bread yesterday afternoon. I think I should have “poured” (it was quite wet) the dough into a bread tin and it would have worked out really well but I made the mistake of just trying to upturn it onto a baking tray and ended up with a large (a VERY large) circular 2 1/2 inch disc of bread approximation. I must admit, I couldn’t get hold of just about everything that was in the recipe and I substituted with abandon so these liberties that I took with the recipe probably had a whole lot to do with my end result. Steve said it was tasty though so that is a start. He is a very fussy eater :). I might make a batch of tangzhong rolls just to give me back a bit of confidence before I start on my next sourdough “event” ;)

    • mookielovesbread May 9, 2013 at 2:05 pm #

      Next time hold back about 50 grams of the liquid until after the first mix. This way you can see if it needs it or not. Different flours will absorb liquid differently so you need to hold back some liquid to compensate as needed. Always better to add liquid versus flour.
      Glad at least it tasted okay.
      Let me know what you substituted and I will see if I can make some suggestions.
      Ian

      • narf77 May 9, 2013 at 3:44 pm #

        My substitutions were so far from your original recipe I would have been gobsmacked if it worked! ;). I am going to get Steve to pick me up some specialty flours from the health food shop that we predate once a fortnight (we live 50km away from the city) when we shop for our wholefood ingredients. I will give it another go using the right ingredients. As I said it tasted amazing to steve. He didn’t like the texture but I loved it. I wonder if I poured it into a bread tin and proved it in the tin if it would have been more successful? I think part of the problem was that the mix was so sticky it stuck to the bowl that I had it in the fridge in and deflated too much. I wasn’t sure how much it was supposed to rise because I couldn’t find that information in the recipe so I winged it. I guess all up it was amazing that my bread ended up edible ;).

        • mookielovesbread May 10, 2013 at 9:49 pm #

          You want to make sure you spray your bowl well next time with some cooking spray or rub it with cooking oil or olive oil. It shouldn’t actually rise that much in the refrigerator so don’t worry about that part. Show me some pictures of your next attempt and I can help you better if I can see what it looks like.
          Have a great weekend.
          Ian

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