Ingredients
Tangzhong
- 35 g (4 ½ Tablespoons) white bread flour
- 170 g (⅔ cup + 2 teaspoons) water
Dough
- 190 g (¾ cup + 2 teaspoons) unsweetened non-dairy milk (soy recommended), cold
- 30 g (2 Tablespoons) dark or light brown sugar
- 65 g (3 Tablespoons) black treacle or molasses
- 10 g (1 ½ teaspoons) table salt
- 420 g (3 ½ cups) white bread flour
- 85 g (1 cup) rolled oats
- 10 g (1 Tablespoon) instant/fast action yeast
- 45 g (3 Tablespoons) vegan block butter, softened
- Non-dairy milk for brushing
- Rolled oats for sprinkling
Instructions
- Make the Tangzhong: Place 35 g of white bread flour in a saucepan and gradually whisk in 170 g of water to avoid lumps. Heat over medium-low, whisking constantly until the mixture thickens to a soft, pudding-like paste.
- Cool and Mix: Transfer the tangzhong to the bowl of a stand mixer fitted with a dough hook. Pour the cold 190 g non-dairy milk on top to cool the tangzhong so the yeast won’t be killed.
- Add Dry and Wet Ingredients: Add 30 g brown sugar, 65 g molasses, 10 g salt, 420 g white bread flour, 85 g oats, and 10 g instant yeast to the bowl. Mix until it forms a shaggy dough.
- Knead the Dough: Knead using the mixer on medium speed or by hand for 5-10 minutes on an unfloured surface until smooth and elastic. The dough will be sticky initially; resist adding flour.
- Incorporate Vegan Butter: Add the 45 g softened vegan butter and continue kneading until fully incorporated. The dough will seem greasy and messy at first but will become smooth and elastic.
- Check Dough Readiness: The dough should look smooth, silky, and pass the windowpane test—stretch a piece thin without tearing.
- First Rise: Place dough in a lightly oiled bowl, cover, and set in a warm spot for about 2 hours until doubled in size. Meanwhile, line a 23 x 33 cm (9 x 13 inch) baking tin with parchment paper.
- Divide and Shape: Punch down the dough, lightly knead to remove air bubbles, then divide into 15 equal pieces (~68 g each). Shape each into tight balls by folding and rolling to create surface tension.
- Second Rise: Arrange rolls spaced apart in the lined tin, cover loosely with oiled clingfilm, and let rise for 1 hour until puffy and slightly springy when pressed.
- Prepare for Baking: While rolls rise, preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Brush the risen rolls gently with non-dairy milk and sprinkle with oats.
- Bake: Bake for 28-30 minutes until golden brown and an internal temperature of 90°C (194°F) is reached.
- Cool and Serve: Remove from oven and cool for 20 minutes before serving.
Notes
- Resist adding extra flour during kneading; the dough transitions from sticky to smooth with continued kneading.
- Use a kitchen thermometer to check the internal temperature for perfectly baked rolls.
- Allow rolls to cool properly to finish setting the crumb structure.
- Oats on top add texture and visual appeal but can be omitted if desired.
- Molasses gives a rich, dark sweetness – adjust amount or substitute with dark syrup if preferred.
- Ensure non-dairy milk is cold to avoid killing the yeast when added to the tangzhong.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
