Onion Dinner Rolls

Recipe:

Prepare the tangzhong. Combine the flour, milk and water in a saucepan. Place over medium heat and boil for 2-3 minutes, stirring constantly.

Remove from heat, transfer to a small bowl and cool under cling film.

For the dough, add the yeast to the milk at room temperature and dissolve. Add the tangzhong, egg, salt and sugar. Stir until smooth. Gradually add the sifted flour and knead until smooth. Without stopping the kneading, add the diced soft butter. Knead until smooth.

Add the onion.

Knead again until it is distributed throughout the dough.

Cover and let rise in a warm place. The dough should double in volume - depending on the ambient temperature this will take 1-1.5 hours, in summer in the heat it can rise in 40 minutes.

Punch down the dough and divide it into 12 pieces - the weight of one piece is about 70-71 g.

Form a ball from each piece. To do this, flatten the piece of dough and gather all the edges into a knot.

Pinch it well, put the dough with the seam on the table and cover it with your hand like this:

Press your thumb and little finger on the table and make circular motions, rounding the ball of dough to the point where the dough is well stretched but not torn.

Grease a baking dish with butter or cover with parchment. Place the balls in the pan, cover loosely with plastic wrap or kitchen towel and let rise for 30-40 minutes.

During this time, the balls should increase in volume.

Mix the egg yolks with the milk. Brush the rolls.

Bake in a preheated oven at 180°C without fan for about 30 minutes until golden brown. At the end, you can turn on the convection to brown the top.

Allow to cool slightly and serve.

Bon appetit!