The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato Tangzhong Caramelized Onion SD Rolls

isand66's picture
isand66

Potato Tangzhong Caramelized Onion SD Rolls

    I wanted to make a nice soft sandwich roll and had not used the Tangzhong method in a while.  This method never fails to deliver a soft tasty bun.  The addition of the potatoes and Greek yogurt along with caramelized onions put this one over the top.

For some of the rolls I added some shredded cheese on top and for the others some smoked sesame seeds were added.

The end result was a soft, flavorful roll perfect for a burger or sandwich.

Here are the Zip files for the above BreadStorm files.

Note: Water amount is representative of water content in the mashed potatoes of 121 grams. Actual water added to final dough was only 113 grams to get a more accurate dough hydration calculation.

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a 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.

Levain Directions (Using AP Starter at 66% Hydration for Seed)

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 used my Proofer set at 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, potatoes and water 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, oil, and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 5 minutes in your mixer on low.  Next add the onions and mix for another minute.  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 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.

The dough will take 1.5 to 2 hours to rise, 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 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 25 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.

Comments

nmygarden's picture
nmygarden

Wow, you used all the tricks to ensure soft, tasty rolls! These are lovely, Ian, and I expect they won't sit around for long. Mmm, some pulled pork?

Gorgeous colander, too, in a happy setting your garden. Tummy rubs to the menagerie!

Cathy

isand66's picture
isand66

These are perfect buns and some pulled pork would certainly taste real good on them.  I hope you give them a try some time or your own version.

Happy Baking!

Ian

Danni3ll3's picture
Danni3ll3

Those look delicious! I haven't tried the  TangZhong method. For some reason, I am afraid to try it. 

isand66's picture
isand66

Nothing to be afraid of here.  Give them a try.  The Tangzhong is very easy and really does make for a soft crumb and it's fun to do!

Happy Baking!

Ian

IceDemeter's picture
IceDemeter

including the choice of lower gluten flours for softness, and a highly skilled baker for the perfect finish!

Those look truly delicious, Ian --- a fabulous option when you want something a bit softer than the more crusty German style. 

I was happy to hear that your kitty was on the mend --- and I hope that you and all of yours are well and enjoying some late summer weather in that amazing garden.

Best, Laurie

isand66's picture
isand66

Thanks Laurie for your kind words!

I still have a bunch of these frozen to use for burgers and sandwiches.  I hope you get to give them a try.

The weather on Long Island feels like fall...only in the high 60's low 70's today but beautiful.  Hopefully the weekend will be nice with the rain holding off.

Look forward to see what you've been up to and hope your furry ones are well.

Regards,

Ian