Sunday, October 30, 2016


Tangzhong Sweet Buns Recipe @

A soft and fluffy sweet buns recipe using water roux (tangzhong) method.

Tangzhong Sweet Buns  is a basic recipe that can be transformed into honeycomb buns, pull apart bread, chocolate, cinnamon rolls or stuffed with either sweet or savory filling.

Before proceeding to bake this bread, prepare the tangzhong.  You need to cool the water roux before adding it to the dough.

These buns need to rise twice, one after kneading into smooth ball and immediately after shaping them.

If you intend to turn into honeycomb buns,  shape into a tiny ball and stuff with sweet or savory filling.  Place these balls in a concentric circles.  After baking, pour sugar syrup or butterscotch sauce on top if you're using a sweet filling.

As for cinnamon rolls, roll out the dough into a rectangle,  spread with butter, sprinkle with cinnamon brown sugar mixture evenly over the dough, leaving 1/2 in border all around,  roll up and cut into 1 in thick slices.

Tangzhong Sweet Buns  turned out fantastic, remarkably soft  and very flavorful.   Importantly the dough is also very manageable, very nice dough to work with.

Tangzhong Sweet Buns Recipe @

Other bread recipes you might want to try:

Banana Yeast Tartlet.

Monkey Bread From Scratch

Stuffed Bread

Tangzhong Sweet Buns Recipe @

Yield  :    15 buns

1/2 cup water
25 g  all purpose/bread flour

2.5 cups bread/ all purpose flour
2 tablespoon dry milk
1/4 cup sugar
1 tsp salt
2 tsp instant yeast
1/2 cup milk
1 large egg
1/4 cup (4 Tablespoon) melted butter


Prepare the tangzhong by combining all ingredients in a small pot. Whisk until no lumps.  Cook the mixture using low heat. whisking until thicken about 3-5 minutes. Remove and let it cool.

To make the rolls, combine tangzhong with the rest of the ingredient.  Mix and knead by hand, mixer or bread machine until smooth and elastic.

Shape into a ball.  Place the dough in a greased and covered bowl for 60-90 minutes until double in size.

Gently punch the dough,  divide and shape into 15 equal balls, place the rolls in a baking sheet.

Cover and let the rolls rest until puffy for 40-50 minutes.

Preheat oven @ 180 C, brush the rolls with milk or egg wash and bake for 20-25 minutes until golden brown.

Transfer onto rack to cool completely.

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Beena said...

Super tempting soft buns

Cheryl said...

Omg, these looks so good. Going to pin to make this week!

Midnight Cowgirl said...

I used to love making bread! These buns look delicious :)

Unknown said...

I'm so excited!
I have all the ingredients!
I'll be making these soon!

The Stonybrook House said...

These look pretty easy and yummy!

Thanks for sharing at Dishing It & Digging It.

The Lazy Gastronome said...

I've never heard of tang zhong, but those rolls look really enticing!! Thanks for sharing on the What's for Dinner link up!

madalyn said...

Yum! I might have to make these for thanksgiving! Thanks for sharing at the Peaches+Salt Link Party! Don't forget to follow our Pinterest Board and comment with your email if you'd like to join:

Teresa B said...

It sounds like a very versatile recipe. Thank you for sharing at The Really Crafty Link Party. Pinned!

Charlene said...

Yum these look great! They look verily easy to make too. THanks for sharing.

Jess said...

These sound so tasty! :)

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

Carly on Purpose said...

Shared on pinterest! Thanks for linking up at share the wealth Sunday!

Anu Yalo said...

looks soft and yum!!

Christine @ Rustic-Refined said...

Those look so good. Bread if something I can never pass up! Thanks for sharing this at the Dishing It & Digging It Link Party. Hope you found some new friends and had fun too!

The Lazy Gastronome said...

Sounds good! Thanks for sharing at the What's for Dinner party!

Rhonda Gales said...

These buns look heavenly. I'm not a baker, but I'm going to attempt to make these. Thanks for sharing on Sunday's Best.

The Lazy Gastronome said...

Perfectly beautiful rolls! Thanks for sharing at the What's for Dinner party! Have a wonderful week.