Put some respect on my sourdough game cause I’m really too nice with it!!! I’m obsessed with the feeling that comes with making homemade bread. I want everyone to feel that 😭
Tangzhong: Cook until thick paste, cool.
Dough:
1. Knead smooth & elastic.
2. Bulk proof: Cover 4-6 hours at 75-78 °F (till puffy).
3. Divide into 9 balls of approximately 100g each, tuck tight, nestle in greased 9x9 pan.
4. Final proof: 2-4 hours at room temperature. Rolls should be 50% bigger, jiggly, dent springs back slow.
5. Bake at 180 °C / 350 °F for 25-30 minutes. Brush butter, inhale joy. ☁️💛
