Morning Buns

Lisa Keys

5 from 1 vote

Soft and pillowy rolls with a contrasting sweet crust.

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Prep Time 20

Cook Time 35

Rising time 2

Total Time 2 55

Servings: 14 servings

Course: Breakfast, brunch, Snack

Cuisine: American, Japanese

Calories: 208

For the tangzhong

For the dough

For the cinnamon-sugar toast butter

In a small saucepan, over medium-low heat, whisk the milk and bread flour until smooth. As the mixture begins to thicken, switch to a flexible spatula and continue stirring until a thick paste forms. Set the tangzhong aside to cool.
In the bowl of a stand mixer, fitted with a dough hook, combine the bread flour, water, yeast, sugar, salt and tangzhong on medium-low speed for 1 minute. With mixer still on, add butter 1 tablespoon at a time and continue mixing for 4 to 5 minutes or until dough is smooth and pulled away from sides of the bowl.
Shape dough into a ball and place in a lightly buttered bowl. Cover with plastic wrap and let proof in a warm place for 1 hour or until doubled in size. (Pro tip: place in your oven with just the light on.)
In small bowl, mix butter, sugar and cinnamon. Spread half of the butter mixture over the bottom of a 10-inch round baking dish. Sprinkle panko evenly over the top.
When the dough is ready, press it down to deflate it. Pinch off 14 pieces of dough (about 47-48 g each). Shape each piece into a tight ball.
Place dough balls in the pan leaving some space between them. Cover with plastic wrap and let rise for 1 hour or until doubled in size and balls are touching each other.
Heat oven to 345F. Bake for 30 to 35 minutes or until golden brown.
Brush rolls with remaining cinnamon-sugar toast butter and serve while still warm.

Pro tip: For a draft-free warm place to proof, place your dough in your oven with just the light on.

The second rise can take place overnight in the refrigerator, if you want to bake the morning buns the next day.