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.
Other bread recipes you might want to try:
Banana Yeast Tartlet.
Monkey Bread From Scratch
Stuffed Bread
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