This bread is from originated in Japan and it is a very rich and fluffy bread. Tangzhong which means “sponge” is made by cooking a fraction of the flour and water to a paste. This is later added to the rest of the ingredients. The benefits of the tangzhong are the dough is able to absorb more moisture without getting too sticky and it also helps to extend the shelf life.

My favorite pairing with tangzhong rolls are eggs, butter and avocado. It is also very delicious on it’s own.

Storage: 2 – 3 days in room temperature. 1 week in the fridge. Up to a month in the freezer. To re-heat, place in microwave for 15 second or oven or air fryer for best results.

Ingredients: Eggs, Milk (Whole Milk and Instant Milk), Yeast, Water, Sugar and Salt

15 rolls. $20