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Tangzhong milk rolls filled with ricotta, cheddar, scallions, and meat floss are a delightful blend of fluffy texture and savory filling. Whether you’re serving them fresh or enjoying them days later, these rolls will remain wonderfully soft and satisfying!
If you love soft, pillowy bread that stays fresh for days, tangzhong milk rolls are a game-changer. This method, popularized in Asian baking, creates rolls with a light, fluffy texture that remains soft for longer periods compared to other bread-making methods. These savory rolls are not only incredibly soft but also stuffed with a flavorful combination of ricotta cheese, cheddar cheese cubes, chopped scallions, and savory meat floss. They’re perfect as a snack, side, or even a light meal.
Tangzhong Cheese Scallion Buns with Cheese Streusel
Place milk and the bread flour in a small saucepan. Whisk until there is no more lumps. Cook this mixture over low-medium heat until it reaches 65 C (149 F) if you have a instant-read digital thermometer. Otherwise, it's about 1 1/2-2 minutes.
Remove from the heat and cover with a plastic wrap, touching the tangzhong so the skin won't form. I highly suggest using this the next day instead of using it on the same day. Store this in the fridge
If you decide to use it on the same day, let it cool down to lukewarm before mixing with the rest of the ingredients
Make the dough:
Add the rest of the ingredients for the dough, except for the butter, into the mixing bowl of a stand mixer fitted with a dough hook attachment. Make a well in the center and pour in the wet ingredients and the tangzhong. Start the machine and knead the dough on speed 2 until the dough starts to come together into one sticky mass, about 3 minutes
Increase the speed to 4 and continue to knead until the dough is relatively smooth. You need to stop and scrape the dough off the hook and the bowl several times during this process
Gradually add the butter, one pat at a time. It is a REAL sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. Don't add any flour. You will get a shiny smooth dough that is very elastic and sticky. It may take 10-15 minutes of kneading with a machine on speed 4.
The dough will clear the sides of the bowl but still stick to the bottom of the bowl and that's ok. If you gently stretch a small amount of the dough slowly, it shouldn't break easily. This shows that the dough has good gluten development already and you can stop kneading
First proofing:
Place this dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap and let it rise at a warm place for about 1 hour. The dough will puff up and double in volume.
When you poke your finger into the dough, the indentation stays and the dough won't deflate
Prepare the streusel and filling while waiting:
Combine all ingredients for the streusel. Rub the flour mixture with the butter. It should form some small and big clumps but you shouldn't see any more butter pieces on its own. Keep it covered and chill in the fridge for at least 1 hour or up to 3 days
Combine all the ingredients for the filling. Cover and keep in the fridge for up to 3 days
Shaping:
Lightly oil your pan, I used a 9 x 9 inch square pan and line with a parchment paper. Deflate the dough and knead a few times to push out all air. Cover and let it rest for about 5 minutes
Lightly dust your work surface and a rolling pin with a bit of flour just to prevent stickiness, but not too much. Roll the dough out into about 12 x 8 inches rectangle.
Spread the filling evenly on the surface of the dough, leaving about 1/2-inch border on the edges.
Scatter some meat floss on the surface
Start rolling the dough up, from the long side near you to form a long log.
Pinch the seam shuts by pinching the dough together
Use a serrated knife to cut the log into 9 equal pieces. The two ends usually won't be as neat, but that's okay. Put the cut side up on the prepared pan in a 3 x 3 arrangement
Final proofing:
Let the shaped dough proof again for another 45 minutes to 1 hour or until they fill up the pan. Brush the top of the dough with egg wash. Sprinkle with the cheese streusel. I like to press on the streusel so it forms some small clumps before I lightly press the streusel on top of the dough
Brush the top of the dough with egg wash. Sprinkle with the cheese streusel. I like to press on the streusel bits together so they form some small clumps before I lightly press the streusel clumps on top of the dough
Baking:
10 minutes before the end of the final proofing, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Position the oven rack in the middle of the oven
Place the baking pan in the positioned rack. Bake for 20-25 minutes or until the top is golden brown. If you have an instant digital thermometer, it should read at least 190 F (88 C)
Remove from the oven and let them cool down in the pan placed on a cooling rack for about 2 minutes and then lift the rolls out by grabbing on the parchment paper and let them cool on a cooling rack.
To serve:
The buns are best served warm or room temperature on the same day. The streusel softens the next day but will crisp back up when you reheat the rolls
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Tangzhong Cheese Scallion Buns with Cheese Streusel
Serving Size
1 bun
Amount per Serving
Calories
356
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
82
mg
27
%
Sodium
670
mg
29
%
Potassium
176
mg
5
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
15
g
30
%
Vitamin A
530
IU
11
%
Vitamin C
1
mg
1
%
Calcium
237
mg
24
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Tangzhong ingredients
1. Bread Flour : Bread flour is high in protein, which helps create the chewy texture of the rolls. You can substitute with all-purpose flour if needed, though bread flour provides better structure and chew. 2. Milk: Essential for creating the tangzhong roux. This helps to pre-gelatinize the starches in the flour, allowing the dough to hold more moisture and remain soft. No substitutions here—water is best for this roux.
Dough ingredients
Bread Flour : The high protein content helps develop gluten, giving the bread structure and chew. You could substitute with all-purpose flour, but the rolls may be slightly less chewy and you need to hold off about 5-10% of the liquid
Whole Milk : Milk adds richness, tenderness, and moisture to the dough. For a dairy-free option, you can use unsweetened almond milk, soy milk, or oat milk. Whole milk, however, contributes to the softness and richness best.
Egg : Eggs help to bind the dough and add richness and color to the finished rolls.
Sugar : Sugar not only sweetens the dough slightly but also helps activate the yeast. You can reduce the sugar if you prefer a less sweet roll, or substitute with honey or a sugar substitute like erythritol. However, honey will affect the moisture and flavor slightly.
Instant Yeast : Instant yeast is easy to use as it doesn’t need to be proofed in water beforehand. If you only have active dry yeast, use the same amount, but dissolve it in a little warm water or milk from the recipe first and let it sit for 5 minutes.
Salt : Salt enhances flavor and helps control the yeast’s activity. Avoid skipping this, as it’s crucial for balancing the sweetness and enriching the flavors in the dough.
Unsalted Butter : Butter makes the rolls tender and rich. For a dairy-free option, substitute with margarine or a neutral oil like vegetable or canola oil, though the butter adds the best flavor.
Milk Powder : Milk powder enhances the flavor and give a softer, creamier texture to milk breads. This is optional but can enhance richness. If you don’t have it, just skip it without worrying about substitutions.
Filling ingredients
Ricotta Cheese: Ricotta provides creaminess to the filling. If you want a lower-fat option, you can use part-skim ricotta. Cottage cheese can be substituted, but make sure to drain it well. Mascarpone can also be used for an even creamier texture, though it’s richer and a bit sweeter.
Cheddar Cheese : Cheddar brings a sharp, salty bite to the filling. Any good melting cheese will work here, such as mozzarella for a milder flavor, or a blend of cheeses like Gruyère or Monterey Jack for variation. If you like a bit of heat, try pepper jack cheese.
Scallions : Scallions give a fresh, mild onion flavor. You can substitute with chives for a more subtle flavor, or even caramelized onions if you want a sweeter and more savory twist.
Meat Floss : Meat floss, or pork floss, is a savory, finely shredded dried meat commonly used in Asian breads. It adds a unique umami flavor and texture. If you don’t have meat floss, you can substitute with finely shredded cooked chicken or ham, though they won’t have the same texture. For vegetarians, you could use seasoned soy crumbles, or omit the meat floss altogether and add more cheese or vegetables for a different flavor profile.
Tips for variations
Cheese Variations: Feel free to experiment with cheese varieties. Soft cheeses like cream cheese or goat cheese can make the filling richer, while harder cheeses like Parmesan can add a punch of sharp flavor.
Vegetarian Option: For a vegetarian version, skip the meat floss and add more cheese or other savory vegetables like sautéed mushrooms, spinach, or roasted red peppers.
Sweet-Savory Twist: Add a drizzle of honey or a sprinkle of sugar to the filling for a delightful sweet-savory combination.
How to store leftovers
These rolls can stay soft for several days, making them perfect for meal prep or as leftovers. Once completely cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them with a cling wrap and another layer of foil and put them in a freezer bag, push all the air out and seal the bag. They can be kept in the freezer for up to one month.
Reheating instructions
To enjoy these rolls at their best, gently reheat them: Oven: Preheat to 300°F (150°C), and warm the rolls for 5–8 minutes until soft and heated through. Microwave: Warm individual rolls on low for 10–15 seconds, covered with a damp paper towel to help retain moisture.
