Join us to make these amazing dinner rolls with a few tricks along the way that result in making them the best ever. Chef will walk you through the process in this fun free 30 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
• 4 tbsp of whole milk
• 2 tbsp of water
• 2 tbsp of bread flour
• 2 ½ cups of bread flour
• 2 ½ tbsp of sugar
• 1 tsp of salt
• 1 whole egg
• 1 egg yolk
• ½ cup of milk
• 1 tbsp of yeast
• 3 tbsp of butter
• A bit of egg wash (egg + milk)
• Optional: bit of melted butter for the end
• Kitchen aid with dough hook
• Small rubber spatula or wooden spoon
• Two Small pots
• 2 Small bowls
• Medium bowl
• Small whisk
• Pastry brush
1. In a small pot add ingredients for tangzhong and whisk well. Heat on medium heat for about 30 seconds or until it forms a paste. Will go very quickly, keep an eye on it. Place paste in a small bowl and set aside.
2. In separate bowl add in warm milk (should be 90 degrees) and yeast and let sit for 8 minutes.
3. In stand mixer with dough hook add in bread flour, sugar, and salt. Mix well.
4. Once 8 minutes have passed turn on mixer and slowly add in milk and yeast mixture. Stir for one minute then add in tangzhong.
5. Mix and add in egg and yolk. Mix on low and scrape sides as needed.
6. Once these have all been incorporated, add in butter gradually, about 1 Tbsp at a time.
7. Knead dough for 5 to 8 minutes and place in a greased bowl. Cover and leave in warm place so it can double in size about 1 to 1 ½ hour.
8. Once doubled punch down and divide into 3- or 4-ounce pieces.
9. Roll pieces of dough in a circular motion to create rolls. Place rolls onto a baking tray with parchment paper. Space about 1 to 2 inches apart.
10. Cover shaped dough and let sit for another rise 1 to 2 hours.
11. Once doubled, brush with egg and milk. Place in oven at 375 degrees and bake for 8 – 10 minutes. Once out of oven brush with butter if desired.
Chef Notes: This class is intended to be a DEMO, if cooking along note your bread will be done after class. Tangzhong is an Asian technique of cooking some of the flour with liquid and adding to the dough to render bread softer and more pillowy- chef will explain and demo during class.
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Dinner Rolls Demo can be booked here.
|Ticket Information||Ticket Price|
Create an online presence of your events and make them easy to discover & share with the relevant audience.Create Events