Cost Breakdown

Critical Success Points

• • Making and cooling the tangzhong correctly
• • Ensuring the dough is cool before adding yeast
• • Gentle incorporation of chives to keep their color and flavor
• • Second rise until rolls are nearly doubled and touching
• • Egg wash and final butter brush for a glossy crust

Safety Warnings

• • Hot tangzhong can cause burns – whisk away from the edge of the pan.
• • Handle the hot oven and baking pan with oven mitts.
• • Do not consume raw dough containing raw eggs.