Hot Dog Buns (TangZhong/ Water Roux/ 汤种Method)

This is a really popular bread recipe since years ago, it promises fluffy soft breads for days and is not too difficult. I finally decided to give it a go, starting at 9pm the night before and finishing around midnight. It was served this morning with eggs and bacon and was a big hit. I’m mighty happy with this recipe :). Here’s how they look just out of the oven.


My recipe is adapted from Christinesrecipes to make 8 hot dog rolls. I took many pictures of the roux as I was so intrigued, hope this will help you picture how the roux should look like as you cook it. The roux should be cooked till it has thickened and leave trails behind as you stir.

Recipe (for 8 hot dog buns)

  • 90g of Roux (using 20g bread flour and 100ml water)
  • 240g bread flour
  • 5g coffee mate or milk powder
  • 1.5 tsp yeast
  • 40g sugar
  • 40g beaten egg
  • 80ml milk
  • 20g salted butter


  • For roux, dissolve the flour into the water thoroughly. Heat over gentle flames and stir constantly till the mixture thickens and leave trails as you stir. Spoon into a bowl, cover with cling wrap which should touch surface of roux and leave to cool. Once cooled, measure out 90g for the bread. There should be some leftover which can be kept in the fridge.
  • While the roux cools, warm milk to room temp or just warmer than room temp (not more than 38 deg C), add in the yeast and leave to stand for 15 min in a closed oven.
  • Once roux has cooled and yeast milk mixture has stand for 15 min, place all ingredients except butter into mixing bowl.


  • Knead till a rough dough has formed, add in the butter and knead further.Total time should be around 10 min, but check every now and then for smoothness and elasticity.
  • Once a smooth elastic dough has formed, use a silicone spatula to form a smooth round dough and tuck in all the loose dough. Cover with cling wrap and proof for about 1 hour or till double in size.
  • After 1 hour, flour the top of dough and pour out onto a floured surface. Flatten out all the air and divide into 8 portions of about 65g. Stretch out each portion, roll tightly and then pinch down the sides. Use your palms to roll into a longish shape.
  • Place the dough about 1 cm apart lengthwise on a baking tray lined with paper. Proof for 40 min in a closed oven with a bowl of hot water. After proofing, lightly flour the top as shown.
  • Finally, bake in the oven at 160 deg C for 15 – 20 min until the top becomes a light golden brown. Lift out using the baking paper to cool on a wire rack.




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