Ingredients#

Process#

1. Add the water, corn syrup, sugar, and tangzhong to the mixer bowl.
2. Mix until the tangzhong disperses.
3. Add the flour, lecithin powder, and baking powder.
4. Mix until no dry flour remains.
5. Rest the dough for 10-20 minutes to hydrate.
6. Add the salt and yeast.
7. Mix with the dough hook until the dough starts to become smooth and elastic.
8. Add the shortening.
9. Mix until the shortening is fully incorporated.
10. Stream in the oil slowly while mixing.
11. Mix until the dough is smooth, soft, and extensible.
12. Refrigerate the dough as needed to keep it below 78 F.
13. Cover the dough and bulk ferment it in the refrigerator until noticeably puffy.
14. Degas the dough gently.
15. Roll, fill, shape, and pan the dough.
16. Proof the rolls until very puffy and the dough springs back slowly when pressed.
17. Bake the rolls at 350 F for at least 22 minutes, until set and lightly browned.
18. Cool the rolls briefly before icing.

Notes#

• Use 1 kg dough for one 13 x 9-inch pan.
• Use 200 g cinnamon filling per 1 kg dough.