Cheese Bread Rolls (Tangzhong Method)

by - July 20, 2017

Cheese Bread Rolls

Cheese Bread Rolls

I had some left over of cheddar cheese that was beginning to go hard in the fridge, rather than letting them go to waste I used it to make these delicious Cheese Bread Rolls.  

I used Tangzhong method in this recipe.  These Cheese Bread Rolls are very soft and fluffy.

Tangzhong method is quite similar to Yudane method.  Both methods are scalding method. For Tangzhong method, a small portion of dough is cooked over the fire.   

Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have another Cheesy Garlic Pull-Apart Buns recipe that you may like too.

It is advisable to read the below general notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. Or if the dough springs back slowly, like it’s waking up from a long nap, and your prod leaves only a small indentation, it’s ready to go.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Cheese Bread Rolls (Tangzhong Method)

Yields:  16 small rolls


25g bread flour
125g water

Please refer to the method of making Tangzhong here.

Main dough:
350g bread flour
1 ½ tsp instant yeast
50g brown sugar
35g milk powder
1 tsp salt
1 egg, whisked
35g butter
80g water
150g grated cheddar cheese or parmesan cheese

Egg wash: 1 tablespoon of above whisked egg + 1 tsp water

Utensil:  8 inch square baking pan


1.  Put all ingredients (except cheese) and Tangzhong dough in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes.

2.  Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.

3.  Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 16 equal portions.

4.  Roll out each dough with a rolling pin into long rectangle shape. Sprinkle grated cheddar cheese on it and roll up like swiss roll.   Place all dough in the square baking pan lining with non-stick baking sheet.  Let it rise for another 50 -60 minutes or until double in size.

5.  15 minutes before baking, preheat the oven to 180°C.

6.  Brush with egg wash and sprinkle with some grated cheddar cheese.  Bake for 15 to 20 minutes, or until golden brown.

7.  Remove from the oven and transfer onto a wire rack. Let cool completely.





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  1. Thank you for the recipe! I love tang zhong bread!

  2. Hi,

    When I'm on the step 4, the dough doesn't proof or double in size. I'm wonder if u can advise what's the possibility that it went wrong since step 2 and 3 were correct.

    1. Hi there, Sorry for late response.

      If your dough rose on the first proofing, it means your yeast still working. In this case, it could be your dough over proved on the first proofing. And could be also your yeast is expired or weak.

      I hope this answers your questions.

      Cheers :)

  3. Por favor em qual momento adiciona o tangzhong ?

    1. Hi there,
      Thank you for your question. Are you asking when to add the tangzhong?
      Please add tangzhong together with the rest of ingredients as mentioned in Method 1.

      Cheers :)