====== Richards Rolls ======

| Difficulty:		| Intermediate		| 
| Preparation Time:	| 120-240 Minutes	|
| Number of Servings:	| 16 rolls		|

===== Ingredients =====

== Tangzong ==
1c milk (250g) \\
50g all purpose flour\\

1/4c warm water 80f/27c (60g)\\
2t yeast (1 packet 2.25t)\\
1/2c butter (110g) \\
1/2c sugar (100g) \\
1.5t salt (10g) \\
2 eggs (100g) \\
600g all purpose flour \\

===== Directions =====

Add yeast to water to activate in the stand mixer.

I make the Tangzong in a microwave. Mix flour and milk in a microwaveable cup. Microwave on High for 45 seconds. Stir well. Microwave 15 seconds more. Stir. The roux temperature should be at about 149 F (65C) and a white translucent pudding should have formed. If not, microwave for another 5 seconds and stir well. If necessary, continue microwaving 5 seconds at a time and then stir well, until the white translucent pudding forms. I use a 1000-watt microwave.

Add sugar, butter, and salt to the milk mixture. 

Beat eggs and add eggs and milk mixture to the yeast in the stand mixer.

Add flour to make a sticky dough. Add half the flour first then the other half.

Cut dough into 2 pieces 620g each

Roll into a circle and cut into 8 wedges. Dip the long end in melted butter and roll-up. Tuck tip under the roll.

Put on butter greased pan and let rise until doubled in size.

Bake at 350 18min.

===== Notes =====

Richard was my dad's boss and his wife (Janiel) made these for all of his employees at the annual Christmas party at his house.