Do I have to make a tangzhong with this recipe?

Yes, you do! This recipe has been developed and tested with tangzhong. Please check out my Blood Orange Cinnamon Rolls or Nutella Brioche Knots , which do not use the tangzhong method.

I do not have a stand mixer, can I still make these rolls?

Yes, you can either use the dough hooks from a hand-held mixer or mix by hand. You will just need to knead the dough by hand for up to 20 minutes. It can get quite sticky and messy, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the u003cstrongu003ewindow pane testu003c/strongu003e to know that it has been properly kneaded.

Almond Croissant Rolls

Description

Amazing Sweet Almond Croissant Rolls baked in a muffin pan! Soft tangzhong milk bread swirled with almond frangipane filling and topped with almond vanilla syrup, sliced almonds and powdered sugar!

Ingredients

Tangzhong

2 Tablespoons (15g) Bread Flour
1/3 Cup (76g) Water

Milk Bread Dough

2/3 Cup Whole Milk (151g)
2 1/4 Teaspoons (7g) Active Dry Yeast
¼ Cup + 1 Teaspoon (50g + 4g) Brown Sugar, divided
3 Cups (360g) Bread Flour
All the Tangzhong
1 Large Egg, room temp
3 Tablespoons (42g) Unsalted Butter, melted
1 Teaspoon Vanilla Paste or Extract
2 Tablespoons Dry Milk Powder
1/4 Teaspoon Fine Salt

Frangipane

1/2 Cup (113g) Unsalted Butter, softened
2/3 Cup (133g) Sugar
2 Large Whole Eggs
3 Teaspoons Almond Extract
1 Cup + 2 Tablespoons (108g) Almond Flour
3 Tablespoons (22g) All-Purpose Flour
1/4 Teaspoon Fine Salt

Almond Vanilla Syrup

1/4 Cup (56g) Water
1/4 Cup (50g) Sugar
1 Teaspoon Almond Extract
1/2 Teaspoon Vanilla Extract

Toppings

Sliced Almonds
Powdered Sugar

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Instructions

Make the Tangzhong - In a small saucepan, whisk together bread flour and milk until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.
Make Milk Bread Dough - In a small bowl or measuring cup, heat 2/3 cup of milk in the microwave until it reaches 105ºF(40Cº). Then add 1 teaspoon of brown sugar and the active dry yeast and stir well to combine. Let bloom for 8 to 10 minutes. *See note below for instant yeast
In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (it's okay if it's still warm), melted butter, brown sugar, egg, vanilla, salt, milk powder and bloomed yeast mixture.
With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 15 to 20 minutes. It's ready when it passes the window pane test. **See note below.
Lightly oil your hands and form the dough into a smooth ball. Place it into an oiled bowl. Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
When the dough is almost done with the first rise, make your frangipane filling - In a large mixing bowl, add sugar and softened butter. With a hand held mixer, whisk until light and fluffy. About 2 minutes. Whisk in one egg at a time, beating about 45 seconds in between. Then whisk in the almond extract until combined. Sift almond flour and all purpose flour into the wet ingredients and mix until combined. Transfer 3/4 cup of the filling into a piping bag or ziploc bag and keep the remainder in the bowl. Set aside on the counter.
Shape the Rolls - Gently punch the dough down to release gas bubbles. Transfer to a lightly floured work surface and roll out to roughly an 11×20 inch (27×50 cm) rectangle (does not need to be exact).
Grab the frangipane that's in your bowl and with an offset spatula, evenly spread all of it onto the dough. Trim any irregular edges if needed and cut into 12 even strips, width-wise. Roll each strip of dough into buns.
Transfer the rolls to a buttered, 12-count, standard-sized muffin pan and cover with cling wrap that has been lightly sprayed with oil. Depending on how warm your kitchen is, allow to proof for about 30 to 45 minutes or until it passes the "poke" test! ***see note below
With 15 minutes left of proofing time, set a rack in the center of the oven and preheat to 350ºF (176ºC).
When the buns are done proofing, grab the piping bag with the reserved filling. Snip the tip off with some scissors and pipe the filling on top of each roll in a circular design, starting in the center and continuing outward. Bake for 15 to 17 minutes or until the middle registers at 190ºF (87ºF).
While the rolls are baking, make the Almond Vanilla Syrup. In a small saucepan, add water, sugar, vanilla and almond extract. Over medium high heat, bring to a boil for a few minutes and then set aside until needed.
When the almond buns are done baking, immediately brush the tops with the syrup. Brush one bun at a time and then quicky top with sliced almonds so it can adhere to the buns.
Dust the sweet almond rolls with as much powdered sugar as you'd like. Serve immediately and enjoy!

Notes

*For Instant yeast, skip to step 3. Combine instant yeast with all the dough ingredients into the bowl of your stand mixer.

**To perform the Window Pane Test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

***How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it's ready. If the dough bounces back immediately, then needs more time.

Prep Time: 30 Minutes
Proof + Rise Time: 1 Hr + 30 Mins
Cook Time: 15 to 17 Minutes