How to convert a bread recipe to tangzhong: a surefire path to softer bread and rolls

You love your grandma’s homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly. You’ve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once they’re out of the oven. Want to make your favorite yeast bread and rolls reliably soft and tender? Tangzhong is the solution.

Tangzhong, an Asian technique for making soft, fluffy yeast bread, involves cooking a portion of the flour and liquid in the recipe into a thick slurry prior to adding the remaining ingredients.

This pre-cooking accomplishes two positive things: it makes bread or rolls softer and more tender, and extends their shelf life. For the science behind this, read our Introduction to tangzhong.

Tangzhong: the best thing to happen to soft bread and rolls since... well, since sliced bread. Click To Tweet

How to convert a bread recipe to tangzhong via @kingarthurflour

If you’ve tried our Japanese Milk Bread Rolls or Soft Cinnamon Rolls, you know how deliciously tender they are. And you’ve probably thought about trying tangzhong with some of your own favorite yeast recipes. Softer, moister dinner rolls? Nothing wrong with that.

How to build tangzhong into your favorite recipes

So how, exactly, do you convert a standard yeast bread recipe to use tangzhong?


Start by managing your expectations. Do you really want to pair tangzhong (soft, tender bread) with crusty baguettes or chewy bagels? That would be like making potato chips in a steamer: it goes against the nature of the beast.

It’s important to choose an appropriate recipe: a yeast bread that’s inherently soft, tender, and light. Be it a white sandwich loaf or buttery dinner rolls, tangzhong will enhance bread’s texture, and keep it fresher longer.

How to convert a bread recipe to tangzhong via @kingarthurflour

It all starts with hydration

Once you’ve chosen a recipe, you need to determine its hydration: the percentage of water (or other liquid) compared to flour, by weight. A dough’s hydration determines how stiff or soft it’ll be, and also influences how vigorously it rises. Finished loaves with low hydration are usually dense and dry; those with higher hydration, soft and moist.

To take a simple example, a recipe that includes 75g of water and 100g of flour has a hydration of 75%. Or here’s an example in American weights: a recipe using 1 cup water (8 ounces) and 3 cups flour (12 3/4 ounces) has a hydration of 63% (8 divided by 12 3/4).

Don’t have a scale? I highly recommend you acquire one, because trying the tangzhong technique without a scale requires quite a lot of extra effort converting volume to weight.

And by the way, if you’re following an older recipe that most likely doesn’t include ingredient weights, see our handy ingredients weight chart.

How to convert a bread recipe to tangzhong via @kingarthurflour

The typical sandwich bread or dinner roll recipe (like these Golden Pull-Apart Butter Buns) has a hydration level of around 60% to 65%.

But when you’re using the tangzhong method, you want your recipe’s hydration to be about 75%.

Why? Because when using tangzhong, some of the liquid in the dough is “trapped” by the pre-cooked slurry (the tangzhong), and thus plays no part in the dough’s texture; as far as hydration is concerned, it’s as if that liquid isn’t even there.

Let’s say your original recipe’s hydration is 60%. When you transfer some of its liquid to the tangzhong, the resulting dough will behave as if its hydration is much lower.

How to convert a bread recipe to tangzhong via @kingarthurflour

The dough will be stiff and dry, which can inhibit its rise and lead to dense, heavy bread.

So in order to wind up with dough that’s as soft and smooth as the original, you need to add more liquid initially.

How to convert a bread recipe to tangzhong via @kingarthurflour

Test case: Our Favorite Sandwich Bread

Let’s convert this popular recipe to use tangzhong and see how it goes.

1 cup (227g) milk
2 tablespoons (28g) butter
2 teaspoons instant yeast
2 tablespoons (25g) sugar
1 1/4 teaspoons salt
3 cups (361g) King Arthur Unbleached All-Purpose Flour

What’s this dough’s hydration? 227g (weight of milk) divided by 361g (weight of flour) = 63% hydration.

But remember, in order to use tangzhong you want your hydration to be 75%: the liquid should equal 75% of the weight of the flour.

Do your arithmetic: 361g x .75 = 271g. So you want the amount of milk in the recipe to be 271g, not 227g. Result? You’ll add 44g additional milk to your recipe.

Making the dough

Let’s see how this works. I’ll make the recipe three ways:

(A), as written, with a hydration of 63%;
(B), using tangzhong without increasing the recipe’s hydration to 75%;
(C), using tangzhong after increasing the recipe’s hydration to 75% by adding 44g milk.

First I make the tangzhong slurry, the cooked mixture of flour and liquid. A standard slurry uses between 5% and 10% of the flour in the recipe and is composed of one part flour to five parts liquid (by weight).

How to convert a bread recipe to tangzhong via @kingarthurflour

This slurry was made in a saucepan, but it’s quickly and easily done in a microwave as well.

I’ve now made this standard slurry often enough that this is what I use for any yeast recipe calling for between 3 and 4 cups of flour: 3 tablespoons (23g) of the flour in the recipe + 1/2 cup (113g) of the liquid.

Remember, you’re using flour and liquid from the recipe, not adding extra flour and liquid! Take that into account when you’re measuring out the remaining flour and liquid for the dough.

For each of the test loaves using the slurry (B and C), I combine 23g of the recipe’s flour with 115g of the recipe’s milk. I cook the mixture over medium heat until it thickens, and put it into the mixing bowl to cool down a bit while I assemble the other ingredients.

How to convert a bread recipe to tangzhong via @kingarthurflour

Next, I mix and knead the three doughs. (A), the control, is soft and smooth; (B), with the slurry but without any added milk, stiff and gnarly; and (C), with the slurry and added milk, very similar to (A), perhaps a bit softer.

How to convert a bread recipe to tangzhong via @kingarthurflour

Rising and baking

I let the doughs rise, then shape them into loaves and place each in an unlidded 9″ pain de mie pan (my loaf pan of choice). I let the loaves rise, then bake them.

How to convert a bread recipe to tangzhong via @kingarthurflour

Look at the difference! (A), the original recipe, and (C), the added milk/slurry recipe, (C), rise beautifully. (B), the recipe using the slurry but without any added milk, rises much less.

It’s impossible to photograph texture and moistness, but right out of the oven (C) is slightly moister and more tender than the original loaf (A). After a few days, (C), the loaf with the slurry, is still nice and fresh; while the original loaf is definitely showing signs of staleness.

How to convert a bread recipe to tangzhong via @kingarthurflour

Conclusion: 75% hydration + tangzhong is a winner

Bottom line: By bringing your favorite sandwich bread or dinner roll recipe to 75% hydration and then using tangzhong in the dough, you’ll make bread that’s softer, lighter, more tender, and with longer shelf life than the original.

Extra credit: determining water content

Once you feel comfortable with the basics of tangzhong, you can try fine-tuning your hydration math. While water is obviously 100% water, there may be other ingredients in your dough that are adding to its hydration: for instance, eggs or honey.

This fine-tuning is potentially only necessary in recipes that use a lot of butter and/or eggs, like brioche; or recipes with a significant amount of liquid sweetener.

Truthfully, most of my colleagues here at King Arthur consider simply the main liquid and flour when assessing a recipe’s hydration. Because almost all of the time, that level of simplicity is fine: If your recipe includes just 2 tablespoons of butter, its minuscule water content isn’t going to make or break your bread. Still, once you’ve got the calculator out, it’s fun to take this extra step towards accuracy.

How to convert a bread recipe to tangzhong via @kingarthurflourHow to convert a bread recipe to tangzhong via @kingarthurflour

If you want to drill down with hydration, here’s a list of common yeast bread ingredients and their percentage of water:

Milk: 87% water
Large eggs: 74% water (1 large shelled egg weighs 50g)
Liquid sweeteners (e.g., honey): 17% water
American-style butter: 16% water
Vegetable oil: 0% water (100% fat)

Use the information above to calculate how many grams of water are in any of these “rogue” ingredients in your recipe. Then add them to the total grams of the main liquid before calculating hydration.

How to convert a bread recipe to tangzhong via @kingarthurflourHow to convert a bread recipe to tangzhong via @kingarthurflour

A final note on hydration

A great variety of factors come into play when you’re baking yeast bread, and some of these affect hydration. Keep the following in mind as you experiment with tangzhong:

Mashed potatoes or other mashed fruits/vegetables (pumpkin, squash) can affect dough’s hydration. There’s no way to judge their effect ahead of time; it’s best to add them, then adjust dough’s consistency with additional flour if necessary.

Hot/humid weather increases flour’s moisture content; cold, dry weather makes flour drier. You’ll typically use a bit less liquid in yeast recipes in summer, a bit more in winter; see our blog post, Winter to summer yeast baking.

Sourdough starter can be thick and viscous, quite thin, or anything in between. As with mashed vegetables, adjust the mixed dough’s consistency as needed.

Have you tried baking yeast bread or rolls using the tangzhong technique yet? If so, how did you like the results? Please add your thoughts in comments, below.

For more on tangzhong:
Introduction to tangzhong: an intriguing technique for softer yeast bread and rolls

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Pat

    I just tried to convert my standard bread-machine bread recipe as a test case, because I like to use that for the knead and rise steps. The recipe is 1 cup water to 2 cups flour, which seems to work out to about 90 to 100% hydration. Are bread machine recipes designed with higher hydration levels than “manual” breads?

    I am excited to try this with cinnamon rolls, because two people with six rolls equals 3 days and they do become not as much fun at the end. 🙂

    1. The Baker's Hotline

      We’re glad to hear you’re experimenting, Pat! Usually, bread machines are used with lower hydrations breads, such as sandwich loaves. But, for just kneading or using the dough cycle, the machine should work just fine with a higher hydration recipe. We can’t wait to hear the results! Annabelle@KAF

  2. Janice

    PJ, thank you for posting this! I am excited to try this method — and I have a buttermilk bread recipe from my Mom that I am thinking of trying it on. Would buttermilk be any different than “standard milk for the method?

    1. The Baker's Hotline

      We haven’t tested it, Janice, but we think you should give it a try. There’s a chance the buttermilk made curdle on the stove, but once you add the flour, it probably won’t be noticeable. Let us know how it goes! Annabelle@KAF

    1. The Baker's Hotline

      That’s something we’ll be testing in the coming months, J! Keep an eye out on the blog. In the meantime, you’re more than welcome to experiment using this method in gluten-free bread recipes. Annabelle@KAF

  3. Anne

    Great post PJ! I make a flatbread using this method from the “Hot Bread kitchen”book and it comes out pliable using whole wheat flour. I will definitely try this and look forward to your post on using whole grains too.

  4. Cynthia Stall

    I made your recipe for blueberry muffins. Gave some to my neighbor who was just diagnosed with breast cancer. We both agree they were the best muffins we had ever tasted. Thank you!

  5. Cynetta

    In your sandwich bread example you calulate the hydration as if milk was 100% water, but further into the article, you wrote that milk is only 87% water.
    Shouldn’t you have adjusted for this fact?

    1. PJ Hamel, post author

      Cynetta, you’re right. But I consider doing those individual calculations for non-water ingredients “extra credit” — something to try once you’ve gotten comfortable with the initial instructions for doing a tangzhong conversion. Thus I decided to keep it simple for this particular post. Thanks for the feedback — PJH@KAF

  6. Cindy in Maine

    I typically use a combination of all purpose and white whole wheat flours, even in my “white” bread. Would this technique work the same way with whole grains?

    1. PJ Hamel, post author

      Cindy, I’ll be examining using tangzhong with whole grains in a future post, so I haven’t done the testing yet. But some online research shows that others have used tangzhong with whole grains successfully. I’d suggest starting out by making a tangzhong using some of the AP flour in your recipe, rather than the whole wheat. Good luck — PJH@KAF

  7. Sara

    I am really interested in this technique, it seems serendipitous as I have been working on my sweet scrolls recently and can’t stand them stale after 24hrs.
    My query though is:
    Does the tanzhong volume represent a ratio or is it arbitrary, and
    Does the hydration increase represent a ratio, related to flour protein, or a flat 75%?
    My standard loaves are 70% hydration and I am not sure ifI should increase to 75% only or if I should be increasing further.

    1. PJ Hamel, post author

      Good questions, Sara. Some bakers figure their tangzhong percentage as a percentage of flour weight, and some as a percentage of dough weight. The suggested range for flour weight in the tangzhong is 5% to 10% of the total flour. The hydration increase, I’ve based on all-purpose flour (11.7% protein). But, since most recipes are written with their specific flour’s protein in mind, I assume that 75% would apply across the board. You say most of your recipes are 70% hydration; I’d still increase them first to 75% and see how you like the results. Especially at this time of year, when dough tends to be “wetter” anyway due to heat and humidity, you don’t want to go too far with the added liquid. Hope this helps — PJH@KAF

  8. Christine Nelson

    I have been using tangzhong in my bread and roll recipes for several years, and can attest to their longer “shelf life”, and the additional moistness, & tenderness. I also use it in my WW recipes. I find small children will enjoy WW or whole grain breads that are softer and more tender when using this method. Of course added PB &J to the slice of bread makes it more enticing.

    1. PJ Hamel, post author

      Christine, thanks for the testimonial. Glad to hear tangzhong is effective with whole grains; I haven’t gone there yet, but am looking forward to doing the tests. And great idea, using tangzhong to make whole wheat bread soft enough for even the most discerning palates (e.g., little kids!) PJH@KAF

  9. Amanda Holm

    Is there any way to bring tangzhong techniques to whole-wheat or partially whole-wheat recipes? It’d be great to have softer homemade whole wheat bread in the house. Thanks!

    1. PJ Hamel, post author

      Amanda, that’s next on my list: using tangzhong with whole grains. There’s enough evidence out there that I can tell you it works; I just want to nail down the details, and identify anything out of the ordinary bakers should know. Stay tuned — PJH@KAF

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