Japanese Milk Bread Rolls
 Serves |  Total Time |
|---|---|
| 10 | 3.08 hours |
Ingredients - Tangzhong
14 g bread flour
43 g water
43 g whole milk
Ingredients - Dough
- 300 g bread flour
- 14 g milk powder
50 g granulated sugar- 2 tsp salt
1 Tbsp instant yeast- 113 g whole milk
1 large egg
57 g unsalted butter
Ingredients - Egg Wash
- 1 large egg
1 Tbsp cold water
Cookware
- 1 small saucepan
- 1 small mixing bowl
- 1 8" or 9" round cake pan
Instructions
Step 1
Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Step 2
To make the tangzhong: Combine bread flour, water, and whole milk in a small saucepan, and whisk until no lumps remain.
Step 3
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Step 4
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
Step 5
To make the dough: Combine the tangzhong with the bread flour, milk powder, granulated sugar, salt, instant yeast, whole milk, egg, and melted unsalted butter, then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic dough forms.
Step 6
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
Step 7
Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
Step 8
Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
Step 9
Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
Step 10
Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
Source