Japanese Milk Bread Dinner Rolls
Directions
- 1To make the Tangzhong, whisk and cook flour, milk, and water in a saucepan over medium heat until it becomes smooth and thick like pudding.
- 2Transfer the Tangzhong to a bowl, press plastic wrap against the surface, and let it cool to room temperature.
- 3In a separate bowl, mix warm milk with 1 teaspoon of sugar and 1 packet of yeast, and let it sit for about 5-10 minutes until frothy.
- 4Add the cooled Tangzhong, egg, sugar, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
- 5Knead the dough in a stand mixer with a dough hook for about 5 minutes, then add in the melted butter. Knead for another 5 minutes until the dough is smooth and no longer sticky.
- 6Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl. Cover with plastic wrap and let it proof for 1-2 hours until doubled in size.
- 7After the first proof, punch down the dough and divide it into 9 pieces. Shape each piece into a small ball and place them in a greased or parchment-lined square pan.
- 8Cover the pan with plastic wrap and let the dough balls proof a second time until doubled in size (about another hour).
- 9Preheat the oven to 350°F. Brush the tops of the rolls with an egg wash.
- 10Bake the rolls for about 20 minutes, tenting with foil if they start browning too quickly.
- 11Once out of the oven, brush the warm rolls with melted butter and sprinkle with sea salt.
Ingredients
- 0.25 cup water
- 0.25 cup milk
- 2 tablespoons flour
- 0.5 cup warm milk
- 1 packet active dry yeast
- 0.25 cup sugar
- 1 egg
- 2.66 cups flour
- 1 teaspoon salt
- 4 tablespoons softened butter
- melted butter
- sea salt
Equipment
saucepanwhiskbowlplastic wrapstand mixerdough hookfloursquare panparchment paperovenbrushfoil
Tips
- The Tangzhong method, which involves gelatinizing starch in flour, allows more moisture to be absorbed into the dough, resulting in softer and fluffier bread.
- When your bread goes stale, it's because moisture leaves the bread and it gets hard.
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