Directions
- 1Make a milk paste (Tang zhon, 1/3 cup whole milk and 2 tablespoons of bread flour). Mix it up on medium heat until it forms a thick paste.
- 2Add 1 tablespoon of yeast to ½ cup of warm milk. Mix and set aside to let it bloom.
- 3In a large mixing bowl, add 2 ½ cups of bread flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Mix and set aside.
- 4Mix the wet ingredients together: milk paste, yeast mixture, and 1 lightly beaten egg.
- 5Add the wet ingredients to the dry ingredients. Mix on low with a dough hook for 5-7 minutes until a dough ball forms and it stops sticking to the bowl.
- 6Once the dough stops sticking, add in 3 tablespoons of softened butter and mix until you don't see it anymore.
- 7Place the dough in a lightly greased bowl, cover it, and let it rest and rise for 1 hour.
- 8After an hour of rising, punch the dough down, turn it out, and cut it into three portions.
- 9Stretch one piece of dough into a long rectangle and roll it up. Repeat with the remaining dough.
- 10Shape each piece into a tight roll.
- 11Add rolls to a lightly greased loaf pan. Cover again and let it rest and rise for 1 hour.
- 12After another hour of rising, brush the rolls with an egg wash (1 whole beaten egg).
- 13Bake at 350°F for 30-35 minutes.
- 14Once the bread is cool enough, remove it from the pan and rub some butter on top.
Ingredients
- 1.33 cups whole milk
- 2 tablespoons bread flour
- 2.5 cups bread flour
- 0.25 cups granulated sugar
- 1 teaspoon salt
- 1 tablespoon yeast
- 0.5 cups warm milk
- 1 lightly beaten egg
- 3 tablespoons softened butter
Equipment
potwhisklarge mixing bowldough hookloaf panbaking sheet
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