Japanese Milk Bread Dinner rolls
Serves 1
Directions
- 1Whisk and cook flour, milk, and water in a saucepan over medium heat until smooth and thick like pudding.
- 2Transfer the Tangzhong to a bowl, press plastic wrap against the surface, and let cool.
- 3Mix warm milk with a teaspoon of sugar and a packet of yeast, and let it sit for about 5-10 minutes until frothy.
- 4Add the Tangzhong, egg, sugar, flour, and salt to the frothy yeast mixture.
- 5Mix the ingredients into a shaggy dough.
- 6Knead the dough with a dough hook for about 5 minutes.
- 7Add in the melted butter and knead for another 5 minutes until the dough is soft, smooth, and no longer sticking to the sides.
- 8Lightly coat the dough with flour, shape it into a nice ball, cover with plastic wrap, and let it proof for 1 to 2 hours until it has doubled in size.
- 9After the first proof, divide the dough into 9 pieces.
- 10Shape each piece into a dough ball.
- 11Place the dough balls in a greased or parchment-lined square pan.
- 12Cover the pan tightly with plastic wrap and let the dough balls proof a second time until doubled (about another hour).
- 13Preheat the oven to 3500F (1750C) and brush the rolls with an egg wash.
- 14Bake the rolls for about 20 minutes, tenting with foil if they are browning too fast.
- 15Once out of the oven, cool them in the pan for a few minutes, then lather them in some melted butter.
- 16Sprinkle some sea salt on top.
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 hooksquare panparchment paperbrush
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