Those japanese milk bread rolls are amazingly soft and airy. Not too sweet neither too salty, those fluffy rolls are perfect to top with butter and jam for breakfast or enjoy them for family dinners any day of the week.
10x7inch (25x19cm) cake pan - or a 10inch round pan.
2Tbsp(14g) bread flour(with at least 11% protein)
2Tbsp(45g) whole milk
For the dough
2cups(300g) bread flour(with at least 11% protein)
4Tbsp(60g) unsalted butter
2tspinstant yeast(or 25g fresh yeast)
½cup(120ml) whole milk
MAKE THE TANGZHONG
Place flour, milk and water on a small pan and whisk until there are no lumps. Place the mixture over low heat and cook until you’ll achieve a thick mixture.
Transfer tangzhong to a bowl and allow to reach room temperature.
MAKE THE MILK MIXTURE
Add milk and butter on a medium bowl. Place in the microwave and heat until butter has melted, let cool to room temperature.
Once the mixture has cool down, add the egg and mix until incorporated. Take 2 tablespoons of the milk mixture and set aside.
MAKE THE DOUGH
Add flour, sugar, salt and yeast on a stand mixer bowl.
Pour in the milk mixture and, with the hook attached, knead at low speed everything until a smooth and elastic dough is formed (about 8 minutes).
Remove dough from the bowl and shape a ball. Place it on a greased bowl and cover with cling film.
Let the dough proof in a warm environment until doubled in size (about 1 and half hours).
SHAPE THE ROLLS
Lightly grease your hands with a bit of butter. Transfer the dough to a smooth surface and knead slightly to degas it.
Divide the dough in two pieces. Roll each piece into a tube shape, then dive each tube into 3 equal pieces. You need to obtain 6 pieces for large rolls, or you can also make 8 or 10 smaller rolls if you want.
Shape by tucking under to create a smooth top to the dough, then gently round each piece into a smooth ball.
Place dough balls in a greased 10x7inch (25x19cm) cake pan.
Cover loosely with cling film and let the rolls proof from 40 to 60 minutes in a warm place.
Preheat the oven to 350°F (175°C) and set a rack in the middle position. Once rolls are puffy, carefully brush them with the milk mixture you reserved before.
Bake the japanese milk bread rolls for about 20 minutes, check up the rolls and if you see they are getting too browned, cover them with foil.
Keep baking for 10 more minutes, in total rolls should bake from 25 to 30 minutes.
Transfer to a cooling rack and allow them to rest for 5 minutes before removing the rolls from the pan.
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