Make Japanese style milk bread rolls with this easy milk bread roll recipe! These dinner rolls are soft, fluffy, moist, and just a touch sweet. They are perfect for your holiday dinner parties but also simple enough to make for an everyday meal.
Ingredients :
For the tangzhong:
20 gram bread flour (about 2½ TBSP)
90 gram milk (about 6TBSP)
For the dough:
165 gram milk , warm (or ⅔ cup)
1 teaspoon active dry yeast
330 gram bread flour (about 2½ cup + 2 TBSP, spooned & leveled)
56 gram unsalted butter , softened (or 4 TBSP)
50 gram granulated sugar (or ¼ cup)
½ teaspoon kosher salt , plus more for garnish if desired
1 egg , beaten for egg wash (optional)
Instructions:
read more on next page
For the tangzhong:
Whisk together the milk and bread flour in a small saucepan until no lumps remain.
Place the saucepan over medium high heat and continue to whisk until the mixture starts to thicken.
Reduce the heat to medium low and continue to cook and whisk until the entire mixture is like a thick paste with no loose liquid remaining.
Remove from heat and transfer the tangzhong to a small heatproof container.
Cover and let it cool completely, or at least until the center is warm to the touch before using.
*Refer to the post for a photo reference of how tangzhong looks.*
0 Comments:
Post a Comment