Milk bread rolls are a popular and delicious type of bread roll, originating from Asian cuisine. They are made from a soft, pillowy dough that is enriched with milk, sugar, and butter, resulting in a rich and creamy flavor. This dough is then shaped into rolls and baked to perfection, resulting in a light and airy texture with a slight crust on the outside.
Milk bread rolls are often served as a side dish or used as a base for sandwiches, making them a versatile and convenient option for any meal. They are also perfect for snacking, as they are soft and fluffy, making them easy to eat on the go. These rolls are often enjoyed with a variety of spreads and dips, including butter, jam, honey, or even nutella.
In terms of preparation, milk bread rolls are relatively easy to make and can be customized to suit your taste preferences. You can add ingredients such as herbs, spices, cheese, or fruit to create different flavors and textures. Whether you are looking for a quick snack or a tasty addition to your meal, milk bread rolls are a delicious and satisfying option that is sure to please.
How to make Milk Bread Rolls
Prep Time : 30 mins
Cook Time : 25 mins
Total Time : 55 mins
Servings : 8 – 10 servings
Ingredients
Tangzhong (starter) :
- 3 tablespoons (43g) water
- 3 tablespoons (43g) milk, whole preferred
- 2 tablespoons (14g) King Arthur Unbleached Bread Flour
Dough :
- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
- 2 tablespoons (14g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (6g) salt
- 1 tablespoon instant yeast
- 1/2 cup (113g) milk, whole preferred
- 1 large egg
- 4 tablespoons (57g) unsalted butter, melted
Instructions
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
3. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
4. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
5. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
6. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
7. Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
8. Place the rolls into a lightly greased 8″ or 9″ round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
9. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
10. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
