Milk Bread
HB-10387 · Hand-built original · Japanese
Soft Japanese-style rolls made with a cooked tangzhong paste worked into a milk, egg and butter dough, with an optional garlic butter brushed over the warm rolls.
JapaneseAppetizer3 hr8 rolls348 kcalDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- Tangzhong:
- 2 tablespoons water, 28g
- 3 tablespoons whole milk, 43g
- 2 tablespoons Flour, 14g
- Dough:
- 3 cups Bread Flour + more if needed, 375g
- 3 tablespoons granulated sugar
- 1 tablespoon instant yeast, 7g
- 1/2 cup whole milk, room temperature
- 1 large egg
- 5 tablespoons unsalted butter, melted and cooled to room temperature
- 1 teaspoon kosher salt
- Garlic Butter (Optional):
- 8 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp parsley, minced
Method
- Whisk the water, whole milk and flour for the tangzhong in a small saucepan until no lumps remain.
- Cook the tangzhong over medium-low heat, whisking constantly, for 3 to 5 minutes, until it thickens and the whisk leaves lines across the bottom of the pan, then scrape it into a small bowl to cool to room temperature.
- Combine the cooled tangzhong with the bread flour, sugar, instant yeast, whole milk, egg, melted butter and kosher salt, and mix and knead by hand, mixer or bread machine until the dough is smooth and elastic.
- Shape the dough into a ball, set it in a lightly greased covered bowl, and leave it for 60 to 90 minutes, until puffy though not necessarily doubled.
- Press the air out gently, divide the dough into 8 equal pieces for large rolls or 10 for medium rolls, and shape each piece into a ball.
- Arrange the balls in a buttered cake pan with space between them, cover, and proof in a warm place for 1 hour, until doubled.
- Heat the oven to 350°F. Brush the rolls with milk or egg wash and bake for 25 to 30 minutes, until golden on top and at least 190°F in the center of the middle roll.
- Cool the rolls in the pan for 10 minutes, then move them to a rack to cool completely.
- Note: For the optional garlic butter, melt the butter until just sizzling, saute the garlic for 1 minute until softened, take the pan off the heat, stir in the parsley, and brush the mixture over the warm rolls.
Prep: 30 min · Cook: 30 min · Total: 3 h
Nutrition (per serving, where published)
348 kcalCalories
7.3 gProtein
30.8 gCarbs
22.2 gFat
12.9 gSaturates
1.2 gFibre
2.6 gSugars
591 mgSodium
78 mgCholesterol
122 mgPotassium
137 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data