Hokkaido Milk Rolls
I've never been a huge fan of rolls. I've always preferred to have a loaf of crusty, crunchy bread, like my baguette recipe. However, once I discovered these milk rolls, I was immediately hooked. A lot of rolls can be dry and even hard, but not these. These are pillowy soft, and the dough can be shaped into all different sorts of shapes.
The dough is made using a tangzhong, which is sort of like a roux, where flour and milk are cooked on the stove until thickened and pudding-like. This step not only gives the rolls their signature softness but also prolongs their shelf life.
Tips:
- I like to take the egg out of the fridge as my first step, just to let it come to room temperature as I prepare the other ingredients
- The tangzhong will come together very rapidly but might seem like nothing is happening at the beginning. Don't worry!
- The tangzhong will come together very rapidly but might seem like nothing is happening at the beginning. Don't worry!
Hokkaido Milk Rolls
Makes 14 rolls
Ingredients:
Tangzhong:
- 95 grams milk
- 20 grams flour
Dough:
- 150g warm milk
- 3 tbsp sugar
- 2¼ tsp yeast
- 345g flour (all-purpose or bread)
- ½ tsp salt
- 1 large egg (room temperature)
- 1 tbsp butter (softened)
Egg Wash:
- 1 large egg, beaten
2. To make the tangzhong, add the milk and flour to a small pan. Mix over medium-low heat until thickened and pudding-like.
3. To make the dough, first whisk the flour and salt together. Crack in the egg, before adding in the yeast mixture and the tangzhong. Stir until even and thoroughly combined.
4. If using a stand mixer, knead on low speed for 5 minutes. Add the butter and knead for another 5 minutes. If kneading by hand, turn the dough onto a floured work surface and knead for 5 minutes, then add the butter and knead until fully incorporated and not greasy. The dough is ready when it springs back after it's poked.
5. First Rise: Let the dough rise for 1 hour.
6. Punch the dough down, and divide into 14 evenly sized pieces. Feel free to shape into any shapes you want, or just roll into balls. Place the shaped rolls into a greased pan.
7. Second Rise: Let rise for another hour. 20 minutes before the rolls are finished rising, preheat the oven to 375F.
8. After 1 hour, brush the tops of the rolls with egg wash. Bake for 15 minutes at 375F, before cooling and enjoying.
- 1 large egg (room temperature)
- 1 tbsp butter (softened)
Egg Wash:
- 1 large egg, beaten
Directions:
1. First, activate the yeast. In a small bowl, mix together the milk, sugar, and yeast, and set aside.2. To make the tangzhong, add the milk and flour to a small pan. Mix over medium-low heat until thickened and pudding-like.
3. To make the dough, first whisk the flour and salt together. Crack in the egg, before adding in the yeast mixture and the tangzhong. Stir until even and thoroughly combined.
4. If using a stand mixer, knead on low speed for 5 minutes. Add the butter and knead for another 5 minutes. If kneading by hand, turn the dough onto a floured work surface and knead for 5 minutes, then add the butter and knead until fully incorporated and not greasy. The dough is ready when it springs back after it's poked.
5. First Rise: Let the dough rise for 1 hour.
6. Punch the dough down, and divide into 14 evenly sized pieces. Feel free to shape into any shapes you want, or just roll into balls. Place the shaped rolls into a greased pan.
7. Second Rise: Let rise for another hour. 20 minutes before the rolls are finished rising, preheat the oven to 375F.
8. After 1 hour, brush the tops of the rolls with egg wash. Bake for 15 minutes at 375F, before cooling and enjoying.
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