Hokkaido Milk Bread Dinner Rolls
Really good sweet fluffy dinner rolls covered in garlic butter
Ingredients
- 340 g bread flour
- 27 g water
- 60 g whole milk
- 9 g yeast
- 120 g whole milk
- 3 g salt
- 56 g sugar
- 1 whole egg
- 42 g unsalted butter
- 2 cloves garlic
- 56 g unsalted butter
- maldon flaky sea salt
Steps
Step 1
Mix the 20 g bread flour , 27 g water , 60 g whole milk for the tangzhong.
Step 2
Cook together constantly mixing until sticky and tacky. 2 mins .
Step 3
As soon as very thick allow to cool to room temp.
Step 4
Add 9 g yeast to 90-95F 120 g whole milk .
Step 5
Mix and sit for 10 mins .
Step 6
Wisk 320 g bread flour , 3 g salt , and 56 g sugar in mixer bowl.
Step 7
Put dough hook in. Add tengzhong, milk and yeast, and 1 whole egg .
Step 8
Start at low and scrape sides as needed. As soon as it comes together turn to medium speed.
Step 9
Keep on med-low, gradually adding in 42 g unsalted butter , ⅓ at a time. Mix until incorporated.
Step 10
After incorporated mix for about 7 mins or until smooth. Dough may be a bit sticky - that is okay.
Step 11
Dump onto work surface and roll into a tight boule. Place into a lightly greased bowl and cover with a towel. Rise at room temp 2 hrs until double.
Step 12
Punch down dough. Put on a floured surface and divide into 9 rolls, around 75 grams each.
Step 13
Lightly spray a 9X9 in pan Roll each ball into tight boules. Allow to prove 2 hrs at room temp, covered with a towel.
Step 14
Brush with egg wash.
Step 15
Bake in 350 f oven for 30 mins .
Step 16
Make garlic butter. Add chopped 2 cloves garlic to a cold pan with 56 g unsalted butter .
Step 17
Sweat garlic for 30 s and then remove from the heat and let the residual heat cook the butter.
Step 18
Remove buns from oven and immediately add the garlic butter.
Step 19
Add maldon flaky sea salt to the top.
Cooklang Recipe
>>title: Hokkaido Milk Bread Dinner Rolls
>>description: Really good sweet fluffy dinner rolls covered in garlic butter
>>source: https://youtu.be/M9le93pztbU
>>tags:side,bread,japanese
Mix the @bread flour{20%g}, @water {27%g}, @whole milk {60%g} for the tangzhong.
Cook together constantly mixing until sticky and tacky. ~{2%mins}.
As soon as very thick allow to cool to room temp.
Add @yeast{9%g} to 90-95F @whole milk{120%g}.
Mix and sit for ~{10%mins}.
Wisk @bread flour{320%g}, @salt {3%g}, and @sugar{56%g} in mixer bowl.
Put dough hook in. Add tengzhong, milk and yeast, and @egg{1%whole}.
Start at low and scrape sides as needed. As soon as it comes together turn to medium speed.
Keep on med-low, gradually adding in @unsalted butter {42%g}, ⅓ at a time. Mix until incorporated.
After incorporated mix for about ~{7%mins} or until smooth. Dough may be a bit sticky - that is okay.
Dump onto work surface and roll into a tight boule. Place into a lightly greased bowl and cover with a towel. Rise at room temp ~{2%hrs} until double.
Punch down dough. Put on a floured surface and divide into 9 rolls, around 75 grams each.
Lightly spray a 9X9 in pan Roll each ball into tight boules. Allow to prove ~{2%hrs} at room temp, covered with a towel.
Brush with egg wash.
Bake in 350 f oven for ~{30%mins}.
Make garlic butter. Add chopped @garlic{2%cloves} to a cold pan with @unsalted butter{56%g}.
Sweat garlic for ~{30%s} and then remove from the heat and let the residual heat cook the butter.
Remove buns from oven and immediately add the garlic butter.
Add @maldon flaky sea salt{} to the top.