Milk Bread Dinner Rolls
Super soft and fluffy dinner rolls using Japanese milk bread technique with tangzhong, brushed with garlic butter.
Ingredients
- 2 tbsp bread flour
- 2 tbsp water
- 6 tbsp whole milk
- 1 tbsp active dry yeast
- 0.50 cup whole milk
- 2.50 cups bread flour
- 0.75 tsp fine sea salt
- 0.25 cup granulated sugar
- — egg
- 3 tbsp unsalted butter
- 9 pieces dough
- — egg wash
- 1-2 cloves garlic
- 0.25 cup unsalted butter
- to taste flaky salt
Equipment
- saucepan
- stand mixer
- bowl
- baking dish
- oven
- pan
Instructions
Tangzhong
Add 2 tbsp bread flour , 2 tbsp water , and 4 tbsp whole milk to a saucepan over medium heat.
Constantly whisk until the mixture thickens into a paste.
Remove from heat and let cool to room temperature.
Dough
Mix 1 tbsp active dry yeast with 0.50 cup whole milk warmed and let sit 10 minutes .
In a stand mixer bowl, combine 2.50 cups bread flour , 0.75 tsp fine sea salt , and 0.25 cup granulated sugar .
Add the milk and yeast mixture, tangzhong, and egg . Mix on low speed, scraping sides occasionally.
When dough comes together, increase to medium-low speed. Gradually add 3 tbsp unsalted butter softened. Mix 5-7 minutes until smooth and no dough sticks to the sides.
Roll dough into a ball and place in a lightly greased bowl . Cover with a damp towel. Let rise 1-2 hours until doubled in size.
Shaping
Punch dough down, place on a lightly floured surface, and divide into 9 pieces dough about 75 g each.
Roll pieces into tight balls and place in a greased 9x9 inch baking dish in rows of three.
Cover with a damp towel and proof 1-2 hours until doubled in size.
Baking
Preheat oven to 350°F.
Brush rolls with egg wash (egg beaten with 2 tbsp whole milk ).
Bake 28-30 minutes until golden brown.
Garlic Butter
Finely chop 1-2 cloves garlic and add to a cold pan with 0.25 cup unsalted butter .
Heat over medium heat. Sweat garlic 30 seconds , then remove from heat.
Final Touch
Remove rolls from the oven and immediately brush with garlic butter.
Sprinkle with to taste flaky salt .
View Cooklang Source
---
title: Milk Bread Dinner Rolls
description: "Super soft and fluffy dinner rolls using Japanese milk bread technique with tangzhong, brushed with garlic butter."
servings: 9
total time: 4 hours
prep time: 30 minutes
cook time: 30 minutes
tags: [bread, rolls, milk bread, dinner, tangzhong, garlic butter]
cuisine: Japanese
difficulty: intermediate
---
== Tangzhong ==
Add @bread flour{2%tbsp}, @water{2%tbsp}, and @whole milk{4%tbsp} to a #saucepan{} over medium heat.
Constantly whisk until the mixture thickens into a paste.
Remove from heat and let cool to room temperature.
== Dough ==
Mix @active dry yeast{1%tbsp} with @whole milk{1/2%cup} warmed and let sit ~{10%minutes}.
In a #stand mixer{} bowl, combine @bread flour{2.5%cups}, @fine sea salt{3/4%tsp}, and @granulated sugar{1/4%cup}.
Add the milk and yeast mixture, tangzhong, and @egg{1}. Mix on low speed, scraping sides occasionally.
When dough comes together, increase to medium-low speed. Gradually add @unsalted butter{3%tbsp} softened. Mix ~{5-7%minutes} until smooth and no dough sticks to the sides.
> The dough should be very soft and slightly tacky but not sticky.
Roll dough into a ball and place in a lightly greased #bowl{}. Cover with a damp towel. Let rise ~{1-2%hours} until doubled in size.
== Shaping ==
Punch dough down, place on a lightly floured surface, and divide into @dough{9%pieces} about 75g each.
Roll pieces into tight balls and place in a greased 9x9 inch #baking dish{} in rows of three.
Cover with a damp towel and proof ~{1-2%hours} until doubled in size.
== Baking ==
Preheat #oven{} to 350°F.
Brush rolls with @egg wash{1} (egg beaten with @whole milk{2%tbsp}).
Bake ~{28-30%minutes} until golden brown.
== Garlic Butter ==
Finely chop @garlic{1-2%cloves} and add to a cold #pan{} with @unsalted butter{1/4%cup}.
Heat over medium heat. Sweat garlic ~{30%seconds}, then remove from heat.
== Final Touch ==
Remove rolls from the oven and immediately brush with garlic butter.
Sprinkle with @flaky salt{to taste}.