FLUFFY MILK BREAD ROLLS

 

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FLUFFY MILK BREAD ROLLS

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TANGZHONG (STARTER):

• 3 Tbsp Bread Flour
• 1/2 Cup Water
• 1/2 Cup Milk

Cook together over medium heat until thickened into a smooth paste. Let it cool.

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DOUGH:

• 3 Cups Bread Flour
• 1/4 Cup Sugar
• 2 Tsp Instant Yeast
• 1 Tsp Salt
• 1/2 Cup Warm Milk
• 1 Large Egg
• 1/4 Cup Soft Butter
• All of the Tangzhong

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EGG WASH (OPTIONAL):

• 1 Egg Yolk + 1 Tbsp Milk
• Sesame Seeds for topping (optional)

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INSTRUCTIONS:

1. MAKE THE TANGZHONG:

Cook flour, water, and milk until thick like pudding. Cool it.

2. MIX THE DOUGH:

Combine flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong. Knead.

Add butter and knead until smooth and stretchy (10–15 mins by hand).

3. LET IT RISE:

Cover and rise in a warm place for 1–2 hours until doubled.

4. SHAPE THE ROLLS:

Divide into 12 balls. Place in greased or lined pan.

5. SECOND RISE:

Cover and let rise 45–60 minutes.

6. BAKE:

Preheat oven to 350°F (175°C).
Brush with egg wash. Add sesame seeds if desired.
Bake for 20–25 minutes until golden brown.

7. COOL & ENJOY!

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