Milk Bread Rolls

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.

Steps to Make Milk Bread Rolls

Tangzhong Dough: Mix and knead bread flour (210g), Angel Yeast (3g), whole milk (130g), and sugar (15g) in a bread machine until smooth. I kneaded the tangzhong dough at night, covered it, and refrigerated it overnight (for more than 17 hours).

The next morning, take out the tangzhong dough, cut it into small pieces, and mix it with all the ingredients of the main dough (except for the unsalted butter) in the bread machine. Knead the dough for 12 minutes, then add the unsalted butter and continue kneading.

The dough will form a glove after three kneading steps in the bread machine.

After kneading, put the dough in the bread machine and use the fermentation function to ferment the dough for 3 hours until it is 2-3 times larger.

After deflating the dough, divide it into 9 equal parts, each weighing 62g. Roll each part into a ball, cover it with plastic wrap, and let it rest for 20 minutes.

Roll the rested dough into a long strip, fold it in half, roll it out, and roll up the top and bottom to the middle to form the shape.

Place the rolls on a baking sheet and let them ferment for another hour in the oven with a bowl of 100-degree hot water underneath to keep them moist. Do not turn on the oven during this step. After fermentation, cut patterns with scissors and sprinkle with bread flour.

Preheat the oven in advance, and bake the rolls at 180 degrees Celsius for 20 minutes on the middle rack with both upper and lower heat. Cover with tin foil and bake at 160 degrees Celsius for another 10 minutes.

They’re ready!

The bread is soft and delicious.

You can also brush them with honey and sprinkle them with powdered sugar for a sweet taste.