Japanese Milk Bread Rolls

🥘 Ingredients

• bread flour
  314 g
• cold water
  1 Tbsp
• egg
  2 large
• granulated sugar
  50 g
• instant yeast
  1 Tbsp
• milk powder
  14 g
• salt
  2 tsp
• unsalted butter
  57 g
• water
  43 g
• whole milk
  156 g

🍳 Cookware

• small saucepan
• small mixing bowl
• 8" or 9" round cake pan

1. 1

   Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. 2

   To make the tangzhong: Combine bread flour , water , and whole milk in a small saucepan , and whisk until no lumps remain.

   bread flour: 14 g, water: 43 g, whole milk: 43 g
3. 3

   Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to ⏱️ 5 minutes .
4. 4

   Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
5. 5

   To make the dough: Combine the tangzhong with the bread flour , milk powder , granulated sugar , salt , instant yeast , whole milk , egg , and melted unsalted butter , then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic dough forms.

   bread flour: 300 g, milk powder: 14 g, granulated sugar: 50 g, salt: 2 tsp, instant yeast: 1 Tbsp, whole milk: 113 g, egg: 1 large, unsalted butter: 57 g
6. 6

   Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to ⏱️ 90 minutes , until puffy but not necessarily doubled in bulk.
7. 7

   Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
8. 8

   Place the rolls into a lightly greased 8" or 9" round cake pan . Cover the pan, and let the rolls rest for 40 to ⏱️ 50 minutes , until puffy.
9. 9

   Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water ), and bake for 25 to ⏱️ 30 minutes , until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

   egg: 1 large, cold water: 1 Tbsp
10. 10

    Remove the rolls from the oven. Allow them to cool in the pan for ⏱️ 10 minutes , then transfer them to a rack to cool completely.