Japanese Milk Bread Rolls

Japanese Milk Bread Rolls could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One portion of this dish contains around 7g of protein, 8g of fat, and a total of 247 calories. For 24 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 3893 people were glad they tried this recipe. If you have bread flour, whole milk, sugar, and a few other ingredients on hand, you can make it. It is a cheap recipe for fans of Japanese food. It is brought to you by King Arthur Flour. From preparation to the plate, this recipe takes around 3 hours and 32 minutes. With a spoonacular score of 28%, this dish is rather bad. Similar recipes include Japanese Milk Bread, Japanese Milk Bread, and Ultra Fluffy Milk Bread Rolls.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 37 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. 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. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead by hand, mixer, or bread machine until a smooth, elastic dough forms. 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.Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.Preheat the oven to 350F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190F.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.Yield: 8 rolls.

 

Step by step:

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

1. Combine the tangzhong with the remaining dough ingredients, then mix and knead by hand, mixer, or bread machine until a smooth, elastic dough forms. 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.Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

2. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.Preheat the oven to 350F.

3. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190F.

4. 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.

To make the tangzhong

1. Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

2. 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.

Nutrition Information:

covered percent of daily need