Japanese Milk Bread Dinner Rolls

Five High Protein Low Carb Vegetarian Meals
November 1, 2017

Have you ever thought of getting your hands into a bread dough? Baking bread at home? I am sure, most of you want to bake bread at home. Logically we cant bake everyday sandwich bread at home. The bread slices that gets toasted within seconds for the breakfast is something that we cant manage to make every single day at home.

But sometimes baking a fresh loaf can be so much fun. Maybe for a special occasion or dish. When I started baking bread it was mostly for my special add-on to homemade pavbaji.

Japanese Milk Bread Dinner Rolls

 

Seeing a beautifully baked bread coming out of the home oven gives us a sense of achievement. The aroma in the house is gorgeous. Do you know – Kneading the dough is therapeutical and makes the mind relax. If I keep writing on the topic,  how baking bread is so much fun and there is nothing like a fresh bread that comes out of the home oven, I can fill a 15 marks question in an exam paper… hahaha … it’s my favorite topic.

If I keep writing on the topic – How baking bread is so much fun and there is nothing like a fresh bread that comes out of the home oven, I can fill a 15 marks question in an exam paper… hahaha … it’s my favorite topic. I am kind of addicted to baking bread.

Japanese Milk Bread Dinner Rolls

But this is about you, not me. I want to tell you – How easily you can bake these dinner rolls at home. Maybe this is a starting point for you to get the hands into a bread dough.

These dinner rolls are special because they are very much similar to Japanese milk bread (also known as Hokkaido milk bread). That has distinct slightly sweet flavor and soft interior.  The secret to this fluffy milk bread is its use of a starter (water roux or Tanzhong). A simple mixture of flour, water, and milk creates this paste that helps to produce the fluffiest bread ever. Lets start with the points to go through first as always, so you are familiar with do’s and don’ts of bread making.

By the way, if you want to make a sandwich bread at home here is a recipe for the beginners. How to make bread – beginners recipe

And also go through this Bread Basics

 

Japanese Milk Bread Dinner Rolls

1 . For the dinner rolls, tangzhong ( a mixture of flour, water, and milk) is cooked and then added to the rest of the ingredients for making the dough. When the

When the tangzhong is heated, it helps leaven the bread. It also locks in the moisture thereby adding lift, fluff, and softness to it. When you are making the tangzhong use a whisk. It’s very much similar to making a white sauce. Where you will have to control the temperature and continue the whisking or you will end up in a lumpy mess.

We are looking for a smooth (lump free) custard-like consistency.

 tangzhong food photography

The tip: add the flour, water, and milk in a pan and mix using a whisk before turning on the flame. Make sure all the three ingredients are mixed well then cook on the low to medium flame.

Once the tangzhong is prepared, transfer into a clean bowl and set aside. Then start with rest of the ingredients.

2. If you are using instant active dry yeast, feel free to add into the flour with rest of the ingredients. If fresh or dry yeast (blue Bird) – In a small bowl, sprinkle yeast over 2 tablespoons of lukewarm milk add in few grains of sugar. Stir with a spoon, cover and keep aside for 5 minutes, until it becomes slightly frothy. Then add to the flour along with rest of the ingredients.
Urban Platter Baker’s Active Dry Yeast, 50g

3. We will also add butter to the kneaded dough. Butter is added later when the dough is almost kneaded. It allows the gluten to form a strong network. It adds the richness to the flavor of dinner rolls.

Japanese Milk Bread Dinner Rolls

4. There is an egg in the ingredient list too. If you are not using the egg, you can replace it with 60ml of milk.

The tip: Don’t use all the liquid mentioned in the recipe at once to the flour mix. It might require less or more of liquid. Remember the consistency of the bread dough is similar to the everyday roti dough. Go slow and keep kneading.

5. You can use your electric mixer with the dough hook to knead. Or the hands will work just fine for this recipe. Make sure you knead till the smooth elastic dough ball.

How to knead with the hand : Pour the wet ingredients into the flour mix and start to mix with your fingers till all the flour comes together. Scrape the dough onto a clean work surface and knead the dough for at least 5 minutes. Then slowly add in butter little by little. This will help you in controlling the mess.

By kneading I mean-pushing the dough away from you and folding it back on itself towards you. Repeat this process for at least 10 minutes, you’ll feel the dough getting progressively more elastic and soft. Once this is done, shape into a ball.

6. Milk bread is also rolled in a certain way (unlike traditional shaping) so that when baked, it helps heighten the bread which equals more fluffiness.

Here these images will show you how to

Japanese Milk Bread Dinner Rolls

7. Lightly brush the top of the dough with milk or egg. Bake in a 350* F oven until the top of the bread is a nice golden brown. If the bread rolls top colors too fast, place a foil tent over it to prevent it from burning. Let the bread cool in the loaf pan for 5 minutes before unmolding, then allow the loaf to cool to room temperature on a wire rack. Once cool, go ahead and slice yourself a piece!

Once baked, it results in a beautiful golden brown bread that’s uber soft with added richness from the milk and extra flavor from the butter and the egg. BThe best part is, this bread stays soft for a couple of days, unlike most breads.

Japanese Milk Bread Dinner Rolls

 

Ingredients 

TANGZHONG (STARTER)

1/3 cup (45 g) all purpose flour

1/2 cup (120 ml) milk

1/2 cup (120 ml) water

Dough:

2 1/2 cups (325 g) maida (flour)

1/4 cup (60 g) granulated sugar

2 1/4 tsp (7 g) active dry yeast

1 Tbsp non-fat dry milk powder

1 tsp  salt

1 egg, room temperature

1/2 cup (120 ml) whole milk, room temperature

1/4 cup (60 g) butter, softened

Egg wash for brushing

ALDA Square Cake Tin Dish 23cm Bakeware

Method

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Set over medium heat and stir continuously, making sure to stir the bottom edges of the pot. Cook for about 4 to 5 minutes until mixture has thickened to the consistency of thick custard. Remove from heat and transfer to a  clean bowl. Cover with plastic wrap, allowing the wrap to lay directly on top of starter mixture. Allow cooling to room temperature.

To make the dough for bread rolls :

In the bowl of a stand mixer with a hook attachment, whisk together flour, sugar, yeast, milk powder and salt. Add in 1/2 cup of cooled starter mixture, egg, and milk. Knead on low speed for 5 minutes. Scrape down the bowl to ensure thorough mixing.

Add softened butter and continue to knead on low speed for 5 minutes until butter is integrated into the dough. Increase speed to medium and knead for another 5 minutes until dough is smooth and pulls away from the sides of the bowl.

How to knead with the hand : Pour the wet ingredients into the flour mix and start to mix with your fingers till all the flour comes together. Scrape the dough onto a clean work surface and knead the dough for at least 5 minutes. Then slowly add in butter little by little. This will help you in controlling the mess.

By kneading I mean-pushing the dough away from you and folding it back on itself towards you. Repeat this process for at least 10 minutes, you’ll feel the dough getting progressively more elastic and soft. Once this is done, shape into a ball.

Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rest for 1 hour, or until dough is doubled in volume.

Gently deflate the dough on a lightly floured kitchen slab, divide it into 12 equal pieces, and shape each piece into a rough ball.

Tip: use a bench scraper to divide the dough.Flair Dough Scraper 6″x3″ Chocolate Garnesh

Cover dough with plastic wrap as you work to prevent it from drying out or forming a skin.

Working with one ball of dough at a time, flatten or roll out dough using a rolling pin as shown in the pictures above. Fold in about 1/2 -inch of both the sides. Starting from the end closest to you, roll the dough into a log. Place log seam-side down on a  lightly greased and parchment lined baking tin. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.

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 28 to 32 minutes, until golden brown on top. 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.

Japanese Milk Bread Dinner Rolls

 

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