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This recipe was posted by Jetfan but I just wanted to make sure one could find it later on if you were looking for it!
Hey Guys! Long time since I have been here. Mostly retired, but working on a friends vegetable farm here in Jersey. Two days a week . My pay is produce. I have been baking a lot. Tried this recipe from King Arthur. Great dough and great rolls and bread. I even use the dough to make Crumb Buns and Cinnamon rolls!
Japanese Milk Bread Rolls
Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.
Tangzhong (starter)
* 1 1/2 ounces water
* 1 1/2 ounces whole milk
* 1/2 ounce King Arthur Unbleached Bread Flour or Organic Bread Flour
Dough
* 10 1/2 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour
* 1/2 ounce Baker's Special Dry Milk or 1/4 ounce nonfat dry milk
* 1 3/4 ounces sugar
* 1 teaspoon salt
* 1 tablespoon instant yeast
* 4 ounces whole milk
* 1 large egg
* 2 ounces melted unsalted butter
Directions
* 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 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; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
* 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.
Tips from our bakers
* These rolls can also be baked in a 9" round metal pan for about 25 minutes.
*Jetfan's Egg Bread - Page 2 UNADJUSTEDNONRAW_thumb_1cb2
Hey Guys! Long time since I have been here. Mostly retired, but working on a friends vegetable farm here in Jersey. Two days a week . My pay is produce. I have been baking a lot. Tried this recipe from King Arthur. Great dough and great rolls and bread. I even use the dough to make Crumb Buns and Cinnamon rolls!
Japanese Milk Bread Rolls
Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.
Tangzhong (starter)
* 1 1/2 ounces water
* 1 1/2 ounces whole milk
* 1/2 ounce King Arthur Unbleached Bread Flour or Organic Bread Flour
Dough
* 10 1/2 ounces King Arthur Unbleached Bread Flour or Organic Bread Flour
* 1/2 ounce Baker's Special Dry Milk or 1/4 ounce nonfat dry milk
* 1 3/4 ounces sugar
* 1 teaspoon salt
* 1 tablespoon instant yeast
* 4 ounces whole milk
* 1 large egg
* 2 ounces melted unsalted butter
Directions
* 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 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; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
* 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.
Tips from our bakers
* These rolls can also be baked in a 9" round metal pan for about 25 minutes.
*Jetfan's Egg Bread - Page 2 UNADJUSTEDNONRAW_thumb_1cb2