Hokkaido Milk Rolls¶
Ingredients
For the tangzhong:
- 43 g bread flour
- 86 g milk
For the rolls:
- 300 g bread flour
- 113 g milk
- 40 g butter
- 1 egg
- 5 g instant yeast
- 30 g sugar
- 6 g salt
Combine milk and flour in a skillet and cook on medium heat until it forms a gelatinous paste (about 5 minutes).
Mix everything (including the paste from the previous step) with stand mixer at medium-high speed for 5 minutes (until it forms a ball). Make a ball, cover dough, let rise for 1-2 hours. Deflate the dough, divide in 4 parts, shape into flat rectangles and roll them up. Place the rolls in a loaf pan. Let rise for 40 minutes - 1 hour. Egg wash. Cook in a 350F oven until ready (25 minutes). Add a container with water in the oven for the first 5-10 minutes.
References
Note
in the stand mixer, before adding the butter, the dough seemed too dry. Add water but overshot it. Added more flour… I think the recipe can take a bit more liquid (maybe 5-10 g?)
Section author: Carlo