Hokkaido Milk Bread Dinner Rolls
Really good sweet fluffy dinner rolls covered in garlic butter
Ingredients
- 340 g bread flour
- 27 g water
- 180 g whole milk
- 9 g yeast
- 3 g salt
- 56 g sugar
- 1 whole egg
- 98 g unsalted butter
- 2 cloves garlic
- 1 tsp flaky sea salt
Method
Mix the 20 g bread flour , 27 g water , and 60 g whole milk for the tangzhong.
Cook together constantly mixing until sticky and tacky, about 2 minutes .
As soon as very thick, allow to cool to room temperature.
Add 9 g yeast to 90-95°F 120 g whole milk .
Mix and let sit for 10 minutes .
Whisk 320 g bread flour , 3 g salt , and 56 g sugar in mixer bowl.
Put dough hook in. Add tangzhong, milk and yeast, and 1 whole egg .
Start at low and scrape sides as needed. As soon as it comes together, turn to medium speed.
Keep on medium-low, gradually adding in 42 g unsalted butter , ⅓ at a time. Mix until incorporated.
After incorporated, mix for about 7 minutes or until smooth. Dough may be a bit sticky—that is okay.
Dump onto work surface and roll into a tight boule. Place into a lightly greased bowl and cover with a towel. Rise at room temperature for 2 hours until doubled.
Punch down dough. Put on a floured surface and divide into 9 rolls, around 75 grams each.
Lightly spray a 9x9 inch pan. Roll each ball into tight boules. Allow to prove for 2 hours at room temperature, covered with a towel.
Brush with egg wash.
Bake in 350°F oven for 30 minutes .
Make garlic butter. Add chopped 2 cloves garlic to a cold pan with 56 g unsalted butter .
Sweat garlic for 30 seconds and then remove from the heat and let the residual heat cook the butter.
Remove buns from oven and immediately add the garlic butter.
Add 1 tsp flaky sea salt to the top.
View Cooklang Source
>> title: Hokkaido Milk Bread Dinner Rolls
>> description: Really good sweet fluffy dinner rolls covered in garlic butter
>> source: https://youtu.be/M9le93pztbU
>> tags: side, bread, japanese
Mix the @bread flour{20%g}, @water{27%g}, and @whole milk{60%g} for the tangzhong.
Cook together constantly mixing until sticky and tacky, about ~{2%minutes}.
As soon as very thick, allow to cool to room temperature.
Add @yeast{9%g} to 90-95°F @whole milk{120%g}.
Mix and let sit for ~{10%minutes}.
Whisk @bread flour{320%g}, @salt{3%g}, and @sugar{56%g} in mixer bowl.
Put dough hook in. Add tangzhong, milk and yeast, and @egg{1%whole}.
Start at low and scrape sides as needed. As soon as it comes together, turn to medium speed.
Keep on medium-low, gradually adding in @unsalted butter{42%g}, ⅓ at a time. Mix until incorporated.
After incorporated, mix for about ~{7%minutes} or until smooth. Dough may be a bit sticky—that is okay.
Dump onto work surface and roll into a tight boule. Place into a lightly greased bowl and cover with a towel. Rise at room temperature for ~{2%hours} until doubled.
Punch down dough. Put on a floured surface and divide into 9 rolls, around 75 grams each.
Lightly spray a 9x9 inch pan. Roll each ball into tight boules. Allow to prove for ~{2%hours} at room temperature, covered with a towel.
Brush with egg wash.
Bake in 350°F oven for ~{30%minutes}.
Make garlic butter. Add chopped @garlic{2%cloves} to a cold pan with @unsalted butter{56%g}.
Sweat garlic for ~{30%seconds} and then remove from the heat and let the residual heat cook the butter.
Remove buns from oven and immediately add the garlic butter.
Add @flaky sea salt{1%tsp} to the top.