Had been eyeing this tangzhong bread for quite some time. Today I have a chance to bake them in my kitchen.
Hokkaido Milk Rolls use a "roux" starter known as tangzhong in the dough. You have to prepare it before proceeding to mix the dough. This tangzhong is made by whisking water, whole milk and flour until no lumps then cook over low heat, stirring constantly until it thicken. The cooled roux is added to the rest of the ingredients to combine and kneaded, forms into a soft pliable dough.
After the dough has doubled in size. you can easily shape this into a big loaf but I shaped them into rolls. I get 12 rolls out of this recipe.
From this basic recipe, it can be used to make cinnamon rolls, monkey bread, pull apart or stuffed bread either sweet or savory. The options are endless. When you have a base, you can add all type of variations. So glad the dough turned out perfect and I don't even need to flour my work space.
Hokkaido Milk Rolls stay soft and fluffy even after a few days. We really enjoy the roll as it is, feel free to slather it with you favorite spreads.
Other bread recipes you might want to try:
Back of the Bag Oatmeal Rolls
Monkey Bread From Scratch
Butterhorn Rolls
HOKKAIDO MILK ROLLS
Yield : 12
Adapted from here
TANG ZHONG
DIRECTIONS
Prepare the tangzhong by combining all ingredients in a small pot. Whisk until no lumps. Cook the mixture using low heat. whisking until thicken about 3-5 minutes. Remove and let it cool.
To make the rolls, combine tangzhong with the rest of the ingredient. Mix and knead by hand, mixer or bread machine until smooth and elastic.
Shape into a ball. Place the dough in a greased and covered bowl for 60-90 minutes until double in size.
Gently punch the dough, divide and shape into 12 equal balls, place the rolls in a baking sheet.
Cover and let the rolls rest until puffy for 40-50 minutes.
Preheat oven @ 180 C, brush the rolls with milk or egg wash and bake for 20-25 minutes until golden brown.
Transfer onto rack to cool completely.
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