Hokkaido Milk Bread Rolls^★

Tangzhong

• 2 tbsp (20g) bread flour
• 2 tbsp (27g) water
• 4 tbsp (60g) whole milk

Mix tangzhong components in a pan over medium heat until tacky. Remove from heat and set aside to cool.

Bread Dough

• 1 tbsp (9g) active dry yeast (instant works as well)
• ½ cup (120g) whole milk
• 2½ cups (320g) bread flour
• ¾ tsp (3g) fine sea salt
• ¼ cup (56g) granulated sugar
• 3 tbsp (42g) unsalted butter, softened
• 1 whole egg, room temperature

Add yeast to luke warm milk and let sit for 10 mins.

Add flour, salt, sugar to mixer bowl and mix.

Add tangzhong, milk & yeast mixture and egg,

Mix on medium low til combined.

Add butter 1 tbsp` at a time til combined.

Knead in the bowl for 6-10 mins til smooth.

Roll into a tight ball, turn in to an oiled bowl, cover and leave to rise for 1-2 hours

Punch dough down and turn out on to a floured surface. Divide into 75g chunks.

Roll each chunk into a tight ball and place in a greased 9in cake pan.

Cover and leave to rise for 1-2 hours or doubled.

Egg wash

• 1 egg
• 2 tbsp whole milk

Brush with egg wash

Bake at 160C fan or 180C for 30 mins or til golden brown.

Garlic Butter (optional)

• 1-2 cloves garlic
• ¼ cup (56g) unsalted butter

Optional

Mix garlic and melted butter and brush on to rolls while warm.