Milk Bread Dinner Rolls
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5.0
9 reviews
Excellent
Milk Bread Dinner Rolls
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Sweet and Fluffy milk bread dinner rolls with no Tangzhong! It's a perfect smaller version of the full milk bread.
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Ingredients
Wet Ingredients + salt
- 3/4 cup 2% low fat milk can use whole milk
- 1/4 cup water
- 1 large egg
- 60 g unsalted butter room temp
- 1 tsp sea salt
Dry Ingredients
- 365 g unbleached bread flour 365g = 2 3/4 cups
- 50 g sugar 50g = 3.5 Tbsp
- 2 Tbsp milk powder for bread
- 2 Tbsp Potato Starch optional but recommended
- 2 tsp instant yeast 2 tsp = 1 packet instant yeast = 7g
For coating bowls and bread pan
- 1 Tbsp unsalted butter
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Instructions
- Preheat oven to 350℉
- Bring butter to room temperature or use the microwave to soften butter
- Bring egg to room temp and warm milk + water (to bath water temperature)
- In a bowl, add all dry ingredients (not the salt) and mix.
- In a stand mixer, add all the wet ingredients (milk, water, butter, egg) + salt.
- To the stand mixer bowl with wet ingredients, add remaining dry ingredients. Then make a little divot and add yeast to it. Using the dough hook, start the stand mixer in low speed for 1-2 min until dry ingredients are all mixed in.
- Increase the mixer speed to medium high (8 out of 10) and mix the dough for 12 min. Until it forms one dough ball.
- While the dough is mixing, coat the inside of a bowl with butter. Also, coat the cake or pie pan with butter.
- Remove the dough from the mixer bowl and form it lightly into a ball and ransfer into a buttered bowl.
- Cover with a plastic wrap or towel and let it sit in a warm location 40 to 60 min or 100℉ oven for 40 min until the dough doubles in size.
- Once the dough has risen, transfer dough onto a floured smooth surface (granite/marble or wooden cutting board works well). Divide dough into 2 equal parts then divide each half into 4 to 5 equal size pieces to make 10 milk bread rolls.
- Roll and shape each dough ball into a round ball. Watch my video to see how I do it.
- Place the dough balls on a buttered cake pan or pie pan. Cover with plastic wrap and let it rise for 30 min in a warm location again or in a proving oven.
- When the dough balls have risen, lightly brush the top with milk or egg wash.
- Bake at 350℉ oven for 20 min.
- Remove from oven and let it cool for 15 min or longer and enjoy. Note, the bread may be too soft and get squished if you try to handle it before it's cooled down a bit.
Notes
- Use this milk bread roll to make my Potato Salad Sandwich or Ang Butter (앙버터) sandwich.
- If you want to use a bread machine to make the dough, you can use my Milk Bread for Bread Machine recipe up to the step of making the dough and 1st proof. But my milk bread rolls recipe is different after that so be sure to come back and follow the instructions in this recipe.
- If you don't want to use milk powder, follow my regular Milk Bread recipe dough and make and use the Tangzhong starter - that should definitely give you similar results.
- Note potato starch is NOT potato flour. Potato starch is a new addition to my milk bread recipe after reading a comment from a reader (thank you Bab!) who said it came out even more perfect after adding some potato starch to my recipe. I tried it and I had to put it in!! But it's NOT a must. Adding it does make it a little less sticky.
- STORAGE - It can be stored in a closed container or plastic bag for 1-2 days but should be refrigerated or frozen after that.
Nutrition Information
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Calories
227kcal
(11%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
126mg
(5%)
Potassium
109mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
234IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10rolls
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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