Milk Bread Pull-Apart Rolls
Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness. Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer. (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries. The dough, with the addition of tangzhong, is supple and easy to work with. You can shape the rolls into balls or, for a little flair, twist them into knots. Use a round 9-inch cake pan, or similar pan, to bake the bread.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2tablespoons/16 grams bread or all-purpose flour
- ⅓cup plus 1 tablespoon/75 milliliters whole milk
- 2 ½cups/300 grams bread flour or all-purpose flour, plus more for shaping the dough
- ¼cup/50 grams sugar
- 2 ¼teaspoons/7 grams instant yeast
- 1teaspoon/4 grams kosher salt (such as Diamond Crystal)
- ½cup/120 milliliters whole milk, warmed to 120 degrees
- 1large egg, at room temperature
- 4tablespoons unsalted butter, cut into 1/2-inch squares, at room temperature, plus more for greasing
- 1large egg
- 1tablespoon milk
Instructions
Step 1
Make the tangzhong: In a small saucepan, whisk the flour and milk until smooth. Cook over medium-low, whisking or stirring frequently, until the mixture thickens and heats to a temperature of 149 degrees, about 3 minutes. It’s ready when you drag a spoon through the tangzhong and it leaves a clean track on the bottom of the pan. Transfer to a small bowl and let cool to room temperature (makes about 1/3 cup).Step 2
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, yeast and salt. When combined, add the warm milk, egg and tangzhong. Mix on low speed until you have a soft dough, about 3 minutes. Switch to the hook attachment, add the butter pieces and mix on low, nudging the butter into the dough with a spatula as needed, until combined, about 3 minutes. Adjust speed to medium-high and continue mixing until the dough pulls from the sides of the bowl but still sticks to the bottom, 6 to 8 minutes. The dough should be soft, smooth and tacky.Step 3
Lightly grease a large bowl with butter. Shape the dough into a large ball and gently lift and transfer to the greased bowl. Cover and proof in a warm spot until doubled in size, about 1 hour.Step 4
Grease the bottom and sides of a 9-inch round cake pan with butter. Very lightly flour your work surface. Gently deflate the dough and divide into 8 pieces, about 75 grams each.Step 5
For a round shape: Roll each piece into a tight ball and place seam side down in the cake pan, leaving about 1/2 inch between each dough ball. For knots: Roll each piece of dough into an 8- to 10-inch long log. It’s helpful to use little to no flour for this process. Bring the ends of 1 log together, and then twist 3 to 4 times to form a spiral. Tie into a single loose knot, tucking the ends under the knot, forming the seam. Place the knot seam-side down in the cake pan. Repeat with the remaining dough, leaving about 1/2 inch between knots in the pan. Cover and let rest until the balls or knots have risen, 45 minutes to 1 hour.Step 6
Heat the oven to 350 degrees with a rack in the center position. Make the egg wash: In a small bowl, beat the egg and milk. Brush the shaped dough with the egg wash. Bake until the top is golden-brown, about 25 minutes. If the top starts to brown too quickly, tent with parchment paper. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.