Bread Rolls – The East Way

I have been baking bread rolls in abundance…

Trialling, testing and loving it!

Japanese or Korean bread roll recipes, I decided perhaps its better to amalgamate both 🙂

creamcili

creamcili

Recipe:

45g Unsalted Butter
120ml Whole Milk (Blue)
25g granulated sugar
10g golden caster sugar
2g salt (Approx.. 1/4 tsp.)
60-63g egg (Approx.. 1 large egg)
8g Active dry yeast
210g plain / all purpose flour

Method:

1. Melt butter in pot –> turn off
2. Add milk followed by sugars, salt, and egg (mixture will be lukewarm to touch)
3. Add yeast and let it sit for 5mins
4. Sift in flour (dough will be quite sticky), cover and leave it to double in the pot for 1 hour
5. Deflate/Knead the dough for 3-5mins, cover and leave it for another 30mins
6. Knead with flour and divide the dough into 6 balls, you could infuse or keep them separated (picture above).
7. Leave the dough balls to rise for further 1 hour
8. Brush with egg whites before baking

Bake at 180’C for 15mins (lower deck but depending on individual ovens)

Best consumed within 24 hours 🙂

creamcili

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5 thoughts on “Bread Rolls – The East Way”

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