ULTRA FLUFFY MILK BREAD ROLLS

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Weighing the ingredients using a kitchen scale is highly recommended over measuring by cups. It will
take the guess work out of the recipe because a gram will always be a gram, but a cup won't always
measure out to be the same, so you're more likely to achieve accurate results. Please use a scale if
available.
Author: Cleobuttera
Serves: 9 Rolls *(see note)

INGREDIENTS

For the tangzhong (starter):

3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (14g) bread flour (**see note)

For the dough:

2 cups (298g) bread flour (**see note)
2 tablespoons (14g) dry milk powder
cup (50g) sugar
1 teaspoon salt
1 tablespoon instant yeast
cup (113g) whole milk, slightly warmed
1 large egg
cup/ 4 tablespoons (57g) melted unsalted butter

For the egg wash:

1 egg
1 tablespoon heavy whipping cream or milk

For brushing the baked rolls: (optional)

tablespoon melted butter

For the whipped honey butter: (optional condiment for the rolls)
cup (113g/ 4oz) unsalted butter, softened to room temperature
cup honey
teaspoon cinnamon (optional)
Order Ingredients

INSTRUCTIONS
To make the tangzhong (starter):
1.
Combine the water, milk and flour in a small saucepan, and whisk together until no lumps
remain.
2.
Place the saucepan over low heat, and cook the mixture, stirring constantly using a heat-proof
rubber spatula or whisk, until thickened to the consistency of loose roux and the spatula/whisk
leaves lines in the bottom of the pan when dragged through; about 3 to 5 minutes.
3.
Transfer the tangzhong to a small bowl, cover with plastic wrap directly on its surface and let it
cool to room temperature. (To quicken the cooling process, I put it in the fridge while preparing
the other steps)
To make the dough:
1.
Adjust oven rack to lower middle position and heat the oven to (80C/180F) to create a warm
environment for the dough to rise in.

2.

In the bowl of a stand mixer (or any large bowl or bread machine) whisk together the flour,
milk powder, sugar, salt and yeast to combine.
3.
In a 2-cup measuring cup (or medium bowl) whisk together the milk, egg, melted butter and
cooled tangzhong until well combined.
4.
Pour the milk mixture over the flour mixture and with the mixer on low speed, knead together
using the dough hook (or by hand or bread machine) until a dough forms. The dough will be very
sticky when mixing begins, but resist the urge to add more flour; the dough will absorb the
excess moisture and come together nicely as the mixing progresses.
5.
Increase the speed to medium low and continue kneading until a smooth, elastic dough forms
and is no longer sticky; 15 to 20 minutes. Set the timer! (It takes me exactly 20 minutes until its
not sticky enough to handle) At this point, the dough should feel tacky (slightly sticky but not
messy) and should easily come together in a taut ball when handled with lightly oiled hands. If
this is not the case, then knead in a little more flour, one tablespoon at a time. A good indication
of telling when the dough is ready, is being able to stretch between your hands into a thin film
without it breaking right away. When it starts tearing, it will tear in a circular fashion.
6.
Turn off the warmed oven and make sure its not hot (it should feel like a warm summer day).
Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large
bowl. Cover tightly with plastic wrap and allow to rise in the turned off, warm oven until almost
doubled in volume, 60 to 90 minutes.
7.
Turn out the dough onto a work surface (you shouldn't need to dust it with flour). Pat the
dough gently into an 8-inch square of even thickness. Using a bench knife or chefs knife, cut the
dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.
8.
Spray (or grease) an 8 or 9-inch square pan with non-stick cooking spray. Working with 1
piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth,
taut rounds. To round, set piece of dough on unfloured work surface. Loosely cup hand around
dough and, without applying pressure to dough, move hand in small circular motions. Place the
rolls into the prepared pan. Cover the pan loosely with plastic wrap and return back to the turned
off, warm oven. Let the rolls rest for 40 to 50 minutes, until puffy. In the last 10 minutes of
rising, take the pan out of the oven and reheat the oven to 350F/180C. If you want to ensure
browned bottoms on your rolls, place a pizza stone or baking sheet in the oven to heat.
9.
Prepare egg wash by whisking together the egg and heavy cream. When ready to bake,
remove the plastic wrap from the pan, then gently brush the rolls with the egg wash. Bake the
rolls (on top of the pizza stone/baking sheet, if using) for 20 to 25 minutes, until golden brown
on top; a digital thermometer inserted into the center of the middle roll should register at least
190F. (If the rolls tops are browning too quickly, loosely place a piece of foil on top of the rolls
to prevent further browning).
10.
Remove the rolls from the oven, then immediately brush with the tablespoon melted butter.
Allow them to cool in the pan for 10 minutes, then gently flip them onto a large plate then onto a
wire rack. Serve warm or at room temperature with anything you please or slather with honey
butter(recipe below). Store leftovers in an airtight container or freeze in freezer bags.
To make the whipped honey butter (if using):
1.
Add the butter, honey and cinnamon in a bowl and whip with the whisk attachment of an
electric mixer until light and fluffy; 3 to 5 minutes.
2.
Serve at room temperature but store in airtight container in the fridge.

NOTES
* You could double this recipe making 18 rolls. Bake in a 13X9 inch or slightly larger pan.
* You could bake this bread in a 9-inch round pan making 8 sightly larger rolls and a flower shape
presentation. Place one roll dough in the center of the pan and arrange the remaining 7 roll doughs
around it.
*Alternatively, you could bake it as a loaf. To make a loaf, after the dough's initial rise, divide it into
four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another
like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them
each into a log. Place the logs in a row of four seam side down and side by side in a lightly
greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
Brush the loaf with egg wash and bake at 350F for about 30 minutes, until golden brown on top and

a digital thermometer inserted into the center of the loaf reads at least 190F. Remove the loaf from
the oven, and cool it on a rack.
** Bread flour is not available where I live, so I used all-purpose flour instead with great results.
However, please note that the all-purpose flour in my country is high in protein, which makes it similar
to bread flour. Using low-protein all-purpose flour will not guarantee perfect results, so stick to bread
flour if its available to you.
***To make this recipe in advance, prepare the dough all the way through step 5, transfer a greased
large bowl, cover tightly with plastic wrap, then let it rise slowly overnight in the fridge. The next day,
proceed with step 6. Alternatively, the bread can be baked 5 days ahead; store tightly wrapped at
room temperature, then rewarm before serving.
Recipe highly adapted from King Arthur Flour