JAPANESE MILK BREAD ROLLS

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

YIELD : 8 rolls

INGREDIENTS

TANGZHONG (STARTER)

3 tablespoons water
3 tablespoons whole milk
2 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour

DOUGH

2 1/2 cups King Arthur Unbleached Bread Flour or Organic Bread Flour
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk
1 large egg
1/4 cup (4 tablespoons) melted unsalted butter

INSTRUCTIONS

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

For full instructions kindly visit kingarthurflour.com.

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