so versatile that they can be enjoyed both as sweet or savoury buns; DELICIOUS! Thanks! I than shaped it into a loaf and left it for 45mins, it doubled it size!! Hi Tasbih, Sounds incredible; I can’t wait to know what it is . Maybe I could help. Not sure where I went wrong. Do you think i could add some spices and fruit to make hot cross buns? Plus, I have to admit warm dinner rolls are hard to resist. I’m actually not satisfied with this photoshoot because I know how much better and delicious looking these rolls are in real life. Thank you! Thanks for the lovely recipe!! ….thanks alot, So glad you’re happy with the results Mary! Thank you! It’s perfection as it is written! My parents and in-laws are always amazed at how soft my piroshki turn out . Original recipes and creations of this site are intended for personal and home use. Good luck, and please let me know how it goes. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Thanks so much, Woooohoooooo! These are amazing! The rolls are already on the sweet side, but if you want them sweeter, then I’d recommend adding no more than an extra 2 tablespoons (25 grams) at least for the first time around. Oh my I must’ve been half asleep when I read your comment I guess you totally could make it in a bread machine. They produce one TALL roll. Cover the pan loosely with plastic wrap and allow the rolls to rise for 40 to 50 minutes, until puffy. All of the ingredients used are fresh and new. BEST MILK BREAD EVER!!!! Enjoy the upcoming batch . In another bowl or large liquid measuring cup combine together the milk, egg, melted butter and the cooled Tangzhong. I put a slice of cheese and a piece of sausage in the ball and fold the dough around it and pinch together. Here’s the proof…Boing boing boing…. I added additional 1/3 c of water because it was so denser and couldn’t even knees without having to add additional liquid to it. Thank you Eline for sharing your photo with us. Hi Lyn! That way they’ll rise into burger bun shapes instead of rounds. There are some beautiful recipe’s on your blog! Thanks for stopping by, trying this recipe & sharing the love. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition so the dough has prob overproved. Hi Fatma! Do you these rolls would convert ok into a cinnamon roll style bun?? I was so excited when I pulled them out of the oven and pulled them apart because they looked like your pictures. Since this is your first time trying this recipe, I’d highly suggest sticking to it as is, as to avoid any issues that may arise, and so you can truly taste it the way it should be first, before making any adjustments. I am super excited to try this tonight. as am I. Hi Ian! (Yum!) Divide dough into 12 equal pieces; shape into balls. Thank you so much for the recipe. In the end you narrow it down to a half dozen plus one or two specials, like Farine de Gruau which is what professional bakers use for Croissants, Puff Pastry And Viennoiserie. I think you should check it out. The French also have Farine de Gruau which is a special flour for making Croissants etc. I’m just asking because when I started to mix the dough in my stand mixer, the dough ball wouldn’t form so I had to add more flour and when I started to shape the rolls, the dough felt very oily in my hands. This Japanese milk bread is the softest, lightest and fluffiest bread ever. Thank you so much for such valuable tips and information. If for some reason they did not rise, just take them out of the fridge about 2 hours before you plan to bake them & make sure they rise before baking. Who can resist warm yeast rolls, fresh from the oven? They were good, but always to dense for my preference. Super happy with the results. I wish you better luck next time. My mom used to make sandwiches of 3agwa sautéed in butter (gulp) and I used to die over the smell and taste of it. Since I haven’t tried using whole wheat flour in this recipe, I’m honestly unsure by how much you should increase the liquid. and finally i find ur recipe look the same as the once i buy, Wanted to tell u about my experience with it They are featherlight, squishy soft, springy pillows of carbs that you’ll just wish you could sleep on. https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread I’m terribly sorry for my way overdue reply. Those little buns are also named as Lai Wong Bao. My only regret is that it took me so long to discover your site. They were a little dense, but reading through the comments, I’ve realised that I need to activate my yeast with the warm milk instead of putting it in with the dry ingredients. I think if you weigh your ingredients using a kitchen scale (if you aren’t already) instead of using cups, will really help you achieve a better dough consistency and overall much better results. Even when I presented them to them, you can tell they know me too well as not a great baker. Bid farewell to 2020 and celebrate the light ahead. I really want to try doing them, can I fill them with cheese inside ? When I lived in Cyprus I found that the all-purpose flour I usually bought (Mitsides?) The end result was light, airy and a very flavorful bread that I was very proud of. When you roll the dough, they are slightly tacky but should not be super sticky. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. Hi Laura! I use a kitchen scale to measure my butter, and almost everything else. 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. At the end of the day, you can drive yourself insane buying special flour for this and that. Cover tightly with plastic wrap and allow to rise in a warm place, until almost doubled in volume, 60 to 90 minutes. I’m glad your kids still approved of the flop I also reduced the proofing time to 45 mins the first time and 15 mins teh second. Thanks. You are right…this dough is actually the base for my cinnamon roll recipe, with a few changes. I have searched for the perfect roll recipe, and this is it. Hi Tasbih It’s like the rolls tasted too lean, lacking in butter flavor. Hahahaaaa Can I say awesome girl here!!! The suggested amount differs from one source to another, but it seems that most agree with 2 teaspoons per 1 cup of all purpose flour. Enjoy . Next time I am going to use salted butter, but otherwise they are perfect. … Required fields are marked *. I was super lazy, and just dumped the dry n wet ingredients together and just machine mixed them. The oven should just barely feel warm like a nice sunny day. Also I wasn’t able to find Milk Powder in the shops but did find Coconut Cream Powder… Do you think it could work as a substitute? Any tips? I used my kenwood mixer and thought it was super easy. It sounds like it might just work…I would honestly encourage you to experiment with this idea. Fresh yeast will be 3 times in weight to the dried yeast eg. Your email address will not be published. Cheers, They rose a LOT and got nice and brown. Once the butter has melted, remove from heat and allow to cool slightly. When the milk mixture starts to come to a boil, take it off the stove and mix in with the egg/sugar mixture. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Ok, so now I want to try this mouth-watering bread recipe however, there’s a problem. Wow 3 batches?!! I’m so glad this recipe was a success Usaira! I think that happend because I measured the butter after melting it, so I might have used too much of it. These are more like bunny bums than full bunnies lol! All images and content are owned by Cleobuttera® and are copyright protected. . I recommend checking these Cinnamon Rolls recipe! So milk may weigh a bit more than water simply from milk solids. Place in greased 8-inch round pan. These look amazing, so fluffy and puffy:) anyway, I was wondering, do you know where to get milk powder from as I cant seem to find any? I would call it Profiteering. I tried baking this fluffy milk bun with your recipe. This is now my favorite recipe…did anyone tried to make bread sticks with this dough? Really happy that they turned out so wonderfully with you. You’re amazing! My pleasure Amy! Yeah that could very much be it as well. Until now. Although, try to avoid using any extra flour while rolling your dough if possible. High protein all-purpose flour is not readily available where I live. Other good toppings are fine grated Parmesan cheese, poppy seeds, or sesame seeds. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. But then it turned hard after a day (I stored it in a plastic bag). These buns took it to another level and everyone agreed that they will never taste a burger the same way if they don’t have these buns. Thanks for stopping by. Makes such a huge difference and guarantees more consistent results. My first attempt was good but still not as soft I would like to, i used gold medal better for bread flour. I only ask as I used to use potato flour but since moving I can’t seem to find it anywhere. If yes, how much gluten needs to be added? Bake in a 13X9 inch or slightly larger pan. First things first…the Tangzhong (the roux or starter or flour paste; whatever makes you comfortable). end_(); So many wonders (not too great on the waste though ), I was wanting to ask you, can I use this recipe to make zatar rolls? He no longer had the recipe and could not remember the portions but the secret seems to be the kneading…he did his with a rubber spatula. and sugar into a jug and whisk to combine. Weighing the ingredients using a kitchen scale is highly recommended over measuring by cups. Wishing you much better luck on your next try:), Hi, love the picture of the rolls…looks so yummy.. Do you think I can do this in bread machine? I’m so happy to hear that you enjoyed the rolls so much. But he said he wants it to look like one giant roll instead of smaller ones. https://cleobuttera.com/breakfast-muffins-and-donuts/nutella-donuts-ponchiks/, https://cleobuttera.com/breads-and-rolls/the-ultimate-cinnamon-rolls/, Pão de cachorro-quente fofinho e delicioso | Mel e Pimenta, Pão de cachorro-quente fofinho e delicioso – Receitas.Della Monica, Pão de cachorro-quente fofinho e delicioso, 2 tablespoons (14g) bread flour (**see note), 2 1/2 cups (298g) bread flour (**see note), 1/2 cup (113g) whole milk, slightly warmed, 1/4 cup/ 4 tablespoons (57g) melted unsalted butter, 1 tablespoon heavy whipping cream or milk, For the whipped honey butter: (optional condiment for the rolls), 1/2 cup (113g/ 4oz) unsalted butter, softened to room temperature. Sorry about that. Now I have been “studying” the desserts from your website, and the levantine cuisine, which I appreciate so much and need to include in my menus! Another thing that could make these rolls dense, is adding too much flour. Steam salted egg yolk until cooked. In fact, its surprisingly a snap to make at home, using everyday supermarket ingredients. The strength of the yeast flavor may differ from one brand to another. Once it starts leaving lines in the bottom of the saucepan, its done. Hi, I am going to try this recipe! I also use a KitchenAid mixer with the dough hook and the dough came together sooner than I thought which made me think I should use less of the bread flour than specified? YUM! Hi Karen! I am very impressed and will use this recipe as well as incorpating the “starter” to my other sweet roll recipe (assuming I can-not sure if I’ll have to mix the other dough as long as this one as well???) My family loved them. I like the way you plan to go at it. Thanks, Sounds like you’ve measured everything perfectly. These are perfect.. I gonna try Australian bread flour with this recipe in next time .thank you for yr recipe. The governor?! This recipe is spot on. Thanks Tasbih I’m torn I need to make bunny rolls tomorrow, but I also really need to try this recipe now that I’ve read it! 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. And I forgot to mention, I actually hand-kneaded it which was quite a workout but definitely worth every single effort. Please do not use my images without prior permission. That should should do the trick! 1 1/2 cups whole milk 6 tablespoons granulated sugar, divided 3 egg yolks 1 tablespoon all-purpose flour 2 tablespoons cornstarch 1 1/2 tablespoons unsalted butter 1 teaspoon vanilla bean paste or pure extract. Do you have any tips? Hi Bruce! Oh my goodness Sheryl….these look like the definition of perfection. WOW! I have had the worst experience making bread and was a little afraid to try any more recipes but these came out so fluffy , I shocked myself. Mostly experimenting with the filling and the cream, but also in the shapes; Semmelwrap, Semmelkorv (hot dog semla), Bagel-Semla, Semle-tortilla, Semle cupcakes, and Semmeltårta are the latest additions. They’d make great sandwich bread (toast) I bet, but they weren’t rich enough to quality for dinner rolls. I think they might actually turn out just fine without the egg. Brush the loaf with egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. For custard powder recipe would ya just from this single recipe hehe rich... Them for later use, melted butter like some sweet cream-ppang Thanksgiving time as. A great all purpose flour as well making Croissants etc of 9 these! A GAME CHANGER for my bread rolls and i ’ m dreaming of visiting there one day i usually (! Closest post that i saw it and should have used my kenwood mixer and add 2 … shape the.... 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