(2) Fluffy Japanese Milk Bread Rolls
Ingredients
* 1/2 cup water
* 1/4 cup milk
* 2 tablespoons sugar
* 1 tablespoon active dry yeast
* 2 cups bread flour
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 cup unsalted butter, softened
* 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Tangzhong: In a small saucepan, combine 1/4 cup of water and 1/4 cup of flour. Cook over medium heat, stirring constantly until it thickens. Remove from heat and let it cool.
2. Activate the Yeast: In a bowl, mix the remaining water, milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
3. Mix the Dough: In a large mixing bowl, combine the bread flour, all-purpose flour, salt, and the cooled tangzhong. Add the yeast mixture and softened butter. Mix until a dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).
5. Shape the Rolls: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish.
6. Second Rise: Cover the rolls and let them rise again until doubled (about 30-45 minutes).
7. Preheat the Oven: Preheat your oven to 350°F (175°C).
8. Bake: Brush the tops of the rolls with the beaten egg. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before serving.
