Milk Bread Rolls Recipe

1st rise. Add the milk into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body …

Rating: 5/5(37)
Total Time: 2 hrs 55 mins
Category: Side
Calories: 226 per serving
1. Add the milk into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add a pinch of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.
2. Line a 9” x 9” (23cm x 23 cm) baking pan with parchment paper.
3. Preheat the oven to 350° F (176° C) while resting the shaped bread rolls.
4. Once the milk bread rolls have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2 days. The rolls will stay very soft at room temperature. You can also warm them up in the microwave it for 10 seconds or leave them in a 350° F (176° C) oven to warm up before serving.

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Instructions To make the tangzhong (starter): Combine the water, milk and flour in a small saucepan, and whisk together until no …

Rating: 4.6/5(127)
Servings: 9
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)
4. 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.

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This milk bread rolls recipe is an adaptation from the June/July 2015 issue of Donna Hay magazine. The photos are also an ode to her. Instead of my plain white (or light …

Reviews: 8
Estimated Reading Time: 5 mins
1. In a small sauce pot, combine milk, butter, and sugar. Set over medium heat. Cook until butter has melted. Stir often to ensure milk does not burn on the bottom or sides of pan. Remove from heat and pour into the bowl of a stand mixer. Let sit until liquid has cooled to a temperature of 120 degrees F.
2. Once liquid has cooled, whisk in yeast. Let stand for 5-7 minutes until mixture is fragrant. Attach paddle to mixer. Add eggs. Mix on low speed until combined.
3. Add 2 cups of flour. Continue mixing on low speed. Add another 2 cups flour, along with sea salt. Continue mixing on low speed. Scrape down bowl as needed to ensure thorough mixing.
4. Remove paddle attachment and switch to dough hook attachment. Add remaining 2 1/2 cups of flour. Knead on low speed until flour has been incorporated. Increase speed to medium and knead dough for 3-5 minutes until smooth. Dough will be a bit tacky. Do not be tempted to add additional flour. Continue to knead until dough can easily be scraped off the sides of the bowl.

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Baking the Milk Bread (35 minutes + cooling) Brush the rolls with a beaten egg and bake at 350 F for 35-40 minutes. Check the rolls at 30 minutes and cover with aluminum …

Rating: 5/5(2)
Total Time: 3 hrs 10 mins
Category: Bread
Calories: 330 per serving
1. Pour the water and flour into a small saucepan. Set over low heat, whisking constantly, until no lumps remain, the tangzhong has thickened, and the whisk leaves trails in the mixture.
2. Put the cream and butter in a small saucepan. Set over medium heat and stir occasionally until the butter has fully melted and the mixture begins to steam. Remove from the heat and check its temperature; it should be no higher than 115 F.
3. Lightly butter an 8-inch round cake pan and a piece of plastic wrap to cover the bread later.
4. Brush the rolls with a beaten egg and bake at 350 F for 35-40 minutes. Check the rolls at 30 minutes and cover with aluminum foil if they're getting too dark. The rolls are done when they have a rich golden brown top and an internal temperature of 190 F on a meat thermometer.

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These dinner rolls are very very fluffy, soft and chewy.If you follow the recipe you will not be disappointed. This is a recipe for dinner rolls or some may

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Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let …

Rating: 5/5(19)
Estimated Reading Time: 1 min
Servings: 16
Total Time: 55 mins
1. In a large bowl, dissolve yeast in warm milk.
2. Add the sugar, butter, salt and 3 cups flour.
3. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease top.

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Remove risen dough onto a working surface. Using a dough cutter, cut the dough into 25 equal pieces. Form each pieces into a ball and arrange them in a 9 inch (23 cm) …

Rating: 5/5(10)
Category: Breakfast, Side Dish
1. Add all of the ingredients except for butter in a stand mixer bowl. Mix to incorporate & then knead for 10 minutes. Add in butter bit by bit, mixing well after each addition. Then continue to knead for another 10 minutes.
2. Remove risen dough onto a working surface. Using a dough cutter, cut the dough into 25 equal pieces. Form each pieces into a ball and arrange them in a 9 inch (23 cm) square pan that has been greased and lined with over hanged baking sheet.
3. Please refer to my post above. It's super easy. If not, you can just eye ball it.
4. These super soft and fluffy buns are great to be enjoyed as sweet or savoury buns. Spread some butter, jam, peanut butter, nutella, hummus. Dip in curries, baba ganoush, use as small sandwich buns. They are very versatile.

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This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft …

Rating: 4.9/5(167)
Total Time: 3 hrs 25 mins
Servings: 1
Calories: 130 per serving
1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
2. 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.
3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.
4. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.

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The one with 2% was okay, but better toasted. The soy milk bread was wonderful! Since soy milk is thicker and slightly sweet, it carried over to the …

Rating: 5/5(91)
Total Time: 2 hrs
Category: Yeast Bread
Calories: 111 per serving

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Instructions. Whisk milk, sugar and yeast together. Allow to stand for 10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the …

Rating: 4.6/5(42)
Total Time: 2 hrs
Category: Bread, Side Dish
Calories: 215 per serving
1. Whisk milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.
3. With the mixer running, add the milk mixture and allow to knead in. Add the egg and allow to beat in.
4. Add the butter, allow to knead in. At this point the dough will be quite sticky, add the remaining cup of flour one tablespoon at a time, until the dough is soft, smooth and just slightly sticky.

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Form each piece into a round roll. Preheat the oven to 375 degrees F. Grease 2 baking sheets. Set the rolls on the baking sheets, cover with clean kitchen towel or wax paper, and allow them to rise until doubled in size or for about a half hour. If desired, beat the white of one large egg with a tablespoon of water in a small bowl.

Rating: 4.7/5(9)
Total Time: 2 hrs 25 mins
Category: Side Dish, Bread
Calories: 198 per serving

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Grease a 9 x 13-inch baking pan. Set aside. Add cooled tangzhong starter, milk, melted butter, egg, sugar, milk powder, salt, flour and yeast to pan of bread machine. Select the dough cycle and press start. When dough cycle finishes, transfer dough to floured surface. Portion the dough into 12 pieces.

Rating: 5/5(3)
Total Time: 3 hrs 15 mins
Category: Bread
Calories: 150 per serving

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This milk bread rolls recipe is adapted from one of the hottest cookbooks this season—Mooncakes and Milk Brea d: Sweet and Savory Recipes Inspired By Chinese Bakeries. One of my favorite food bloggers, Kristina Cho of Eat Cho Food , recently published a cookbook dedicated to Asian-style baking.

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Use some of the warm milk to delute the yeast in a small bowl. Add the flour to a large mixing bowl. Add the yeast milk mix to the flour, cover and let stand for 10 minutes. After …

Rating: 4.5/5(2)
Category: Breakfast, Dinner, Snack
Cuisine: German
Total Time: 2 hrs 55 mins
1. Use some of the warm milk to delute the yeast in a small bowl.
2. Add the flour to a large mixing bowl.
3. Add the yeast milk mix to the flour, cover and let stand for 10 minutes.
4. After 10 minutes add the sugar, vanilla sugar, honey, salt and the egg.

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Asian Milk Bread Recipe Instructions. In the bowl of a stand mixer, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, …

Rating: 4.9/5(213)
Total Time: 3 hrs 25 mins
Category: Bread And Pizzaq
Calories: 184 per serving
1. In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
2. After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. We proof the dough in our oven (We turned on our oven’s rapid proof setting for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
3. In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan.
4. After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, cut it into eight equal pieces and make buns. You can really shape the dough however you like. Once shaped, let the dough proof for another hour.

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Combine flour, sugar, and salt and gently whisk together. Add warm milk mixture to dry ingredients and combine until dough forms. Knead the dough for 10 minutes, then let rest for 10 minutes, covered with plastic wrap or a warm towel. Add softened butter and knead for another 10 minutes or until the dough is smooth and stretchy.

Rating: 4/5(4)
Category: Bread

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This Hokkaido milk bread recipe will teach you some tips and tricks, like making a tangzhong starter, to get the fluffiest bread rolls for your next dinner. What is Hokkaido milk

Rating: 5/5(2)
Total Time: 3 hrs 50 mins
Category: Breakfast, Sandwiches, Side Dish, Snack
Calories: 254 per serving
1. In a small sauce pan, whisk together the water, milk, and flour until the flour is dissolved. Turn on the heat to medium-high and whisk consistently until the liquid begins to boil.
2. Whisk together the egg and whole milk until combined.

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