Milk Bread (Extra Fluffy and Foolproof!)

Updated at: Thu, 21 Nov 2024 08:51:08 GMT

Step 1

To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

Step 2

Place the saucepan over medium 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.

Step 3

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

Step 4

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.

Step 5

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 size.

Step 6

Gently deflate the dough with your hands, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.

Step 7

Place the rolls into a buttered cake pan with even space in between the rolls. Cover the pan, and let the rolls rest in a warm place for 1 hour or until doubled in size.

Step 8

Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

Step 9

Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

Step 10

For the Garlic Butter, melt the butter in a small saucepan over medium heat until just sizzling. Add the chopped garlic and saute for 1 minute until the garlic is softened. Turn off the heat, then add chopped parsley and mix to combine. Brush immediately over the warm rolls.

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