Milk Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Tangzhong: Whisk milk and bread flour in a small pan over low-medium heat until it becomes thick paste, opaque in color​, set aside to cool

Step 2

Main Dough: In stand mixer, add cooled Tangzhong, milk, egg, sugar, bread blour, and yeast. Mix on low for 2-3 mins until a dough is somewhat formed.​

Step 3

Add softened butter one tbsp at a time while mixing. Once the butter is absorbed, add the salt.

Step 4

Knead on low-medium for 15 minutes. Test stretch a small piece of dough after where when stretched it's thin enough to see light through and does not tear.

Step 5

Cover and let it rise in a warm spot for 1-2 hours until doubled.

Step 6

Gently deflat dough and fold in add-ins if desired.

Step 7

Weigh the dough and separate into equal weighted rolls or 3 large rolls and place them on a parchment-lined pan.

Step 8

Cover and let rise for ~1 hour.

Step 9

Preheat oven to 350 degrees F.

Step 10

Gently brush egg wash on top of the dough to avoid deflating. Bake immediately for 15-20 mins for smaller rolls, 25-30 mins for larger loaves.

Step 11

After taking out of the oven, immediately brush with a cold stick of butter.