Japanese Milk Bread Rolls w/Garlic Herb Butter
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Category
Bread
Servings
9
Prep Time
15 minutes
Cook Time
1 minute
Ingredients
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2 T. bread flour
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⅓ cup whole milk
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2 ½ cups bread flour
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2 T. Granulated sugar
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2 teaspoons active dry yeast (1 packet)
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1 teaspoon salt
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1 egg
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½ cup warm milk, plus more for brushing on unbaked rolls
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4 T. unsalted butter, room temperature
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¼ cup unsalted butter, room temperature
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½ teaspoon garlic powder
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1 T. Fresh parsley
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2 T. Grated Parmesan cheese
For the paste
For the dough
Garlic Herb Butter
Directions
For the paste
In a small saucepan, whisk flour and milk together until smooth. Bring to a simmer over medium-low heat and cook, stirring constantly until the mixture is thick and pulls away from the pan into a thick paste. Remove from pan into a small bowl and set aside to cool slightly.
For the dough
In a bowl of a stand mixer with a dough hook, combine the flour, sugar, yeast and salt and mix on low until combined.
Add egg, milk and paste. Turn mixer on low speed and knead for 5 minutes.
Add soft butter and knead another 10-12 minutes (it takes a minute for the butter to be incorporated), until the dough is smooth and springy.
Lightly butter the inside of a bowl and transfer dough. Cover with kitchen towel and let rise in a warm placed until doubled in size, 45-60 minutes.
Grease a 9x5 baking pan or line with parchment paper, leaving an overhang so you can easily lift the bread out of the pan.
Remove dough from bowl and gently pat down into a circle. Divide into 9 equal portions.
Take the corners of one portion and bring them together into the center and seal. Seam side down, cup the dough with your hands and shape into a ball. Roll on the countertop to finish shaping. Repeat with all portions.
Add the rolled dough balls into prepared pan. Cover and let rise again for 30-40 minutes or until doubled. The dough balls should have risen to the top of the pan and should be touching.
Preheat oven to 350 degrees while the dough rises.
Brush the tops of rolls with milk and bake 35-40 minutes.
If serving right away, using a pastry brush spread the butter and let it melt on top of the warm rolls.
If serving later, let the rolls cool in the pan for 10 minutes, then transfer to a wire rack to cool. Do not brush with butter. When ready to serve, wrap in aluminum foil and warm in 350 degree oven for 10 minutes. Remove and brush with butter and serve.
Garlic Herb Butter
In a small bowl, mash the butter garlic powder, parsley and Parmesan cheese with a fork until well combined.
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