Fluffy Milk Rolls

Method

1. 1. Prepare the Tangzhong:

   • In a sauce pan, combine 25g of wheat flour (Type 550 is the same as all purpose flour, just sounds fancy that type 550 thing) with 100g of whole milk. With a spatula, on medium heat, stir firmly and until the ingredients are well combined and keep stirring until all of the tangzhong sticks to your spatula. Set aside and let it cool down completely.

   2. Activate the Yeast:

   • Warm 125g of whole milk until lukewarm. Stir in 7g of dry yeast or 21g of fresh yeast. Allow it to sit for 5-10 minutes until foamy.

   3. Mix the Dough:

   • In a large mixing bowl in your kitchen machine, add 350g of wheat flour (Type 550), 50g of sugar, 1 tsp of vanilla sugar, 1 tsp of salt, 1 tablespoon whole milk powder and 1 large egg, the entire tangzhong and the activated yeast mixture. Mix on low speed until a dough starts to form.
   • Add 30g of softened butter and knead the dough until smooth and elastic, about 15-20 minutes by hand or 10-15 minutes with a kitchen machine.
   • Place the dough on a clean, smooth surface and form it into a ball. Give it a little “spank” for flavour.
   • Forgetting the “spank” can reduce the flavour by 30%… it’s science 🤣

   4. First Rise:

   • Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.

   5. Shape the Rolls:

   • Turn the risen dough out onto a lightly floured surface. Using a bench scraper or knife, divide the dough into equal portions. For standard milk rolls, divide into 12 portions.
   • Take one portion of dough and gently shape it into a round ball by tucking the edges underneath, creating a smooth top surface. Cup your hand over the dough and move it in a circular motion on the work surface to tighten the ball.
   • Place the shaped dough balls seam-side down on the work surface. Let them rest for about 5-10 minutes. This helps relax the gluten and makes shaping easier.
   • After the brief rest, take each dough ball and gently flatten it into a rough rectangle or oval shape with your palm.
   • Starting from one end, roll the dough into a tight cylinder. Use your fingers to pinch and seal the seam as you roll. Apply gentle pressure to ensure the roll is tightly shaped.
   • Once rolled, pinch the ends and seam together to seal tightly. Place the shaped roll seam-side down on a parchment-lined baking sheet.

   6. Second Rise:

   • Cover the shaped rolls with a kitchen towel and let them rise again for about 30-45 minutes until they puff up.
   • Allow them to proof in a warm, draft-free area until they puff up and increase in size by about 50%.

   7. Preheat and Egg Wash:

   • Preheat your oven to 180°C (350°F).
   • In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush this egg wash gently over the risen rolls.

   8. Bake the Rolls:

   • Place the rolls in the preheated oven and bake for 15-20 minutes or until they are golden brown.

   9. Cooling and Enjoying:

   • Remove the rolls from the oven and let them cool for at least 15min on a wire rack.
   • This is still a part of the baking procedure, so be patient and do not eat them directly out of the oven.
   • Serve warm or at room temperature.

   Pro Tips

   • For a shiny crust, brush the rolls generously with egg wash before baking.
   • Ensure the dough rises in a warm, draft-free area to achieve a light and fluffy texture.
   • Store any leftover rolls in an airtight container once cooled. Reheat briefly before serving, if desired.
   • You can make the milk rolls a day or two in advance. You can serve them “as are” or give them a quick warm-up before breakfast.
   • If you want more information on the types of flour, check my journal entry on FLOUR✌🏻

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