Perfectly Round! Soft White Table Rolls (Milk Bread)
Perfectly Round! Soft White Table Rolls (Milk Bread)

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, perfectly round! soft white table rolls (milk bread). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Perfectly Round! Soft White Table Rolls (Milk Bread) is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Perfectly Round! Soft White Table Rolls (Milk Bread) is something that I’ve loved my whole life.

Pick Up A Loaf At Your Local Store Today! Make the bread dough by mixing all of the ingredients except the shortening and rice flour, and allow it to rise until it doubles in size. Add the shortening when a slightly glutinous film forms on the surface of the dough (At this point, you should be able to see through the dough if you stretch it out thinly enough).

To get started with this particular recipe, we must first prepare a few components. You can cook perfectly round! soft white table rolls (milk bread) using 8 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Perfectly Round! Soft White Table Rolls (Milk Bread):
  1. Get 240 grams Strong bread flour
  2. Get 60 grams Cake flour
  3. Take 20 grams Sugar
  4. Get 5 grams Salt
  5. Get 6 grams Dry yeast
  6. Prepare 230 grams Milk
  7. Prepare 20 grams Shortening
  8. Prepare 1 dash Rice flour for finishing (or joshinko or bread flour)

The rolls are best the day they are baked but will keep for several days in airtight container at room temperature. Pour the liquids into a mixing bowl, and add flour in small portions until the dough is no longer sticky. The fluffiest of all fluffy dinner rolls! This soft and airy bread, also known as Hokkaido milk bread, uses a fascinating but simple Japanese technique called 'Tangzhong' that ensures tender and fluffy results every time.

Steps to make Perfectly Round! Soft White Table Rolls (Milk Bread):
  1. Make the bread dough by mixing all of the ingredients except the shortening and rice flour, and allow it to rise until it doubles in size.
  2. Add the shortening when a slightly glutinous film forms on the surface of the dough (At this point, you should be able to see through the dough if you stretch it out thinly enough).
  3. If you use a bread machine, add all the ingredients except the shortening in the baking cake, and start kneading. Then add the shortening after 10 minutes or so.
  4. Divide the dough into 10 portions, gently press down on the dough to deflate, and roll them into balls. Allow them to rest for 15 minutes.
  5. Gently press down on the dough to deflate, and roll them into balls again. (Place them sealed ends down.)
  6. Allow them to rise (for at least 30 minutes) until they increase to 1.5 times their original sizes. (Proof the dough at 40℃ using the proofing function of the oven. In summer, proof the dough at room temperature.)
  7. Sprinkle with rice flour using a tea strainer. Bake in a preheated oven to 160℃ for 12-13 minutes. (They are done when the bottoms of the rolls are lightly browned.)
  8. If you'd like to serve these as snacks, shake off the excess rice flour and sprinkle with a generous amount of powdered sugar.
  9. Make a slit in a roll, but not all the way through, to make a sandwich for breakfast.
  10. They also make good snacks when they're cut in half and topped with a generous amount of maple syrup, honey or jam.
  11. They will have a more moist and chewy texture the next day, but if you wrap them in cling film, and microwave for about 20 seconds (500 W), they will feel like they're freshly baked again.
  12. They are also delicious if you brush on an egg wash and bake for 12-15 minutes at 180℃.
  13. Or break up a chocolate bar, roll it up in the dough, and drizzle with melted chocolate to finish.
  14. The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 45℃ for winter.

Say 'HELLO' to your new favorite dinner rolls! Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time. See more about here: How to Freeze & Reheat Dinner Rolls. The texture of the rolls will be a bit more dense, but still very delicious.

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