Japanese Milk Bread 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.

Tangzhong (starter)

3 tablespoons (43g) water

3 tablespoons (43g) whole milk

2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough

2 ½ cups (298g) King Arthur Unbleached Bread Flour

2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk

¼ cup (50g) sugar

1 teaspoon salt

1 tablespoon instant yeast

½ cup (113g) whole milk

1 large egg

4 tablespoons (57g) unsalted butter, melted

Note: Ingredients may have been altered from the original.

Directions at kingarthurbaking.com

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