Japanese milk bread rolls from King Arthur Flour

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Notes about this recipe

  • pavolva on August 18, 2022

    Very adaptable dough, and a household staple for us. The tangzhong takes longer to prepare than the time suggested in the recipe; assess for doneness by judging its texture (should be the consistency of mashed potatoes.) I add in a small amount of malt powder, and bake as a loaf in an 8.5" x 4.5" tin with egg + (butter)milk wash, brushing with a small amount of melted butter when out of the oven. Have also had success making individually-formed stuffed buns using the base dough recipe. My favourite milk bread recipe of those I've tried so far.

  • hirsheys on December 30, 2021

    Sarah loved these - made them for Thanksgiving. We all slightly prefer other recipes (Sarah likes the ones from Mooncakes and Milk Bread, I like the ones from Pastry Love), but these are great and started Sarah's obsession with milk bread.

  • chawkins on May 16, 2020

    Dough was very easy to work with, tasted great but not as soft as some other milk bread I have made. I added 125 g of raisins.

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