Sunday, February 14, 2016

HOKKAIDO MILK ROLLS RECIPE

Hokkaido Milk Rolls Recipe @ treatntrick.blogspot.com


Had been eyeing this tangzhong bread for quite some time.  Today I have a chance to bake them in my kitchen.

Hokkaido Milk Rolls use a "roux" starter  known as tangzhong  in the dough.  You have to prepare it before proceeding to mix the dough. This tangzhong is made by whisking  water, whole milk and flour until no lumps  then cook over  low heat, stirring constantly until it thicken. The cooled roux is added to the rest of the ingredients to combine and kneaded,  forms into a soft pliable dough.

After the dough has doubled in size. you can easily shape this  into a big loaf but I shaped them into rolls.  I get 12 rolls out of this recipe.

From this basic recipe, it can be used to make cinnamon rolls, monkey bread, pull apart or stuffed bread either sweet or savory.  The options are endless.  When you have a base, you can add all type of variations.  So glad the dough  turned out perfect and  I don't even need to flour my work space.

Hokkaido Milk Rolls  stay soft  and fluffy even after a few days.  We really enjoy the roll as it is, feel free to slather it with you favorite spreads.

Other bread recipes you might want to try:

Back of the Bag Oatmeal Rolls

Monkey Bread From Scratch

Butterhorn Rolls

Hokkaido Milk Rolls Recipe @ treatntrick.blogspot.com

HOKKAIDO MILK ROLLS
Yield  :  12
Adapted from here

TANG ZHONG
3 tablespoon water
3 tablespoon whole milk
2 tablespoon all purpose/bread flour

DOUGH
2.5 cups bread/ all purpose flour
2 tablespoon dry milk
1/4 cup sugar
1 tsp salt
1 tablespoon instant yeast
1/2 cup milk
1 egg
1/4 cup (4 Tablespoon) melted butter

Hokkaido Milk Rolls Recipe @ treatntrick.blogspot.com


DIRECTIONS

Prepare the tangzhong by combining all ingredients in a small pot.  Whisk until no lumps.  Cook the mixture using low heat. whisking until thicken about 3-5 minutes. Remove and let it cool.

To make the rolls, combine tangzhong with the rest of the ingredient.  Mix and knead by hand, mixer or bread machine until smooth and elastic.

Shape into a ball.  Place the dough in a greased and covered bowl for 60-90 minutes until double in size.

Gently punch the dough,  divide and shape into 12 equal balls, place the rolls in a baking sheet.

Cover and let the rolls rest until puffy for 40-50 minutes.

Preheat oven @ 180 C, brush the rolls with milk or egg wash and bake for 20-25 minutes until golden brown.

Transfer onto rack to cool completely.

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22 comments:

MonuTeena RecipesPassion said...

these rolls are looking so soft and nice

Gingi Freeman said...

OMG, those look so yummy!! Making these when I am eating bread again! <3 - http://www.domesticgeekgirl.com

Rafeeda AR said...

looks really soft...

Amrita Roy said...

can be served with tea or coffee

Julie's Lifestyle said...

Those rolls look amazing.
Thanks for sharing this at Cooking & Crafting with J & J.

Winnie said...

Wonderful rolls!!
I've baked Challahs and rolls using tangzhong method before, so I can recommend it! I love the texture :)

Teresa B said...

Interesting and unusual, I have never seen a similar recipe before. Does it take very long to make?

If you have time, I would love for you to come and share this post over at the Really Crafty link party that is live right now! (http://keepingitrreal.blogspot.com.es/2016/02/welcome-to-really-crafty-link-party-6.html).

Amanda Kolb said...

These look delicious! Thank you for sharing at Merry Monday!

Uncookie Cutter said...

These rolls look amazing! We would love to have you stop by and link up this or any of your recipes at our new link party - You Link It, We Make It -http://uncookiecutter.com/2016/02/you-link-it-we-make-it-link-party-1/

Teresa B said...

Thank you for sharing at The Really Crafty Link Party! Pinned!

Beneath the buckeye tree said...

These look so light and tasty. Thanks for sharing!

Danita Carr said...

Looks like a great recipe!...I Love dinner rolls!! Thanks for sharing! #SmallVictories

Kim Young said...

I've never made bread with a roux before! What a unique recipe - I bet these rolls are just delicious!

Katerina said...

They look very fluffy and moist!

Jess said...

These sound so tasty!

Thanks for joining Cooking and Crafting with J & J!

Yogi Saraswat said...

Hokkaido come from Japan ?

Uncookie Cutter said...

So glad you stopped by and linked up at You Link It, We Make It! We hope to see you back tomorrow starting at 7am EST!!

Debra @ Bowl Me Over said...

I can just smell these cooking in the oven - bet it is fantastic! Thanks for sharing with us at #FoodieFriDIY - hope to see you again this week!

suhaina aji said...

I know how tasty these breads are because it's my son's fav bread for breakfast.. Looks so soft and fluffy

Lucky Sign said...

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Marilyn Lesniak said...

Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

Cristina said...

Such an interesting recipe! They look so delicious!