recipes

Dinner rolls (Japanese milk bread)

From King Arthur Baking.

These turned out great, though I made some adjustments:

• Didn’t use eggs in the dough or the wash
• Used milk wash
• On the best one, I used a little starter too and had the first rise going overnight to develop flavor and save time

The tangzhong method is okay. One nice thing is that I can use it to melt or soften the butter, which also brings down the paste temperature. But the pot was always a bit annoying to clean because it doesn’t break down in water easily. I think it made the dough a little easier to handle than I’d normally expect though.