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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, perfectly round! soft white table rolls (milk bread). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

These rolls are supper soft and fluffy. It reminds me of my childhood as we had these bread during school day or as a quick snack. How to make the softest, fluffy and chewy milk and butter bread at home without machine.

Perfectly Round! Soft White Table Rolls (Milk Bread) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Perfectly Round! Soft White Table Rolls (Milk Bread) is something which I have loved my entire life.

To get started with this particular recipe, we have to 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 cook that.

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. Take 5 grams Salt
  5. Make ready 6 grams Dry yeast
  6. Get 230 grams Milk
  7. Make ready 20 grams Shortening
  8. Make ready 1 dash Rice flour for finishing (or joshinko or bread flour)

Milk bread rolls, made using the tangzhong method, shaped to look like bears. These milk bread rolls are super fluffy with just a hint of sweetness and stay soft for several days without the use of preservatives. Roll and smooth them so they are perfectly round and approximately the same size. · Perfectly soft dinner rolls that melt in your mouth! · The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to · These gorgeous loaves of Amish White Bread are puffy and soft, a little sweeter than my honey buttermilk bread recipe but with a.

Instructions 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.

Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Mix the warm milk with the water. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Soft, pillowy bread rolls made using a special Japanese technique.

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