Ingredients
Scale
- Tangzhong: 15 grams bread flour (90 grams whole milk)
- 150 grams whole milk
- 50 grams sugar
- 2 1/4 teaspoons yeast
- 280 grams bread flour
- 15 grams milk powder (such as Nido)
- 1 large egg
- 1 teaspoon salt
- 50 grams unsalted butter (softened)
- Egg wash: 1 egg + 1 tablespoon milk
- Filling: 4 tablespoons salted butter (2 teaspoons minced garlic, 2 teaspoons chopped fresh parsley)
Instructions
- Follow the recipe for milk bread rolls, starting with the tangzhong. Knead the tangzhong and other ingredients (excluding butter) for 7-8 minutes using a standing mixer with a dough hook. Add butter and knead for an additional 5-7 minutes until a soft, sticky dough forms.
- Let the dough rise in a warm place for 60-90 minutes until it doubles in size.
- While waiting, prepare the filling by mixing softened butter, garlic, and parsley.
- Divide the dough into 2. Roll each half into a rectangle (approximately 16” x 6”) on a lightly floured surface.
- Evenly spread half of the butter mixture on the dough, cut into 8 strips, and roll each strip tightly. Place the rolls on a lightly greased baking sheet.
- Repeat with the other half of the dough to make a total of 16 rolls.
- Generously coat the rolls with egg wash and let them rise for about 30 minutes.
- Preheat your oven to 350°F.
- Brush the risen rolls with egg wash again and bake for approximately 20 minutes until golden on top.
- Serve and enjoy! These rolls are perfect on their own, but if you’re feeling extra, add even more butter on top! 🤤