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Japanese Milk Bread Dinner Rolls
Fluffy, buttery Japanese milk bread rolls made with the tangzhong method, brushed with garlic butter and flaky sea salt. Perfect as a side dish for dinner or a snack.
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Cost Breakdown
Critical Success Points
- • Preparing the tangzhong correctly
- • Activating the yeast at the right temperature
- • Incorporating butter gradually into the dough
- • First rise until doubled
- • Creating surface tension when shaping rolls
- • Second proof until rolls touch
- • Baking to a golden crust
- • Brushing with garlic butter and flaky salt while hot
Safety Warnings
- • Handle hot pans and butter with care to avoid burns.
- • Use oven mitts when removing the pan from the oven.
- • Do not let the garlic butter burn; it can become bitter.
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