Ingredients
• For the Starter (Tangzhong): 2 tbsp bread flour, 6 tbsp water (or milk).
• For the Dough:
• Bread Flour: 2.5 cups.
• Sugar: 1/4 cup.
• Instant Yeast: 2 tsp.
• Salt: 1/2 tsp.
• Milk: 1/2 cup (warm).
• Egg: 1 large (room temperature).
• Butter: 3 tbsp (unsalted, softened).
Instructions
1. Tangzhong: In a small pan, whisk 2 tbsp flour and 6 tbsp water. Heat over medium until it becomes a thick paste. Let it cool.
2. Mix Dough: In a large bowl, combine flour, sugar, yeast, and salt. Add the cooled paste (Tangzhong), warm milk, and egg. Mix until a dough forms.
3. Knead: Add the softened butter and knead (by hand or mixer) for 10–12 minutes until the dough is smooth, elastic, and passes the “windowpane test.”
4. First Rise: Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (until doubled).
5. Shape: Punch down the dough. Divide into 3 or 4 equal pieces. Roll each into a rectangle, fold the sides, and roll it up like a cylinder (as seen in the tray photo).
6. Second Rise: Place the rolls in a greased loaf pan. Let rise for another 45 minutes.
7. Bake: Brush the top with milk or egg wash. Bake at 175°C for 25–30 minutes until golden brown.
8. The Test: Once cooled, press the top—it should bounce back perfectly!
Benefits
• High Satiety: Because it’s denser in nutrients than regular white bread, a small slice keeps you full longer.
• Calcium Source: The high milk content provides essential calcium for bone health.
• Easy Digestion: The Tangzhong method (the cooked paste) pre-gelatinizes the starches, making the bread easier for the stomach to process.
• Natural Preservation: This method also keeps the bread soft for days without adding chemical preservatives.