Easy Milk Bread Dinner Rolls is the Best for dinner parties + Korean bakery sandwiches! No Tangzhong

By Kimchimari · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and soften the butter, either at room temperature or briefly in the microwave. Bring the egg to room temperature and warm the milk and water to bath-water temperature.
2. In a bowl, mix all the dry ingredients except the salt. In a stand mixer bowl, add the milk, water, butter and egg, plus the salt.
3. Add the dry ingredients to the wet ingredients in the mixer bowl. Make a small well, add the yeast to it, then mix on low speed with the dough hook for 1 to 2 minutes until no dry flour remains.
4. Increase the speed to medium-high (8 out of 10) and knead for 12 minutes until the dough forms one ball.
5. Meanwhile, butter the inside of a bowl and a cake or pie pan.
6. Lightly shape the dough into a ball, place it in the buttered bowl, cover, and let it rise in a warm spot for 40 to 60 minutes, or in a 100°F oven for 40 minutes, until doubled.
7. Turn the dough onto a floured smooth surface and divide it into 2 equal parts, then cut each part into 4 or 5 equal pieces to make 10 rolls.
8. Shape each piece into a smooth round ball and place them in the buttered pan. Cover and let rise for 30 minutes in a warm place or a proving oven.
9. Lightly brush the tops with milk or egg wash, then bake at 350°F for 20 minutes.
10. Remove from the oven and let cool for at least 15 minutes before handling, as the bread is too soft to handle while hot.

Summarized from Kimchimari's video. Watch it for the details.

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