This week, I discovered a super simple recipe that makes the softest and fragrant bread rolls from a Korean blogger – Maangchi. I tried the recipe but with some small twists and the bread turned out amazing! My whole house was filled with aroma. The blogger talked about how she used to make this bread for her kids when they were little, her kids are adults now but still remember eating this bread when they were little. That’s what inspired me to make this, I want my children to grow up eating my food and have remember the taste and smell of something even when they grow up. There are food that my mom or grandmother used to make that I will always remember, in a way they became part of my childhood memories. Hopefully one day, when my kids have moved out of the house, they will call me and say “remember you use to make ….”.
This bread roll is super simple It doesn’t involve so much kneading and window pan checking. It was my first time making it and total success. In the future I would like to try different variations to it like adding raisins or shredded coconut or red bean filling.
Ingredients (for about 12 rolls):
6 tablespoons butter
1 cup cold milk
4 tablespoons coconut sugar or brown sugar (use more sugar if you like sweeter buns)
1/2 teaspoon salt
2 large egg
4 teaspoons active dry yeast.
2 cups all-purpose flour plus 1 cup bread flour (you can use 100% all-purpose flour if you don’t have any bread flour)
2 egg white
Melt 6 TBSP of butter in a large pot. This only take a few minutes so stand by to make sure it’s not burnt.
Turn off the heat.
Add 1 cup of cold milk, 4 TBSP sugar, and ½ Tsp of salt to the butter.
Mix well with until dissolved.
Crack the egg, add to the mixture and mix well.
Add the dry yeast and stir to make sure it’s well mixed. Let it all sit for 1 minute.
Add the flour and mix well with the wooden spatula for about 1 minute. Don’t worry the dough will still be very sticky.
Cover the pot with a lid and wait for 1 hour. Your dough should now have doubled in size
Deflate and knead the dough by hand for 1 to 2 minutes. Make sure you get rid of all the air.
Cover the pot with lid again. Let it rise for 30 minutes.
Deflate and knead the dough until it makes a smooth dough ball. Add small amounts of flour if your dough is too wet. If you have a stand up mixer, you can use that to knead your dough too.
Sprinkle the counter or wooden board with some flour. Transfer the dough there and divide into 12 equal size balls.
Roll out each dough into cylinder shapes about 8 inches long and coil it around itself.
Alternatively you can just make them into round balls
Repeat the same step for all the dough pieces.
Place the dough balls on a non-stick baking pan
Make sure you leave enough room in between the rolls for them to expand.
Let it rise for 1 hour.
Preheat oven to 350° F for 5 minutes.
Gently brush the rolls with the egg white
Bake for 17 to 20 minutes or until light golden brown. Make sure you keep an eye on it.
Remove it from the oven and serve hot.