Japanese Milk Bread

1. 1

   Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms. If you are using instant yeast, skip this step.

2. 2

   In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon.

3. 3

   Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage as well. Mix on low speed for 5 minutes or until a proper dough forms.

4. 4

   Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour 1 tbsp at a time until manageable.

5. 5

   Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size.

Dinner roll method

1. 1

   Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. When shaping, you want to make sure to form surface tension on the dough balls to make sure they come out looking smooth. Allow it to rest another 1 hour

2. 2

   Brush with egg wash which is just 1 beaten egg and bake in the oven at 350F for 20 minutes.

3. 3

   Top with garlic butter and enjoy.

Loaf method

1. 1

   Separate your dough into 3 equal pieces, it should be about 250g each.

2. 2

   Flatten each piece into a rectangle.

3. 3

   Fold the long sides towards the middle.

4. 4

   Roll it up and seal the edge towards the bottom.

5. 5

   Place into an oiled 9 inch loaf pan leaving 1 inch of space between each roll.

6. 6

   Cover with plastic wrap and let proof for 1 hour.

7. 7

   Brush with egg wash which is just 1 egg.

8. 8

   Bake 350F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before cutting into.