What’s so different about milk bread? Well, it all comes down to the tangzhong. But it is SO easy to make, and it makes all the difference in the world
These rolls, as I made them tonight, are light and fluffy, and really give you a sense of satisfaction! One of those “did I really make these rolls?” moments that for me, despite years of baking bread, I only get rarely. Usually I’m giving the critical eye to the too-open crumb, or the ‘it’s too dense’, or ‘where’s my ear?’ But tonight, I just let those milk rolls do their thing, and they really are perfect.
A long, slow rise in the fridge, the (easy-to-make) tangzhong, the additional of dry milk powder to the dough – it all came together to create very yummy dinner rolls.
I’ve tried more than one milk bread with limited success. But I found this one: Japanese Milk Bread, and this is a keeper! Happy baking!