Good morning everyone!
It is Christmas Eve! Have to pick up a few things today - As TN said the crowds
. But hope to be out early enough to beat most of it.
Tomorrow we go to a friends house for dinner. She usually does the main item and rest of us bring dishes. This year we are doing the appetizers, vegetables, and bread ( will make two kinds, my normal bread and Japanese Milk Bread Rolls.)
Japanese Milk Bread Rolls - never made them before but here is the recipe
Makes 8 Tangzhong (starter)
3 tablespoons water
3 tablespoons whole milk
2 tablespoons bread flour
Put into saucepan whisk until no lumps
Place on low hear and cook mixture until thick...whisking constantly 3 - 5 minutes
Transfer to small mixing bowl or measure cup to cool room temp Dough
2.5 cups bread flour
2 tablespoons nonfat dry milk
1/4 cup sugar
1 tsp salt
1 tablespoon instant yeast
1/2 cup whole milk
1 large egg
1/4 cup melted unsalted butter
Combine the Tangzhong with the dough ingredients
Mix and knead until smooth and elastic
Shape into a ball let rest in lightly greased covered bowl - 60 - 90 minutes until becomes puffy but doesn't have to be double
Divide in to 8 equal portions. Shape each into a ball.
Place into lightly greased round 8"-9" cake pan
Rest for 40-50 minutes until puffy
Preheat oven to 350 deg F
Brush rolls with milk or egg wash
Bake for 25 - 30 minutes until golden brown
Internal temp = 190 deg f
Remove rolls from oven allow to cool in pan 10 minutes then transfer to rack to cool completely.
And voila Japanese Milk Bread Rolls.