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These soft, tender, and fluffy bread rolls, also known as Roll-ppang in Korea, are a family favorite. This recipe is easy to follow, requiring no electric mixer, just your hands and an oven to create a delightful homemade treat.
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Melt butter, mix with cold milk, sugar, salt, and egg. → Add yeast and flour, mix into sticky dough. → First rise for 1 hour, knead, second rise for 30 minutes. → Shape dough into 6 rolls, let rise for 1 hour. → Brush with egg white and bake at 350°F (175°C) for 15-16 minutes.
Melt butter, mix with cold milk, sugar, salt, and egg. → Add yeast and flour, mix into sticky dough. → First rise for 1 hour, knead, second rise for 30 minutes. → Shape dough into 6 rolls, let rise for 1 hour. → Brush with egg white and bake at 350°F (175°C) for 15-16 minutes.
These soft, tender, and fluffy bread rolls, also known as Roll-ppang in Korea, are a family favorite. This recipe is easy to follow, requiring no electric mixer, just your hands and an oven to create a delightful homemade treat.
Turn on the heat under a thick-bottomed pot and melt 3 tablespoons of unsalted butter. Once melted, turn off the heat.
Add 1/2 cup of cold whole milk to the melted butter. The cold milk helps to lower the temperature of the butter.
Add 2 tablespoons of sugar and 1/4 teaspoon of salt to the mixture. Stir well until dissolved and the mixture is lukewarm.
Crack 1 large egg into the mixture and stir thoroughly. The mixture should be lukewarm, which is ideal for activating the yeast.
Add 2 teaspoons of active dry yeast to the mixture. Let it sit for 1 minute to allow the yeast to become active.
Ensure the butter, milk, sugar, salt, and egg mixture is lukewarm (around 105-115°F or 40-46°C) before adding yeast, as this is the ideal temperature for yeast activation.
The first rise is crucial for developing flavor and texture; ensure the dough doubles in size.
The kneading after the first rise and before shaping helps to release gas and create a smoother, more elastic dough.
For a beautiful golden and shiny crust, brush the rolls with egg white before baking and once more near the end of baking.
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