Hokkaido Milk Bread

Dry Ingredients

1. In a large mixing bowl, combine flour, sugar and salt

 Tangzhong

1. Mix together water, milk and flour. Put over heat and stir until thickens. Set aside and let cool.

Yeast Mixture

1. Microwave milk for 30 seconds and then add yeast and sugar. Let sit for 5-10 minutes to activate.

2. Once yeast is activated, mix in melted butter and egg.

3. Add yeast mixture to tangzhong. *Make sure tangzhong is cooled

Hokkaido Milk Bread

1. Pour mixed tangzhong and yeast mixture to dry ingredients. Mix until well combined.

2. Lightly flour your work surface and start to knead dough until it becomes smooth.

3. Put back in mixing bowl, coat in oil and let rise in a warm, dark place for an hour.

4. After an hour, take dough back out and divide into 4 equal portions. Roll those pieces of dough into a shape of a ball.

5. Roll out each piece of dough to a rectangle. Fold both ends inward.

6. Flip the folded dough length wise, roll out again and roll into a spiral.

7. Lightly grease a loaf pan and put all the pieces of spiraled dough in the pan.

8. Let rise for another 20 minutes.

9. After it has risen, brush the rolls with an egg wash.

10. Bake in a 350° oven for 30 minutes.

11. Let cool and pull apart this soft, fluffy dough!