Asian Milk Bread

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This Asian Milk Bread is sweet, soft and chewy, and makes the perfect dinner rolls. It’s easy to prepare, making it a great choice for an everyday family meal or even a larger gathering with friends and family. I dare you to not eat them right out of the oven! Even in their simplicity, they are terrific!

This sweet and creamy homemade honey butter will taste fantastic on these rolls!

Things to Know When Making Asian Milk Bread

Starting with your ingredients at room temperature will make the whole process quicker. Rushing the process will only mean waiting longer for the dough to rise before you can put it in the oven.

Can you Substitute Out the Cake or Bread Flour?

As a self-taught baker, I have modified many recipes to work with the ingredients and equipment that I already own. Before building up my baking supplies I did not want to buy an ingredient that I would only use once. Here are some suggestions you can use if you don’t have cake or bread flour and aren’t ready to add it to your baking supplies yet.

• This recipe is made using cake flour. You can substitute out the cake flour by using 1/2 cup of all-purpose flour, less one tablespoon.
• You can replace the bread flour with one cup all-purpose flour plus one teaspoon wheat gluten.

If you want to be a rebel you can replace the cake AND bread flour with all-purpose flour, but it will be less chewy than the recipe would typically produce.

You may find this list of common baking substitutions helpful when you are missing ingredients while baking.

Kneading the Dough

This recipe is perfect for a stand mixer, using the dough hook. Trust me, your arms will love you for using a stand mixer. You will be kneading for 20 minutes for the first kneading session. If you don’t have a stand mixer you will add on another 5-10 minutes. I do recommend keeping an eye on your mixer so that it doesn’t walk off the counter, but I was able to work on other things in the Kitchen while it was mixing.

What Does a “Warm Spot” Mean When Proofing?

To proof your dough you will need to place your dough, covered with a damp cloth, in a warm place away from any cool drafts. On a warm day, this could be on top of your fridge or next to your stove.

You can also use your oven to proof your dough. Preheat the oven to 200 degrees, and turn it back off. Place the covered bowl in the oven and let it rise until it has doubled in size. Typically about 45-60 minutes.

I do recommend placing a note on top of your oven if you live with other people. You don’t want someone preheating the oven for food not knowing your dough is in there. Especially, if you are using a plastic bowl to hold your dough! What a mess that would make!

The ideal temperature for rising your dough is between 80-90 degrees Ferenheight. Lower temperatures will prevent the yeast from activating, and higher temperatures will kill the yeast. Both scenarios will prevent the dough from rising.

How do you Know When Your Dough is Doubled in Size?

After proofing, when checking to see if the dough has doubled in size, this is a visual measurement, not a technical measurement. The dough will look to have risen and expanded to appear doubled in size. If it doesn’t look like it has doubled in size you will want to cover it back up and wait longer.

How do you Make Twisted Rolls?

Take one of your dough balls that was cut into eight pieces (from the recipe card below) and use your hand to roll it out approximately eight inches long. and gently fold it in half.

Twist the tail a bit.

Roll the twist and tuck the ends in.

Place the eight rolls into the prepared baking pan.

Baked and golden brown!

Making the Dinner Rolls in Bread Pans

For the rolls in the bread pans, you will cut half of the original dough into half, and then that half will be cut into thirds and place into the prepared pan.

Here it is proofed!

Baked until golden brown!

Supplies

• Measuring cups, spoons, and measuring scale
• Stand mixer, hand mixer or whisk
• Large spoon
• 1 Large bowl
• Rubber spatula
• Dough scraper or sharp knife
• Small bowl
• Pastry brush
• Two loaf pans or 1 loaf pan and 1 9″ round pan

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