The Recipe

Japanese Milk Bread or Rolls With Sourdough

Name: Japanese Milk Bread or Rolls With Sourdough
Prep time: 20 h
Cook time: 15 min
Total time: 20 h 15 min
Yield: Serves:Â 12
Ingredients: 22 g bread flour (unbleached - 3 tablespoons); 110 g water (1/2 cup); 110 g flour; 110 g water; 198 g bread flour (1 1/2 cup); 5 g instant yeast (2 teaspoons); 48 g sugar (scant 1/4 cup); 4 g salt (2/3 teaspoon); 12 g powdered milk (2 to 3 tablespoons); 41 g eggs (1 egg); 26 g butter (2 tablespoons)

COOK TIME : 15 minutesPREP TIME : 20 hours

From Food.com

Japanese Milk Bread or Rolls With Sourdough

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Ingredients

DESCRIPTION

I love the Tangzhong or water roux method for bread. It produces the softest bread or rolls with excellent flavor. I've added sourdough to this, but a poolish would work well, too. Just use equal weights water and flour and add 1/8 teaspoon of flour. In a few hours, you'll have a flavorful base for the bread to go along with the water roux.

INGREDIENTS