Fluffy Japanese Milk Bread Recipe ( The SOFTEST Dinner Rolls Recipe ) ふわふわミルクパン_2

Hey guys! Today we're making the fluffiest Japanese-style milk bread. This bread is unlike any other bread you've ever tried. Just by looking at it you can see how beautiful and tender these buns are. It's great with some butter on its own to accompany your dinner. Not only will you love it but you'll be obsessed. So consider doubling the recipe. So to make my milk bread you'll need of course some warm milk and to that we're going to add the yeast. I chose to make the dough by hand today just because I really want to show you guys that you don't need any special baking equipment to bake but you can certainly use a stand mixer if you have one. In this other bowl I have some flour and I'm also going to add the sugar and the milk yeast mixture and you want to start mixing the dough. When it starts to come together you can add the salt. You always want to add the salt afterwards and not directly to your yeast because it can interfere with the rise of your dough. If you're new to my channel make sure to subscribe and click the bell. I post new videos every week. Now if you're using a stand mixer you want to knead the dough for around two minutes. However for those of you who are making the dough by hand like I am you will eventually have to set the spatula aside and bring the dough together with your hands. This dough is actually one of the easiest doughs to work with. It will not stick to your hands. However if you do find that it's a little bit tough what you can do is cover it in plastic wrap and allow this to sit for around 20 minutes. The gluten will relax and it will be easier to knead. You're going to work the dough for around five minutes and at this point you're going to flatten it out and add the soft butter. And you do want to make sure guys that the butter is soft and spreadable. Now this will get a little bit messy unless obviously you're using a stand mixer because you will have to incorporate the butter into the dough. So what I like to do is fold the dough onto itself trying to trap the butter inside the dough. This will take some patience and a few minutes. The butter will get onto your hands and onto your board. It's inevitable and you don't want to leave any behind. So as you work it make sure you scrape any residual butter off your board. The dough will eventually start to become smooth and supple and beautiful and at this point you can transfer it into a greased bowl. You do also want to grease the top of the dough. Cover it well and this needs to rise for around two hours. It needs to double in size. After two hours your dough should have risen beautifully. You're going to transfer it onto a lightly and I mean lightly floured work area. You'll need less than a teaspoon of flour and you're going to form your bread rolls. Now with this recipe you'll be able to get around 12 buns. If you want to be really precise you can weigh each bun that way they're all the same size. You're going to place these onto a baking sheet lined with parchment paper leaving some space between each roll because these will rise again and continue to expand in the oven. So cover these again and allow them to rise for an additional 30 minutes. Now what makes this milk bread stand out against other breads besides the texture of course is its beautiful light milk color. These will look like buns sent from heaven. So to achieve that look instead of brushing the tops with some egg wash lightly dust the top with some cornstarch. This will give your buns this beautiful cloud-like bread look. Bake these in a preheated oven at 180 degrees celsius or 350 fahrenheit for around 18 to 20 minutes. Allow these to cool for 10 minutes and then dig in. You guys you know a bread is good when you love to eat it even on its own. I'm embarrassed to say how many buns I ate. They're just so good buttery with a slight sweetness and they go so amazingly well with anything. So make a lot and share these with your family over breakfast lunch or dinner.