Garlic-Infused Japanese Milk Bread Rolls
These rolls are a unique twist on classic Japanese milk bread, infused with garlic for a rich flavor.
Equipment
- Mixing Bowl
- Baking Dish
- Wire Rack
Ingredients
Ingredients
- 500 grams All-Purpose Flour Provides structure and texture.
- 250 ml Milk Warm milk enriches the dough.
- 7 grams Active Dry Yeast Helps the dough rise.
- 30 grams Granulated Sugar Balances the garlic flavor.
- 8 grams Salt Enhances flavor and controls yeast activity.
- 50 grams Unsalted Butter Adds richness to the dough.
- 3-4 cloves Garlic Minced for flavor infusion.
- 1 egg Egg Wash For brushing the tops before baking.
Instructions
- 1. Warm 250 ml of milk to about 100°F (37°C). Add 7 grams of yeast and 30 grams of sugar. Let sit for 5-10 minutes until frothy.
- 2. In a large bowl, mix 500 grams of flour and 8 grams of salt.
- 3. Make a well in the flour mixture, add the yeast mixture, 50 grams of butter, and minced garlic. Mix to form a shaggy dough.
- 4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5. Place the dough in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
- 6. Punch down the dough, divide into 12 pieces, and shape into balls. Place in a greased baking dish.
- 7. Cover and let rise for another 30-45 minutes until puffed.
- 8. Preheat oven to 350°F (175°C).
- 9. Whisk 1 egg with a tablespoon of water and brush over the rolls.
- 10. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
- 11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to three days or freeze for longer storage.