Salted Honey Milk Bread Rolls
These salted honey milk bread rolls are impossibly soft & pillowy, and so easy to make! They're the perfect addition to any special dinner.
Ingredients
For the tangzhong starter:
- 30 g (2 tablespoon) water
- 30 g (2 tablespoon) whole milk
- 10 g (1 tablespoon) all purpose flour
For the milk bread dough:
- 90 g (⅓ cup + 1 tbsp) whole milk, warmed to 110 degrees F
- 12 g (1 tablespoon) granulated sugar
- 1 teaspoon instant yeast
- 200 g (1 ¾ cup) bread flour
- 40 g (⅓ cup) all purpose flour
- 10 g (1 tablespoon) dry milk powder
- ½ teaspoon kosher salt
- 1 egg, room temp
- 35 g (2 ½ tablespoon) unsalted butter, softened
- Egg wash, 1 egg + 1 tablespoon water
For the honey butter:
- 56 g (¼ cup) unsalted butter
- 84 g (¼ cup) honey
- Flaky sea salt, for sprinkling
Instructions
For the tangzhong starter:
- In a small saucepan, combine the water, milk, and flour.
- Heat over low-medium heat, mixing frequently with a rubber spatula for about 5 minutes or until it thickens.
- Remove from heat and set aside to cool.
For the milk bread dough:
- In a glass measuring cup, combine the warm milk, sugar, and yeast. Allow to sit 2-3 minutes until foamy to ensure the yeast activates properly.
- Once foamy, whisk in the egg until well combined.
- In the bowl of a stand mixer fitted with a hook attachment, combine the flours, milk powder, salt, tangzhong starter, and milk mixture.
- Mix on medium speed until a ball forms around the hook, then add the softened butter.
- Mix on medium-high speed for about 8 minutes until smooth and passes the windowpane test.
- Transfer the dough to a greased bowl, cover, and place in the fridge to proof overnight. Alternatively, the dough can proof for about 1 hour in a warm environment.
- Once proofed, divide the dough into 12 parts, about 40g each.*
- After they have been divided, shape the rolls. Flatten each dough piece into a disk, then fold the edges over into its center, forming a smooth surfaced ball. On a non-floured surface, roll the ball (seam side down) with a cupped hand until smooth. Set aside to rest and repeat with the remaining rolls.
- Once all of the rolls have been shaped, quickly roll them again with a cupped hand, then place in a 12"x8" oval dish or 9" square pan spaced about 1" apart.
- Cover the rolls and allow to proof for about 1 hour in a warm environment until doubled in size.
- Meanwhile, preheat the oven to 350 degrees F.
- Brush the proofed rolls with an egg wash and bake for about 20 minutes until golden and internal temp is 190 degrees F.
- While the rolls are baking, make the honey butter.
For the honey butter:
- In a small saucepan, combine the butter and honey, and place over low-medium heat.
- Stir frequently until fully melted, then pour into a bowl.
- Once the rolls come out of the oven, immediately brush each of them liberally with the honey butter.
- Sprinkle some flaky sea salt on each, and enjoy!
Notes
- Windowpane Test: The windowpane test is used to tell when the dough has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.
- Divide into 12 equal rolls: I highly recommend using a kitchen scale to measuring out each roll to 40g! This will ensure they are all the same size and will bake evenly.
- Brush with honey butter: Once the rolls come out of the oven, immediately brush them with the honey butter so they absorb all of that goodness!
Nutrition Facts
Serving: 1roll | Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.5mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!