Milk Bread
Reminiscent of the bread I had as a child from Chinese bakeries.
Ingredients
Tangzhong (Starter)
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20g (2 tbsp) bread flour
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100g (~6 tbsp) whole milk
Main Dough
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560g (~3 3/4 cup + 2 tbsp) bread flour
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310g (~1 1/4 cup + 1 tbsp) whole milk, room temp
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56g (4 tbsp) unsalted butter, room temp, soft
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50g (1 large) egg, room temp
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65g (1/3 cup) sugar
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9g (1 tbsp or 1 packet) active dry or instant yeast
(Optional) Add-Ins
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200g (1 cup) raisins, soaked in hot water for 10 mins then strained
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200g (1 cup) chocolate chips
(Optional) Egg Wash
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1 egg, room temp
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1 tbsp milk, room temp
Directions
Tangzhong (Starter)
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Whisk milk and bread flour in a small pan over low-medium heat until it becomes thick paste, opaque in color, set aside to cool
Main Dough
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In stand mixer, add cooled Tangzhong, milk, egg, sugar, bread blour, and yeast. Mix on low for 2-3 mins until a dough is somewhat formed.
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Add softened butter one tbsp at a time while mixing. Once the butter is absorbed, add the salt.
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Knead on low-medium for 15 minutes. Test stretch a small piece of dough after where when stretched it's thin enough to see light through and does not tear.
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Cover and let it rise in a warm spot for 1-2 hours until doubled.
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Gently deflat dough and fold in add-ins if desired.
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Weigh the dough and separate into equal weighted rolls or 3 large rolls and place them on a parchment-lined pan.
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Cover and let rise for ~1 hour.
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Preheat oven to 350 degrees F.
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Gently brush egg wash on top of the dough to avoid deflating. Bake immediately for 15-20 mins for smaller rolls, 25-30 mins for larger loaves.
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After taking out of the oven, immediately brush with a cold stick of butter.