I am always trying to perfect my rolls. I’ve tried a few recipe that are still pretty good but still not quite the texture I was looking for. So I scour the internet, trying to find something that I like better. I keep coming across this Hokkaido Milk Bread recipe all over and there are just different variations. I actually tried the original recipe and then tweaked it a few times with different proportions and that’s how I came up with this one. The bread is just so soft and the texture is so fine. It’s still soft the day after! I love this bread and so does my family.
Soft Dinner Rolls
200 grams bread flour
50 grams cake flour
3 grams salt
4 grams instant yeast
60 grams sugar
75 ml milk (i used 2% but any will do)
75 ml heavy whipping cream
If you have a bread machine, you can actually just put all the ingredients into your bread machine and just follow the instructions for your machine.
Put everything into a mixer bowl and start the mixer. The mixture will be quite sticky and looks more like batter than dough in the beginning. You might have to scrape the side of the bowl in order to get all the flour incorporated. Let the mixer do it’s thing for about 40 mins, after that time you should see it come together into a ball and look more like dough. Once the dough is thoroughly mixed, put it in an oiled bowl and let it proof for about 2 hours. Once it has doubled in size, turn it onto a floured surface and knead for about 30 seconds. Take a section and roll it into a ball and put into a baking dish. Let it rise and double in size again, about an hour.
Bake in a preheated oven at 350 degrees for 15 to 18 minutes.