I’ve been so excited to share this recipe with you and I’ve finally manage to get this up in time for the weekend and holiday period!
I was originally going to post this only after I’ve had the chance to post a milk loaf recipe, but I never got down to filming that recipe due to a few reasons and I’m about to go on a holiday to Singapore and Japan so will have to leave that until the new year to share with you.
In the meantime, we’ve got these delicious, super butter and garlicky milk bread rolls that will make a fabulous addition to your dinner table.
I won’t blabber on too long but you’ll notice that this recipe does use a slight lamination process (first saw it used by Izy Hossack from Top With Cinnamon). Don’t worry though, it’s not “real lamination”, we are just folding the dough with a layer of butter to give it an additional section before rolling it out as you would with normal scrolls. No refrigeration needed just a small additional step.
To keep these rolls soft and fluffy, we are using the now really popular Tang Zhong method which requires the use of a roux to help keep your dough soft for longer and gives you that soft, fluffy and slightly chewy classic Asian bakery style bread.
As per usual, here are a few extra bakers notes:
I don’t use a thermometer when I make my Tang Zhong roux these days and simply go by the texture of the dough
Always use low heat when making your Tang Zhong and don’t stop stirring it to ensure it doesn’t burn.
You could make your Tang Zhong a day in advance or when you need it, but the main thing is to ensure that it is no longer hot as adding it whilst it is freshly cooked may kill the yeast due to the heat and cause the dough temperature to increase too quickly
When proofing your dough in the final stage, you want it to look really puffy whereby the dough looks like it’s filled the baking tin. This will ensure you get fluffy rolls and not dense cakey rolls.
Chop your garlic finely so that it doesn’t end up tearing through the dough as you roll it out.
The garlic butter spread is really potent. I love garlic so I like having 50g in this. But you could easily cut it back to 30-35g instead and it will still be garlicky.
The amount of butter in the spread is indeed quite a bit as this makes a really nice butter garlic roll, but feel free to reduce it to 90g if you wish.
Warm bread out of the oven may smell amazing but it’s always best for bread to rest to allow the moisture to settle into the dough.
Buttery Garlic Milk Bread Rolls
Makes 9 rolls in a 8″ x 8″ square tin
20g bread flour
310g bread flour
6g salt (1 tsp)
7g dry yeast
32g unsalted butter
120g unsalted butter, softened
50g of chopped garlic
(approx 1.5 head of garlic, use lesser garlic if you don’t like it so pungent. I love the flavour of garlic)
1/2tsp Garlic powder
1 tsp Dried parsley
1 egg yolk
Make the Tang Zhong by mixing everything together in a nonstick pan over low heat until it reaches 65C or until the consistency is similar to that in the video recipe.
Transfer to a small bowl and cover with cling wrap touching the surface of the paste to ensure no skin forms.
Place into the fridge to cool down until needed.
Make dough by mixing all the ingredients leaving out the butter. Mix on medium low for 3-5 mins until it forms a ball.
Add the butter a little at a time and knead it until it passes the membrane-like window pane test (see video). It might take 10-12 mins.
Shape into a ball and place into a bowl. Cover and let proof until it more than doubles in size (approximately 1 hr)
In the meantime, make the garlic butter filling:
Whisk butter, egg yolk, salt, garlic powder and parsley until creamy and well mixed.
Whisk in the chopped garlic. Cover and set aside until needed.
Prepare your baking tin by lining an 8”x8” baking tin with baking paper and set aside.
Rolling the Dough
Once your dough has proofed, lightly dust the dough with flour and remove the dough from the bowl.
Roll to 25cm x 45cm in size. Spread 1/3 of the garlic mixture on 1/3 of the dough along the length leaving the top 1/3 of the dough untouched.
Fold the top 1/3 of the dough down towards the middle over the buttered area and then fold the bottom upwards to create a “book”.
Flour as needed to prevent the dough from sticking to the bench.
Rotate the dough 90 degrees and roll the dough out to 45cm x 30cm (be sure to keep dusting the dough with flour if it starts to stick). The length of the dough should be facing you.
Spread the remaining garlic butter mixture on the surface of the dough. Roll starting from the length of the dough to form a tight log.
Slice into 9 pieces and place into tin to proof. Cover the tin to ensure there is no draft and let proof until more than doubled in size. Approximately 2hrs at 30C.
Very gently brush with egg wash all over (1 egg, well beaten) and sprinkle with flaked salt.
Bake at 180C for 30 mins until golden.
Let the bread rest in the tin for 10 mins before removing and transferring it to a wire rack to allow it to cool fully before consuming.
14 Comments Add yours
Greetings from Greece. Love this recipe and will try it. Just a clarification pls. Even though you give out recipe for the Tang Zhong, you do not include it in the bread dough ingredients. Do I just assume that you just add the quantity from the recipe to the remaining indredients of the bread dough?
can i proof the dough overnight in the fridge before rolling out and baking?
I have some leftovers that can maybe last me for 2 days. How do I store them?
Hello, dumb question maybe but is your dry yeast “instant” or “active”? Thanks!
Hi, love to make this but may i know what cream are you using here ? thanks!
Hi , can I know what cream you are using here ? Trying to make this today ! 🤪
Hi! What can I replace cream with? Is milk ok? I do not want to use cream as it is unhealthy for a heart patient. Thank you.
Can I use the same amount of milk for the same total amount of cream and water?
Big fan of yours!
Thank you! ☺️
This looks amazing! Just wondering, when you say to proof the dough, what exactly does that mean? Thanks in advance!