Asian Dinner Rolls餐包cān bāo

There are so many creative ways to use this easy but great milk bread recipe. The milk bread dough, as a base dough, can be shaped to make loaf, cinnamon rolls and hot dog buns. The final product, as you can see from the photo my choice of our dinner rolls for this post, is fluffy, soft, slightly sweet, and golden.

Makes about 32 rolls or two loaves

  • 500g         bread flour高筋面粉
  • 70g                             cake flour低筋面粉
  • 75g (1/3 cup)      white sugar
  • 1 tablespoon   dry yeast 酵母
  • 1 teaspoon   salt盐
  • 1 +1 egg
  • 160ml (2/3 cup)      heavy cream, room temperature
  • 200ml            milk, room temperature     
  • 1 tablespoon    sesame seeds or/and poppy seeds, optional
  • Simple syrup, optional

Method

  1. In a mixing bowl, combine all the dry ingredients of 500g bread flour, 70g cake flour, 75g white sugar, 1 tablespoon of yeast and 1 teaspoon of salt.

2. In the same mixing bowl, place into 1 egg. Gradually add into 160ml heavy cream and 200ml milk. Use your hands to mix everything together..

3. Tip the dough onto a lightly floured surface and knead the dough for about 10 minutes till dough become smooth and elastic. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. If you feel the dough is a bit dry, you can add into 1 to 2 tablespoons of milk.

4. Wrap the bowl with cling film. Let the dough rest for about 1 to 2 hours till the dough becomes 2 times bigger in size. This is called the first proof. Proofing can take about 1 to 2 hours depending on the room temperature. If you use oven proofing function, it will take about 1 hour for the dough doubling in size.

5. Place the dough on the lightly floured surface. Punch air out of dough. Using a dough scraper, roughly cut the dough into 32 equal pieces. Each piece is about 35g. Shape each dough piece into a nice round ball by pulling from all the sides and tuck into the bottom. Keep the seam side on the bottom.

6. Line the baking tray with parchment paper. Place all the balls on the tray. Leave 1 inch gap between the balls. Cover the tray with a kitchen towel. Let the dough balls rest in a warm place (or use oven proof function) for 45 minutes to 1 hour till the dough balls rise in one and a half (1.5 x) in size. This is called the second proof.

7. Position a rack in the middle of the oven.  Preheat the oven to 350° F/175°C. Brush the risen dough with egg wash.  Sprinkle with sesame seeds – this is optional. Bake the buns for 22-24 minutes.

8. Remove from the oven and brush the buns with simply syrup (sugar water) to give them a great shine, sweetness, and color.

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