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Honey Butter Milk Bread
Bakeanna

Honey Butter Milk Bread

Make bakery-style Honey Butter Milk Bread rolls using the Tangzhong method. Soft, fluffy, glossy rolls with honey butter glaze. Stays fresh for days!
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Course: Breads
Ingredients Method

Ingredients
  

  • 585 g bread flour
  • 70 g sugar
  • 3 g salt (½ tsp)
  • 10 g active dry yeast (2¾ tsp)
  • 245 ml whole milk (1 cup) warm
  • 1 egg
  • 1 egg yolk
  • 57 g unsalted butter softened (¼ cup / 4 tbsp)
  • 60 g water (4 tbsp)
  • 61 g milk (4 tbsp)
  • 18 g bread flour (2 tbsp)
  • 57 g unsalted butter melted (¼ cup)
  • 85 g g honey (¼ cup)

Method
 

Make the Tangzhong
  1. In a small saucepan over medium heat, whisk water, milk, and flour until it thickens into a smooth paste. Remove from heat and let cool.
Activate the yeast
  1. Combine warm milk and 1 tbsp sugar. Sprinkle yeast on top and stir gently. Let sit 5–10 minutes until frothy.
Mix the dough
  1. In a large bowl, combine cooled Tangzhong, yeast mixture, sugar, egg, and egg yolk. Gradually add flour until a soft dough forms. Add salt. Dough should be soft and slightly sticky.
Knead
  1. Turn dough onto floured surface and knead 8–10 minutes until smooth and elastic. Add butter 1 tbsp at a time, kneading in between until fully incorporated.
  2. Stand mixer tip: Knead 6–7 minutes with dough hook until dough passes the windowpane test.
First rise
  1. Shape dough into a ball, place in lightly greased bowl, cover, and let rise 1–1.5 hours until doubled.
Shape the rolls
  1. Punch down dough and divide into 12 pieces (~90 g each). Shape into smooth balls, place in greased 9×13-inch pan or round dish, close together. Cover and rise 30–45 minutes until puffy. Brush with egg wash.
Bake
  1. Preheat oven to 190°C (375°F). Bake 18–20 minutes until golden.
Honey butter finish
  1. Mix melted butter and honey. Brush generously over warm rolls. Sprinkle with coarse salt if desired.