Milk bread was brought to the Korean peninsula with Japanese colonists. These rolls are light and fluffy, with a spongy texture that secured their place in Korean cuisine as a favorite snack and simple side dish. Sometimes called Hokkaido milk bread after the famed milk district of Japan, this bread can be made in rolls or loaves—either is beloved for both sweet and savory uses. Milk bread also is popular in Chinese cuisine. Asian immigrants introduced the recipe to America where it can be found in bakeries across the country.
Recipe Servings: 18
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
40 minutes
Total Time
3 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the milk, milk powder, whipping cream, egg, flours, salt, sugar, and yeast in a large bowl, stirring to combine.
- Knead the mixture for at least 10 minutes, either in the bowl or on a floured surface.
- Set the dough aside, cover with a damp towel, and let rest for about 60 minutes, or until it has doubled in size.
- Divide the dough into four equal parts and knead each section thoroughly.
- Flatten each part into a rectangle before rolling each piece into a tight roll, about half the width of a loaf pan.
- Grease two loaf pans using nonstick cooking spray and place two dough rolls into each pan horizontally, side-by-side. Allow the loaves to rest under a damp towel for 60 minutes.
- Meanwhile, preheat the oven to 374°F.
- Bake for around 40 minutes, uncovered.
- Serve warm with a smear of butter.
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