Roll-ppang are simple sweet bread rolls that are wildly popular in South Korea. These individual rolls are eaten as a quick afternoon snack or side to dinner. The versatile buns are perfectly suited to be served with sweet jam and whipped cream or standard sandwich fixings. Favorite recipes like this one arrived in America with Korean immigrants.
Recipe Servings: 3
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Melt butter in a large skillet. Turn off heat and add sugar, salt, and milk to pan. Stir to combine.
- Add whole egg, along with dry yeast. Mix thoroughly and set aside for a few minutes.
- Add flour to mixture and stir until a sticky dough forms. Gather dough in a ball and cover in pan for 60 minutes, or until doubled in size.
- Knead dough for a few minutes and allow to rise another 30 minutes.
- Knead dough and transfer to a heavily floured surface to continue kneading.
- Divide dough into 6 pieces.
- Roll each piece into a cylinder and twist dough around itself in a knot.
- Place rolls into a small baking pan, close but not touching.
- Allow rolls to rise for 60 minutes.
- Preheat oven to 350°F.
- Bake roll-ppang for 15–20 minutes, or until golden.
- Whisk remaining egg white in a small bowl and brush over rolls. Bake for another minute.
- Serve warm.
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