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Japanese Milk Bread Rolls

yield: 4 total time: 75 minutes

Ingredients

2 1/2 cups bread flour
1/2 teaspoon salt
3 tablespoons sugar
2 teaspoons instant yeast
1 large egg
1/2 cup fat free milk or low fat milk
120 grams tangzhong see note
3 tablespoons unsalted butter cut into small pieces, softened to room temperature
1 large egg whisked, for shiny egg wash finish

Nutrition

Calories : 470 calories
Carbohydrate : 74 grams
Cholesterol : 130 milligrams
Fat : 13 grams
Fiber : 2 grams
Protein : 15 grams
SaturatedFat : 6 grams
Sodium : 350 milligrams
Sugar : 11 grams

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