Renée's Milk Bread
Recipe: https://recipestripper.com/recipes/95027a98-d7ec-4fb6-a75c-66b4368766a6
Original source: https://deepskyblue-sandpiper-512137.hostingersite.com/renees-milk-bread/
Recipe image: https://deepskyblue-sandpiper-512137.hostingersite.com/wp-content/uploads/2022/08/renees_milk_bread-wpp1661489883233.jpg

What could be better than fresh out of the oven milk bread? My recipe is easy and produces the most tender and fluffy milk bread you'll ever eat.
Yield: 16

Ingredients
- 200 grams - 3/4 cup, plus 2 tablespoons milk for tangzhong
- 36 grams - 1/4 cup bread flour for tangzhong
- 625 grams - 4 1/4 cups bread flour
- 112 grams - 1/2 cup, plus 1 tablespoon granulated sugar
- 5 teaspoons instant yeast or SAF Instant Gold Yeast
- 2 teaspoons table salt
- 226 grams - 1 cup whole milk
- 2 large eggs, room temperature
- Tangzhong from above
- 8 tablespoons salted butter, room temperature, cut into 8 pieces
- 1 large egg for egg wash
- 2 tablespoons melted butter for brushing on the baked bread

Instructions
1. Tangzhong: In a small sauce pan, over medium heat, cook the 200 grams of milk and 36 grams of flour, while whisking constantly until thickened to a paste. Remove from the heat and let cool to room temperature.
2. Combine the bread flour, sugar, yeast, salt, milk, eggs, and tangzhong in a stand mixer, using the dough hook. Mix at medium high speed until the dough has come together and is cohesive.
3. Add butter one piece at a time and continue to mix on medium high for 10 minutes. If using a bread dough machine, let it run for the full mix cycle.
4. Place the dough in a large greased bowl, lightly greasing the top of the dough, covering it, and letting it rise until at least doubled - 60 to 90 minutes.
5. Gently deflate and divide the dough in half. I recommend using a digital scale for this. If making rolls, divide each half into 8 pieces. Working with one piece at a time, pull the edges toward the center, pinching them together. Place it pinched side down on the counter. Cup your hand around the ball and rotate the ball in a circular motion until you have a nice round shape. Place the balls of dough into an 8 x 2 inch lightly greased round cake pan.
6. If making loaves, divide each half of the dough into thirds. Working with one piece at a time, roll out the piece of dough to an 8 x 4 inch oval. Fold each long side toward the center by 1/2 inch. Then starting at a short end, roll the dough into a 4 inch long log. Place in a lightly greased 9 x 5 inch loaf pan. Repeat with the other 2 pieces.
7. Preheat the oven to 350° with a rack in the center.
8. Cover the pans with lightly greased plastic wrap and let rise for about 45 minutes. The top of the loaf should only rise to about a half inch above the rim of the pan. The rolls and the loaf will become very puffy.
9. Beat the egg with 1 tablespoon water and brush the rolls and/or loaves with the egg wash. You can add toppings, such as sesame seeds, flaky salt, poppy seeds, etc. I chose to add cracked black pepper to the top of my rolls.
10. Bake the rolls and loaf for 28 - 30 minutes. They are done when they have reached a deep golden brown color and an instant read thermometer registers 190° in the center of the bread. Brush with the melted butter and let cool in the pans for 10 minutes, then remove to a rack to cool completely. I like to warm up my rolls at 325° in my counter top oven for 3 to 4 minutes before serving. Enjoy!