Milk Bread Rolls for Thanksgiving

I made Japanese Milk Bread Rolls from King Arthur Baking for Thanksgiving. They were a big hit!

The weirdest part for most Western bakers is probably the tangzhong, but it’s a pretty straight-forward roux, like you’d use to make gravy. The recipe has some good instructions on how to do it.

The most difficult part – at least for me – is probably the shaping because of the coordination you need to turn the lump of dough in a circular motion on the counter between your fingers. It took me a little while to get that, but now it comes almost second nature.

Totally recommend this one for holiday dinner!