Cooking Tree Milk Roll Morning Bread

Name: Cooking Tree Milk Roll Morning Bread
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Ingredients: 170g lukewarm milk, 45g egg, 35g sugar, 5g salt, 5g dry yeast, 300g bread flour, 40g unsalted butter; 8g egg + 8g milk

Handmade milk morning bread with a rich, savory flavor from milk and butter and a soft, chewy texture

2 hr 30 min Difficulty Normal Snacks & desserts

Main ingredients

bread flour milk egg unsalted butter dry yeast

Ingredients needed

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bread flour milk egg unsalted butter dry yeast

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Cooking Tree's Milk Morning Rolls

Fluffy and soft milk morning rolls made without eggs, using a 10-minute hand-kneading and autolyse process

2 hr 50 minNormalSnacks & desserts

milkbread flourunsalted butterdry yeast

home bakingno egghand-kneading

Cooking Tree's Cream Cheese Milk Roll

A cream cheese milk roll baked in a flower shape, filled with a savory and sweet cream cheese filling inside a soft milk dough.

2 hrNormalSnacks & desserts

bread flourdry yeastcream cheesemilkegg

home bakingfluffykids' snack

4 servings

Ingredients: 170g lukewarm milk, 45g egg, 35g sugar, 5g salt, 5g dry yeast, 300g bread flour, 40g unsalted butter, 8g egg + 8g milk

Recipe

In a bowl, combine lukewarm milk, egg, sugar, salt, and instant dry yeast. Stir and let sit for about 10 minutes.
Stir well to evenly dissolve the yeast, then add the flour. Mix with a spatula until no dry flour is visible, cover with plastic wrap, and let rest for about 15 minutes.
Add softened butter at room temperature and knead by hand for about 10 minutes until the dough becomes smooth and elastic.
Grease a bowl with oil, place the dough in it, cover with plastic wrap, and let it ferment until it doubles in size (about 1 hour).
Take out the dough, punch out the gas, divide into 9 pieces, and shape each into a ball (about 65–66 g each).
Cover with plastic wrap and let ferment for about 15 minutes. Roll out each dough ball, fold into thirds, pinch the seam to seal, and shape into a long tadpole-like form.
Roll out with a rolling pin, then starting from the wider end, gently roll and stretch as you roll it up.
Place on an oven pan, cover with plastic wrap, and let ferment until doubled in size (about 40–50 minutes).
Mix egg and milk in a 1:1 ratio, brush over the bread, and bake in a 160°C oven for about 22 minutes.

In a bowl, combine lukewarm milk, egg, sugar, salt, and instant dry yeast, mix, and let sit for about 10 minutes.
Take out the dough, deflate it, divide into 9 pieces, and shape each into a ball (about 65–66g each).
Mix egg and milk in a 1:1 ratio, brush over the bread, and bake in a 160°C oven for about 22 minutes.

Cooking tips

The milk should be lukewarm, similar to body temperature, for the yeast to ferment actively.
The butter should be softened at room temperature beforehand so it blends smoothly into the dough.
Brushing melted butter on the surface right after taking it out of the oven adds gloss and enhances the savory flavor.

Recommended for

Those who want to try making fluffy, freshly baked handmade morning bread at home.
Those looking for a mild and savory bread for breakfast or as a snack for children.
Home baking beginners who want to learn the basics of fermented bread step by step.