← Nouns Cooking · Korean

Ingredients

• 365 g Strong bread flour
• 50 g Sugar
• 2 tbsp Milk powder (optional)
• 7 g instant yeast
• 1 tsp Salt
• 180 ml lukewarm milk, plus 1 tbsp for brushing
• 60 ml lukewarm water
• 1 Eggs
• 60 g unsalted butter, softened and cut into small pieces
• 1 tbsp melted butter, for brushing

Method

1. Mix the flour, sugar, milk powder, yeast and salt in a large bowl. Add the milk, water and egg and mix to a shaggy dough, then knead for 5 min.
2. Add the soft butter a few pieces at a time and keep kneading for 10 min, until the dough is smooth, elastic and stretches thin without tearing. It will be sticky at first; resist adding much flour.
3. Cover and leave somewhere warm for 1 hour, until doubled in size.
4. Knock back, divide into 10 equal pieces and shape each into a tight, smooth ball. Arrange in a buttered 23 x 33 cm tin, cover and leave to rise for 45 min, until puffy and touching.
5. Heat the oven to 180°C (350°F). Brush the rolls with milk and bake for 18–20 min, until golden on top and hollow-sounding underneath.
6. Brush with melted butter as soon as they come out and cool a little in the tin before pulling apart.

Tips

• A stand mixer makes the kneading easy; the dough is ready when it pulls away cleanly from the bowl.
• Wrapped well, the rolls stay soft for 2 days and freeze beautifully.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee