Easy Milk Bread Rolls
Maggie Zhu · omnivorescookbook.com · 2019 · 9 rolls
Against 73 Japanese milk bread recipes
More sugar than 97% of recipes and less liquid than 90%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More sugar than 97% of recipes: 34% of the flour weight against the typical recipe's 13%, about 2.5 times as much.
- Less liquid than 90% of recipes: 38% of the flour weight against the typical recipe's 68%.
- More butter than 80% of recipes: 18% of the flour weight against the typical recipe's 13%.
Ingredients (8)
- 2 1/2 cups bread flour≈ 318 g
- 1/2 cup whole milk (, and extra for brushing onto the bread)≈ 122 g
- 2 teaspoons active dry yeast≈ 6 g
- 2 1/2 tablespoons sugar≈ 31 g
- 1 teaspoon salt≈ 6 g
- 1/4 cup sweetened condensed milk≈ 77 g
- 4 tablespoons unsalted butter (, melted)≈ 57 g
- 1 large egg≈ 50 g
flour 318 gbatter 666 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.
- Liquid38% · 6th percentile · median 68%
- Butter18% · 83rd percentile · median 13%
- Sugar34% · 98th percentile · median 13%
- Egg16% · 62nd percentile · median 14%
- Salt1.9% · 73rd percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 to 25 minutes
- median 31 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.
Do something with it
Or browse all 73 Japanese milk bread recipes.