Potato Hokkaido Style Milk Rolls
  1. Make the paste by mixing 2 tb all-purpose flour and ½ c whole milk.

  2. For the dough, use 7 oz / ½ c russet potatoes, boiled and riced, ¾ c whole milk, 3 tb brown sugar, 2 ¾ tsp dry active yeast, 2 eggs, 1 egg yolk, 3 ¾ c + 2 tb bread flour, 1 tb + 1 ½ tsp kosher salt, 1 tb diastatic malt powder (optional), and 6 tb unsalted butter, cubed & softened.

  3. Brush the rolls with egg yolk wash, then top with brown butter and flaky salt.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇯🇵Japanese

Occasions📆Everyday🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

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