Cottony Wholemeal Milk Roll

I have bookmarked this Cottony Wholemeal Milk Roll for quite a while but never gotten to bake it.  So today I shall attempt on this recipe as I needed bread roll for tonight's dinner.

I have added in wholemeal flour to help my family eats a little goodness. 

Learning experience:

A rather wet dough but still manageable.  Best of all, it stays soft even the next day.  

Definitely a keeper.  Thanks for sharing.

Adapted

yield: 8 pcs

What you need:

250g bread flour

50g wholemeal

10g milk powder

4g instant yeast

24g sugar

216g full cream milk

20g egg yolk

24g butter, unsalted

4g salt

Egg wash

Egg white + water

Black sesame

Method:

Combine everything except butter into the mixing bowl.  Knead until dough is smooth.

Add in butter and knead until it passed window pane stage.

Shape into a ball and let it proof until double in size (about 45 mins)

Degas and divide dough into 71g each.  Cover and let it rests for 10 mins.

Roll with a rolling pin into an oblong and roll-up.

Place into the lined pan and let it proof until 80%. (about 1 hr)

At 45 mins timing, preheat oven to 190°C.

Brush with egg wash and sprinkle black sesame seeds.

Bake for 30 mins.

Enjoy!