Sambal Oelek Milk Bread Buns

Enjoy these soft and fluffy sambal oelek milk bread rolls for breakfast, with dinner, or tasty mid-afternoon snack. 

These sambal oelek milk buns are super fluffy with a light and pillowy texture. The bread is slightly sweet and the rolls are lighter than air when you pick them up. They're easy to pull apart in thin layers. 

Scallion and Sesame Rolls

Scallion and sesame rolls, with their soft and tender interior and pull-apart deliciousness, are a wonderful addition to your dinner table. 

These scallion and sesame rolls are a delicious result of the fusion of the flavors of Hokkaido milk bread dinner rolls, Chinese scallion pancakes, and sesame scallion bread.  

Pomegranate and Blueberry Jam Milk Buns

These Pomegranate and Blueberry Jam Milk Buns are an easy and delicious breakfast bread. They are also perfect for a midmorning or teatime treat. 

Because our Bread Baker's theme this month is celebrating the fall harvest, these milk buns are filled with pomegranate and blueberry preserves to go along with our theme. Depending on where you are, blueberries can be harvested in the fall, and pomegranate is definitely abundant this time of year. 

Tangzhong Whole Wheat & Rye Bread

This tangzhong whole wheat and rye bread is soft, fluffy, and slightly sweet. It's perfect for toast, sandwiches, or on its own with a schmear of butter. 

To achieve the soft and fluffy texture, you add a roux of flour and water that you have cooked to 149 degrees F (64 degrees C) and then cooled, to the dough. This is called a tangzhong. 

Buttery Soft Pull-Apart Dinner Rolls

These super soft pull-apart dinner rolls, baked in a cast iron pan, are light as a feather, airy, and layered with lots and lots of herby butter. 

Serve these buttery rolls straight from your cast iron skillet. I guarantee these rolls will be the most popular thing on your table. 

Sourdough Hokkaido Milk Bread with Tangzhong

This Sourdough Hokkaido Milk Bread with Tangzhong combines two of my favorite bread techniques, using sourdough starter to leaven bread, and using the Tangzhong method, which involves creating a roux of flour and water. This technique creates an incredibly soft bread. 

In addition, the use of sourdough, or levain, adds flavor to the bread. This is because the levain ferments over time, getting yeast from the environment. In a nutshell, the longer fermentation helps the dough develop a deeper flavor. The use of sourdough also lengthens the "life" of the bread.

My Top Ten Favorite Dinner Rolls - So Far - I'm on a Roll!

I love home made dinner rolls. They're perfect for holiday dinners, and they are great for making sandwiches out of leftovers. These are great straight out of the oven, and leftovers are easily revived with a 20 second turn in the microwave.

These rolls are my favorites (so far), and will make you look like a superstar. You'll never go back to "brown and serve" rolls again. Here are my Top Ten:

Tangzhong Whole Wheat Bread

This Tangzhong Whole Wheat Bread is absolutely the best sandwich bread ever! And guess what? I am the host kitchen for the Bread Baking Babes, and had the privilege of choosing this month's bread.

Bread Baking Babes you ask? We are a small group of bold, boisterous, and hilarious women who share the love of baking bread (and wine). We live across the globe, and come together every month on the 16th to share our experiences with a recipe chosen by one of the members. Everyone gets to play around with the recipe, so be sure to click on the thumbnails at the bottom of this post after the recipe to see the rest of the Babes' versions of this bread.

Checkerboard Tangzhong Rolls

These Checkerboard Tangzhong Rolls are so soft and fluffy. When you separate them, the crumb just pulls apart into deliciously thin ethereal sheets of goodness.

Tangzhong you ask? It is a starter made of flour and water, and sometimes milk, that is cooked to exactly 149 degrees F (well maybe not exactly in my case), cooled, and added to the dough. The resulting bread is amazingly soft. It's the kind of bread that is so good with just salted butter.

Hokkaido Milk Bread using the Tangzhong Method

This Hokkaido Milk Bread using the Tangzhong Method is the softest fluffiest bread you will ever produce. It's very different than most of the artisan style breads that I usually make. 

This Hokkaido Milk Bread is reminiscent of Hawaiian bread, and it seems to stay fresh and soft for a long time. The oven spring is amazing.