Milk Bread Rolls using RICE COOKER “牛奶面包卷”

Comfort food brings me the most joy. Especially these DINNER ROLLS “MILK BREAD ROLLS” when its made easier with a “RICE COOKER” and its comes out SOOOooo SOFT and FLUFFY!

Cooking tips for Milk Bread Rolls using Rice Cooker:

1. Milk, lukewarm. ie if you touch the milk with your finger, it should not feel anything, not hot or cold.
2. Eggs at room temperature.
3. Cooking time may vary with different rice cooker. You can feel the top part of the bread, if not sticky, then its cooked
4. Cooking time will be different if you use another function. If using RICE function, cooking time is about 50 minutes.
5. Recommend to spread oil to the rice cooker pot. Based on feedback the bread got stuck to the base of the pot ( I did not brush a layer of oil onto my pot because its NON stick ) Hope this helps!

Ingredients:

• 300 grams bread flour 高筋面粉 300克
• 60 grams sugar 白糖 60克
• 150 – 160 grams Milk 牛奶 150-160克
• 1 egg (+/- 50 grams) 鸡蛋 1粒
• 50 grams butter 黄油 50克
• 5 grams yeast 酵母 5克
• 4 grams salt 盐 2克

Icing:

• a little butter 黄油 少许
• a little icing sugar 糖粉 少许

Method:

1. Mix bread flour, sugar, salt, egg in a bowl
2. Add in milk and mix until form a dough
3. Add butter. Knead until dough become smooth and have a bouncy feel
4. Cover dough and proof for 40 minutes or until double in size
5. Shaping the dough: Remove cover and knead dough a few times to remove the air bubbles. Flatten dough with a roller. Fold over the dough and repeat another 2 times. Roll into a log. Cut into 8 equal pieces
6. Place each end side up into the rice cooker
7. Cover and proof another 20 minutes. You can test by pressing the dough gently, it should feel fluffy
8. Set the rice cooker to “bread/cake” function. Set timer to 25-30 minutes. Press start. Once done remove and cool on wire rack
9. Brush butter on top of bread and sprinkle with icing sugar. Serve

Full video recipe for Milk Bread Rolls using RICE COOKER “牛奶面包卷”: