Pull Apart Milk Bread Recipe with Sesame
This pull apart milk bread recipe is perfect if you're looking for a dinner rolls recipe with a little something extra. That's because this sesame bread is as fragrant as it is comforting, and is versatile enough to go perfectly with savory or sweet accoutrements.
A great recipe for those who love home baking, there's a wide variety of occasions you can make this pull apart milk bread recipe for. It's great as a gameday side for foods like chili or for dipping into just about anything you can think of. As it's a milk bread, the key is the tangzhong, a cooked and thickened mixture of milk and flour that helps keep the bread soft and rich.
You also get an aromatic fragrance from Lee Kum Kee Pure Sesame Oil, a key ingredient that makes this recipe stand out. Its nuttiness and aromatic flavors are perfect mixed into the dough and brushed on top like butter, adding a unique twist to the bread that will make it stand out in your home baking lineup.
What You Will Need
Ingredients
- -- FOR THE TANGZHONG --
- 120g whole or 2% milk
- 30g bread flour
- -- FOR THE MILK BREAD DOUGH --
- 160g whole or 2% milk (for dough)
- 7g active dry yeast (1 packet)
- 320g bread flour (for dough), plus more as needed
- 56g butter
- 50g granulated sugar
- 4g kosher salt
- 2 large eggs, divided
- Cooking spray
- 1/2 tsp. water
- white or black sesame seeds, for topping
Seasoning
- 15g Lee Kum Kee Pure Sesame Oil, plus more for brushing
Made with
Lee Kum Kee products
How to make it
-
Prepare the tangzhong: Cut the butter into 4 pieces and set aside to soften. In a small saucepan, whisk 120g milk and 30g bread flour over medium heat until thickened to a mashed-potato consistency, 2 to 3 minutes. Scrape into a bowl and cool until lukewarm, about 10 minutes.This will be your tangzhong to enrich and soften the milk bread.”
-
Build the Milk Bread Dough: Warm 160g milk to 105–110°F, stir in the yeast, and let sit until foamy, 5 to 10 minutes. In a stand mixer, whisk together 320g bread flour, the sugar, and salt. Add the tangzhong, yeast mixture, and 1 egg; mix on low until a shaggy dough forms, about 1 1/2 minutes. Increase to medium and add the butter one piece at a time until fully incorporated, followed by Lee Kum Kee Pure Sesame Oil, mixing until fully incorporated, about 5 minutes.
-
Knead the Milk Bread Dough: Increase speed to medium-high and mix 5 minutes more, until the dough is smooth, tacky, and shiny and clears the sides of the bowl. Scrape into a greased bowl, cover, and let rise in a warm place until doubled, about 1 1/2 hours (or refrigerate 8 to 24 hours).
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Shape and Proof the Milk Bread Dough: Grease a 9x13-inch baking dish. Divide the dough into 15 pieces (about 50g each), shape into tight rounds, and arrange in the dish 5 across and 3 down. Cover loosely and let rise until puffed and the rolls are touching, about 1 hour. Heat the oven to 375°F.
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Eggwash, Bake and Garnish: Whisk the remaining egg with the water and brush over the rolls; sprinkle with sesame seeds if using. Bake until golden brown, about 20 minutes. As soon as it comes out of the oven, brush the top lightly with Lee Kum Kee Pure Sesame Oil for shine and aroma. Cool at least 5 minutes before pulling apart and serving.
This pull apart milk bread recipe is perfect with our crab rangoon dip recipe by Jet Tila, which you should definitely give a try!
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