33 comments

  1. says:

    May 24, 2016 at 9:07 am

    Dough pillows!! Fourth year will give me more time hopefully for adventures in bread baking and this is totally happening. They look so good and professional with the oat topping finish! Hope all is well!

    • tworedbowls says:

      May 25, 2016 at 10:54 am

      Yay for fourth year!!! Hope you get some much deserved down time this year, Erica! Thanks for the sweet words :)

  2. says:

    May 24, 2016 at 11:02 am

    Baking bread is so satisfying . Your rolls and bread look perfect . I would love to have a slice of your bread toasted with butter and honey for breakfast . Yum!

    • tworedbowls says:

      May 25, 2016 at 10:55 am

      Ooh, you will love milk bread if you can find it in a bakery! These are considerably wheatier, but I love both versions :)

  3. says:

    May 25, 2016 at 5:33 am

    I need to make milk bread or pain au lait :-) I’ve seen so many recipes for it and it looks like the fluffy delicious loaf I’m hunting for. I’m just not a huge fan of milk, so I worry that it will taste a lot of milk, is that the case?

    I love my thermapen and they’re great for making sweets, caramel and italian meringue – you’re going to love it! I use mine for tempering chocolate as well.

    I thought they were shower caps by the bowls as well! I thought you’d had some ingenious idea, I didn’t know it was an actual product.

    • tworedbowls says:

      May 25, 2016 at 10:59 am

      Hi Angela! Hmm, no, I don’t think it tastes very much like milk — just more like a very soft and rich bread. I hope you like it if you try it! And I’m so with you — I’m already absolutely obsessed with that Thermapen! It’s made cooking meat so stress-free already that I can’t wait to try it out with candy.

      Aren’t those dough caps hysterical? I think I saw on the product description that the idea actually did come from shower caps — but I definitely never had that idea before. I love them because they give just enough to let the dough breathe, but not so much that it dries out.. so cool.

      Thank you for the kind words, Angela!

  4. says:

    May 25, 2016 at 2:39 pm

    Hmm yesterday I tried to comment and my browser hung so now that I’ve checked to see if it posted (it didn’t) I can try this once more.
    I think sliders are my favourite type of finger food because just like cookies, you can eat 5 and feel little guilt because they’re not that big for a sandwich. Am I right or is this comparison too much of a stretch?! Anyway, I’m totally team white bread too. It’s nice to know it’s possible to have white whole wheat to kind of mimic what we love about white bread. I’ve never taste milk bread but now I must after your review and only so I can make these sliders with pulled pork takeout in the summer. I’ll send you a full report when I do. Xo

  5. says:

    May 25, 2016 at 4:57 pm

    Oh wow this looks amazing! You just gave me inspiration of what to bring to a brunch this weekend. Either that, or your asparagus quiche from last post! Ahh amazing! <3

  6. says:

    May 26, 2016 at 10:05 am

    These little buns are so perfect, Cynthia! I just imagine how puffy and delightful they are. And omg, balsamic in chicken salad!? What a game-changer! xo’s to you, friend!

  7. Margaret Jones says:

    May 29, 2016 at 10:26 am

    If you are really into using Whole Wheat flour why not invest in a grain mill and grind your own. You can’t get any fresher than that. And KA White Whole Wheat Flour could be rancid. They say it won’t be but how long has it been since it was ground? It’s ground at the mill, then it is shipped to the packaging plant, then put on pallets for shipping, and days on trucks, then stored in the back until time to restock the shelves in the store. How long does it sit there? The wheat germ oil will go rancid pretty quickly which is why you store freshly ground flour in the refrigerator or freeze, not on pallets or shelves after grinding and packaging. My husband and I have been grinding our own wheat for several years and enjoy our bread so much more.

  8. MaryJo says:

    May 29, 2016 at 2:19 pm

    I’ve made white flour tangzhong bread several times and it was fabulous, the your recipe sounds outstanding with a lot more nutrition!

  9. Nancy says:

    May 29, 2016 at 3:02 pm

    Have you tried turning this dough into a traditional bread pan for a nice traditional loaf? Do you think that would work? Cant wait to try this!!!

    • tworedbowls says:

      May 31, 2016 at 10:23 pm

      Hi Nancy, yes! I think this would work wonderfully in a traditional loaf pan. You would want to bake it longer, about 30-35 minutes or more, or until the bread reaches 180-190 degrees, is golden on top, and sounds hollow when tapped. A batch of this size should fit a 13″x4″ Pullman loaf pan, or else you could bake about two-thirds of it in a 9″x4″ pan and bake the rest as rolls. I’d love to hear how it goes if you try it!

    • tworedbowls says:

      May 31, 2016 at 10:25 pm

      Hi Gail! I think a batch of this size would work in a 13″x4″ Pullman loaf pan. You could also bake some of it in a smaller pan if that’s all you have, and bake the remainder as rolls. I hope you enjoy it if you try it!

  10. Nancy says:

    May 30, 2016 at 10:08 am

    I went immediately from this blog to the kitchen! Last night was the overnight rise, shaped in 24 muffin tins this morning! Ate them for breakfast! Little pillows of delight- would never guess they are 100% whole wheat! Fabulous!

    • tworedbowls says:

      May 31, 2016 at 10:26 pm

      You don’t know how happy this makes me, Nancy! Thank you so much for trying the recipe and for reporting back. I’m so thrilled to hear you liked it. Thank you!

    • Nancy says:

      June 1, 2016 at 7:09 am

      Having made this recipe, it did not taste too sweet at all, but certainly you could do that. I wouldn’t mess with this recipe at all, since it turned out so perfect! But I know some bakers like to adjust and experiment! Good luck!

  11. Bonnie says:

    June 1, 2016 at 6:27 am

    Hello! This may lead to some interesting comments from you true diehard bread bakers out there but…any possibility of a version for a bread making machine?

  12. says:

    June 11, 2016 at 12:15 pm

    I am just making this now. The instructions don’t say whether or not to oil the bowl before putting this down to rise…. To oil or not to oil….that is the question!!

    • tworedbowls says:

      June 12, 2016 at 11:10 am

      Hi Elaine,

      This is probably a bit late, sorry! You can oil if you like, but I never do and find it to make little difference — I just scrape out any remainder with a rubber spatula. Hope that helps and hope the bread turned out for you!

  13. says:

    June 13, 2016 at 9:19 am

    Thank you so much for emailing me with the answer to my question. I did oil lightly – your response came after I had already put the dough to bed – but I cannot tell you how much your personal response meant to me!! Nice to know I don’t need to oil. The rolls came out beautifully – light, a titch sweet but oh so yummy. I will make these again and again. What changes would I have to make, if any, if I wanted to use only unbleached white flour?

    • tworedbowls says:

      June 13, 2016 at 9:39 am

      I am so very happy to hear that, Elaine!! If you’d like a version with only white flour, this is my go-to, and the recipe on which it was based: http://food52.com/recipes/30962-hokkaido-milk-bread

      Feel free to decrease the sugar in that recipe to 2 tbsp instead of 1/4 cup for a less sweet bread. You can also swap out the 1/4 cup heavy cream for milk (for a total of 1/2 cup whole milk in the recipe). I’ve done both with success.

      Thank you for trying the recipe and for reporting back! I’m so happy to hear that you enjoyed the rolls.

  14. says:

    October 30, 2016 at 11:12 am

    I am so excited to make these, 2 questions though:

    1) is it possible to use whole wheat flour for the tangzhong? Or is the Bread Flour a crucial part?
    2) I’m curious as to the function of milk powder (is that the same as powdered milk?) in this recipe.

    Any advice is much appreciated!

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