Any recipes for milk rolls

[piazzola]

I am looking for a milk roll recipe

I am aware that in these parts of the world Japanese and Chinese like it very much but as yet I have not been able to find an ideal recipe

Anyone willing to share some ideas or recipes?

thanks

[Apicio]

You mean like this? (Wait for the pic)

http://www001.upp.so-net.ne.jp/e-pan/recipe/reccipe.htm

[piazzola]

You mean like this?  (Wait for the pic)

http://www001.upp.so-net.ne.jp/e-pan/recipe/reccipe.htm

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Yeah nice Apicio though unfortunately don't speak Nihingo and translation leaves much to be desired unfortunately

Edited September 23, 2005 by piazzola (log)

[Abra]

I'm not sure if these are what you're looking for, but they're soft, doughy, made with milk, and absolutely delicious Buttery Pan Rolls. I pretty much always make them for Thanksgiving, and people devour them.

[prasantrin]

I just posted a milk tea bun recipe (for the dough, only) to the thread on coconut buns. If you use straight milk instead of milk tea (the milk tea in the recipe is made from steeping tea in milk) I think would meet your needs. The bun is very rich, even without the milk tea custard filling (which is also delicious).

This is a Japanese recipe, from ABC Cooking School.

[piazzola]

Thank you Abra and prasantrin

Not usre if it is the same though the buns I have seen are very soft and the bottoms of the buns or rims close to the bottom are very white. To me they looked like made with corn or rice flour since they were not much leavened either and very very light in weight

of course the crust was deep brown and glossy (suger syrup) and very smooth.

[prasantrin]

Thank you Abra and prasantrin

Not usre if it is the same though the buns I have seen are very soft and the bottoms of the buns or rims close to the bottom are very white. To me they looked like made with  corn or rice flour since they were not much leavened either and very very light in weight

of course the crust was deep brown and glossy (suger syrup) and very smooth.

←

The recipe I posted gives very soft buns, at least when still warm. They reminded me of the buns Kentucky Fried chicken used to serve in Canada--the kind you could squish in your hand. The buns are also very buttery-feeling, even after being baked. I don't know if that's a good thing or not--some people might consider them greasy, but I liked them.

Anyway, you'll never know until you try and the recipe only makes 9 buns, so it's not like you'll be wasting a lot of ingredients. And even if it's the not what you're looking for, at least a) you'll be able to rule one recipe out and b) you'll have some buns that are good in their own right.