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Korean Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Korean Soft Rolls

Korean Soft Rolls, or "Bbang," are a cherished staple at Korean home tables, often appearing at breakfast or alongside savory dishes during lunch and dinner. These rolls have transcended generations, with recipes passed down through families, each adding their own touch to the dough. This particular version reflects the intuitive nature of Korean home cooking, where salt is measured by feel and butter is embraced for its richness.

The rolls should be pillowy and tender, with a subtle sweetness from the milk and a buttery aroma that envelops the senses. The crust is soft, not crisp, offering a gentle bite that gives way to the airy interior. These rolls, with their comforting texture and flavor, are meant to be shared, evoking the warmth of a family meal.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly with a wooden spoon to ensure the yeast is evenly distributed, which will help the dough rise uniformly.
  2. In a small saucepan, gently heat 250 ml of milk and 50 g of butter over low heat until the butter has just melted. The mixture should be warm to the touch but not hot, as excessive heat can kill the yeast.
  3. Pour the warm milk and butter mixture into the dry ingredients. Using your hands, mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. This kneading helps develop gluten, giving the rolls their soft texture.
  4. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size. The dough is ready when it springs back slowly when poked with a finger.
  5. Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions and shape each into a smooth ball by tucking the edges underneath. Arrange the balls on a baking sheet lined with parchment paper, leaving space between each for expansion.
  6. Preheat your oven to 180°C (356°F). While the oven heats, allow the shaped rolls to rest and rise again, covered with a towel, until they have puffed up noticeably and are soft to the touch.
  7. Bake the rolls in the preheated oven for about 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. This color and sound indicate that the rolls are fully baked.
  8. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. Cooling on a rack prevents the bottoms from becoming soggy and helps set the crumb.
  9. Serve the Korean Soft Rolls warm with your meal, allowing everyone at the table to enjoy their soft, buttery texture.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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