Soft Taro Milk Honey Rolls

Soft Taro Milk Honey Rolls // Mono + Co

{Update: after some changes to the oven temperature, these buns have turned ultra soft.}

After an entire week of not baking bread, I bought my taro from the market today to make these fluffy soft buns.

These sweet buns with fresh milk and raw honey are good enough to be eaten on their own.  Warm them up slightly in a toaster before serving.  These already fluffy buns will turn even softer.

I have decided to bake this recipe into Haiji white rolls tomorrow with the remaining taro.

Soft Taro Milk Honey Rolls

200g unbleached plain flour
20g wholemeal flour
1 teaspoon instant yeast
1/4 teaspoon sea salt
100g mashed taro
2 tablespoon raw honey
 80g fresh milk
35g cold butter, cubed

In a mixer bowl, place the dry ingredients: white flour, wholemeal flour, instant yeast, and sea salt, mix these dry ingredients well with a hand whisk.  Next, add cooled mashed taro, raw honey, and half of the fresh milk to the dry ingredients, and knead with a dough hook attachment on the lowest speed (KA 1).  Slowly add the remaining of the fresh milk, with the mixer running, until the ingredients come into a ball.  Stop the mixer and let the dough stand aside for 15 minutes.

Start the mixer running on its lowest speed again, and knead the dough for 1 minute, before adding cubed butter, one by one.  Knead until the dough reaches window pane stage, this is when the dough becomes very smooth and elastic, and starts to pull away from the sides of the bowl.  Remove the bowl from mixer, cover with tea towel, and bulk rise for 1 hour.

After an hour, the dough should rise to double its volume, punch it down to release the gas, and transfer to a clean work top.  Flatten the dough to push out gas trapped inside the dough.  Divide dough into 10 equal portions.  Shape each portion into a ball and place it in a greased tray, seam side facing downwards.  Let this sit in a draft free place to rise for another 50-60 minutes.   I topped my bread dough with rice flour before baking, purely for decorative purpose, totally optional.

Bake in a preheated oven at 190C for 15 minutes.  Remove the bread from the pan immediately after baking, and let it cool on a rack completely serving.

Store in an airtight container if not consumed immediately, to keep the buns soft and the crumbs from drying out.




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