Milk Bread Pull-Apart Rolls
Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness. Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer. (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries. The dough, with the addition of tangzhong, is supple and easy to work with. You can shape the rolls into balls or, for a little flair, twist them into knots. Use a round 9-inch cake pan, or similar pan, to bake the bread.
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