Bread rolls

Roll-ppang 롤빵

Today I’m really excited to share a recipe with you that’s one of my family’s favorites and has a lot of meaning for me. It’s bread rolls, or “roll-ppang” in Korean. “Ppang” is Korean for bread, and “roll” is a Korean word borrowed from English. You might think that this recipe has nothing to do with Korean food, but it’s something many Koreans make at home.

This is one of my family’s favorites and brings back good memories for me, when I used to make these as a snack for my children when they came home from school. They were so happy to smell and see the rolls when they got home, I never forgot the looks on their faces and it makes me smile, even today.

If you’ve been cooking for a long time like me, you know that certain recipes remind you of certain periods of your life when you made them all the time. These bread rolls are like that for me: whenever I make them again I’m reminded of when my children were young and studying hard. Now they’re all grown up and I don’t cook for them anymore, but we all have good memories of roll-ppang. I hope you enjoy these with your family, too!

This recipe was taught to me by a friend of mine in Korea. She studied nutrition and was a great cook. She had three sons and her house was always full of food! The first time she showed me how to make these I couldn’t believe how delicious they were! I rushed home to make them for myself. So light and fluffy! For me and my friends, the ideal roll-ppang splits apart into light pieces like perfectly cooked chicken breast. Her recipe is perfect every time. The key is to let them rise the second time for a full hour. Even if they look perfect after 30 minutes, let them rise for the full hour, and they will be super-fluffy!

I always served these rolls with milk and homemade strawberry or grape jam, two things my children also loved. It was a perfect snack between lunch and dinner, but me and my friends experimented with this recipe to make all kinds of things: fried twisted donuts, buns with vegetable chunks inside, and even sausage rolls. You could also serve them as dinner rolls with a bit of butter.

In this recipe i made a small batch, but you can double or triple the recipe, whatever you can eat comfortably over a few days. If you make a larger batch, you’ll have to keep the rolls in the fridge as you form them, otherwise by the time you finish forming the last one, the first one will have started to rise already! For large batches, I recommend you put them in the fridge one by one as you make them, and when you’re finished bring them out so they can rise all at once.

Enjoy the recipe and let me know how they turn out!

Ingredients (for 6 rolls) Serves 3 to 4

  • 3 tablespoons butter
  • ½ cup cold milk
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 2 teaspoons dry yeast
  • ½ cups plus ¼ cup all purpose flour
  • 1 egg white


  1. Heat the butter in a large heavy pot. Turn off the heat.
  2. Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
  3. Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
  4. Add 1 ½ cups flour and mix well with the wooden spoon (or rice scoop) for about 1 minute. The dough will be very sticky.bread-rolls_doughbread rolls dough
  5. Cover the pot and let it rise for 1 hour until it doubles in size.bread rolls-dough
  6. Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.bread-rolls-kneading
  7. Deflate and fold the dough for another minute until it makes a smooth dough ball.bread-rolls-ball
  8. Place the ¼ cup flour on the cutting board and sprinkle with some flour. Transfer the dough ball to a dusted cutting board and divide into 6 equal size pieces.
  9. Rub a piece of dough between your hands until it forms into a cylinder. Put it on the dusted cutting board and roll it out with both hands until it’s about 8 inch in length. Coil it around itself and bring the end from the bottom up and over to the top of the coil so you can insert it into the center. The dough is very soft and sticky. When you shape the rolls, dust your fingers with some flour so the rolls don’t stick to them. Put it on a non stick baking pan (I used 7 x 8 inch pan in the video).dinner-rolls_ballsbread-rolls-shapebread-roll-shapebread-roll_shapingbread-roll
  10. Repeat with the remaining dough pieces. Be sure to leave enough room in between the rolls for them to expand.bread rolls (dinner rolls)
  11. Let it rise for 1 hour.bread rolls (dinner rolls)
  12. Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
  13. Brush the remaining egg white onto the rolls. Bake another minute.
  14. Remove it from the oven and serve hot.



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  1. Shylgrc Bath Pennsylvania USA My profile page joined 2/16
    Posted February 2nd, 2016 at 7:26 pm | # |

    I just tried making this recipe for my son, at first I thought it wasn’t going to work out well because of how sticky the dough was , but in the end it all worked out well, my son loved it… thanks ;)

    See full size image

  2. Jaswen Kuwait My profile page joined 1/16
    Posted January 21st, 2016 at 1:03 am | # |

    Thank you very very much Maangchi…i tried this recipe last night and it was just perfect and awesome…feeling so proud. God bless you!

    See full size image

  3. vanessa15 My profile page joined 12/15
    Posted December 28th, 2015 at 8:35 am | # |

    Maangchi I can also use fresh yeast? And how much?
    I love this recipe thanks

  4. dekdee My profile page joined 12/15
    Posted December 11th, 2015 at 4:07 pm | # |

    Hi Maangchi I was wondering for this recipe can I use instant yeast instead or I have to use dry active yeast?

  5. asianfruityninjas USA My profile page joined 12/15
    Posted December 4th, 2015 at 5:33 pm | # |

    hi maangchi, i’m really excited to try out this recipe soon! i just have a question before i jump into it: would it be okay to use bread flour, or would all-purpose flour still yield the best result?

  6. lye My profile page joined 11/15
    Posted November 29th, 2015 at 4:30 am | # |

    Hello there. I tried this recipe today and the dough turned out to be way too sticky.

    Any guidance is very muchh appreciated.
    Anyhow, they taste great. Thanks for the recipe!! Yeay!

    • Maangchi New York City My profile page joined 8/08
      Posted December 2nd, 2015 at 7:38 am | # |

      The dough is supposed to be very sticky but if it’s too sticky to shape it, add just a little bit of flour.

  7. emilyyu My profile page joined 11/15
    Posted November 24th, 2015 at 6:54 pm | # |

    Hi Maangchi,

    I love your recipe so much, but my house only has an oven up to 220°C, can i still make this bread roll by using my oven?

    • Jalissa My profile page joined 12/15
      Posted December 14th, 2015 at 7:05 pm | # |

      The recipe calls for 350° Fahrenheit, which is about 180° in Celsius. There are a lot of temperature conversion apps you can download for later use to double check these temps.

  8. farah_ayub My profile page joined 11/15
    Posted November 11th, 2015 at 7:07 am | # |

    Hey maangchi ! Loved your recipe, gave it a try and my whole family loved it !

    See full size image

  9. Suesee US My profile page joined 7/14
    Posted November 2nd, 2015 at 11:16 pm | # |

    Hello Maangchi,
    I’ve been wanting to make the rolls and finally, I am going to buy the ingredients and bake them tomorrow morning. What type of yeast did you use for the rolls? these were some of the yeast choices I found so far: rapid rise yeast, active dry yeast, food yeast, instant dry,perfect rise, classic turbo yeast)? Is there a BRAND that you prefer for baking the rolls?
    By the way I got your book from Amazon and it is amazing!!!
    The recipes are very well explained and easy to follow. You rock !!! Thank you

  10. DilEmma My profile page joined 4/15
    Posted October 28th, 2015 at 7:02 pm | # |

    I make bread pretty frequently and have made your rich, delicious rollpaang several times -yum! I am making them tonight to have with our homemade Italian minestrone. Double yum! I think your method here is genius! How many bread recipes use a pan to warm the milk and butter, a mixer, a bowl to proof the dough, and on and on, leaving a kitchen full of mess to clean up?! Thank you for a one pot bread recipe!
    I recently came across a great hint that I can’t believe I didn’t know before – wash up after bread making first in COLD water! The bits of dough don’t get stuck all over your sponge or cleaning cloth! Happy baking!

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2015 at 12:33 am | # |

      “one pot bread recipe” sounds great!
      “I recently came across a great hint that I can’t believe I didn’t know before – wash up after bread making first in COLD water! The bits of dough don’t get stuck all over your sponge or cleaning cloth!” Thank you for sharing the tip with me and my readers.

  11. jirish My profile page joined 8/15
    Posted August 19th, 2015 at 9:44 pm | # |

    I love this recipe!!!! I have made it many times! However, after the last rise of the rolls in the pan, after I brush them with the egg whites, they deflate. After they had risen so
    beautiful! What I am doing wrong??? They bake up ok, just not as large as they were before I brushed them with the egg whites.


    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2015 at 12:31 am | # |

      It happens when the uncooked rolls are too much risen. Next time if you make it again, let it sit for shorter time on the last rise. How much time they need depends on your room temperature, so it’s hard to tell you exactly how long they need to rise, but just try it for a shorter time next time.

  12. Shura My profile page joined 8/15
    Posted August 18th, 2015 at 8:00 pm | # |

    This bread looks amazing Maangchi!

    It looks like milk bread! Do you think that there is a way to substitute the egg in the bread or could I just leave it out? I have never made bread with eggs before so I don’t know exactly what they do.

    I love all o

  13. ClaudiaChung Toronto, Ontario My profile page joined 10/11
    Posted August 2nd, 2015 at 9:58 pm | # |

    Hi Maangchi, I just made these for a late night snack. It was my first time making bread and it was a success! I made 6 buns like your video but my roommate ate two of them before I could take a picture of all of them! Thanks for another great recipe! :D

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  14. Juliana_Gil My profile page joined 7/15
    Posted July 24th, 2015 at 8:07 pm | # |

    Hi,there is someone who has doubled the recipe? Can you tell me the measurements please?Thanks so much!

    • SodaDevils My profile page joined 8/15
      Posted August 21st, 2015 at 7:32 pm | # |

      The doubled recipe

      -6 tablespoons butter
      -1 cup milk
      -4 tablespoons sugar
      -1/2 (half) teaspoon salt
      -2 eggs
      -4 teaspoons dry yeast
      -3 cups + 1/4 to 1/4cup flour
      -1 or 2 egg whites

  15. miss.lala999 My profile page joined 7/15
    Posted July 22nd, 2015 at 4:45 pm | # |

    Thanks for this great recipe, Maangchi! I just made it last night and love it. I’m gonna be doubling up the recipe andsje it again today.

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