';

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

Directions

  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 1/4 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.

dinnerrolls

Advertisement

121 Comments:

  1. mate_she My profile page joined 6/15
    Posted June 30th, 2015 at 7:52 am | # |

    Maangchi your bread is the best my 2 years old loved it she’s a very particular picky eater she will only eat a little before she eat the food but the bread I have her a little bit she grab all the bread I used corn flour since in Germany thy have different types of flour it’s called vollkornmehl and it works very well thank you so much I prepare almost all your recipes and its suits our family’s taste more power to you

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2015 at 10:29 am | # |

      “I have her a little bit she grab all the bread…” oh~ so cute! Your bread rolls look so cute, too!

      • mate_she My profile page joined 6/15
        Posted June 30th, 2015 at 10:50 am | # |

        Can I ask how much is your proportion for large batches like I wanted to make 30 pieces I doubled the recipes I had 12 but for large batches how do you prepare it especially with the yeast

  2. Kendelia My profile page joined 6/15
    Posted June 19th, 2015 at 9:46 am | # |

    Hi Maangchi – my girls and I tried to make the bread rolls. The dough was so sticky we could not make it into a ball after the second rise. It was sticking all over the pan and our hands. I had to use loads of flour to form the shape. They came out ok after baking. Was it the yeast problem? Please advise. Thank you.

    • mate_she My profile page joined 6/15
      Posted June 30th, 2015 at 10:52 am | # |

      Hi I experience this too I’m not an expert but based on my experience it’s my flour I don’t know what flour ur using but mine is pastry flour I hope this helps I live in Germany and all purpose flour isn’t common they have it numbered based on what you want to bake

      • mate_she My profile page joined 6/15
        Posted June 30th, 2015 at 10:55 am | # |

        That is with my first attempt but my second attempt I used the corn flour I don’t know if this is the right translation in English since its vollkornmehl in German

  3. pumpkinpie My profile page joined 6/15
    Posted June 10th, 2015 at 9:54 pm | # |

    Rolls turned out perfect!

  4. cas4077 My profile page joined 6/15
    Posted June 8th, 2015 at 10:26 pm | # |

    Hi Maangchi!
    Just letting you know that I love your recipes! I just recently moved out for the first time and my cooking skills being sub-par, your videos have inspired me to learn and cook for myself! Here are the (surprisingly successful) 롤 빵 I made recently. Thanks for the confidence boost!
    감사합니다 선생님!

  5. Kr7stal My profile page joined 6/15
    Posted June 7th, 2015 at 6:20 am | # |

    Hello guys!
    I tried to make the bread twice but was unsuccessful. Can anyone help to enlighten me if my measurements are correct?

    1 1/2 cups of flour= 300g
    1/2 cup cold milk = 100g

    Appreciate your reply. Thanks!

    • sanne Munich My profile page joined 8/14
      Posted June 7th, 2015 at 8:35 am | # |

      American cups are 237 ml.
      1 cup water equals 2 cups flour in weight.
      Milk equals water in weight per volume.

      175 g flour (and don’t forget the extra 30 g)
      118 g/ml milk

      Bye, Sanne.

  6. Julesky My profile page joined 6/15
    Posted June 2nd, 2015 at 11:48 pm | # |

    Hi Maangchi!
    I have a slight problem…I need to cook something for a project I have at school, but the yeast that I bought mysteriously disappeared! Could I use baking powder as a substitute?

    Thank you so much!

    • DominiqueEchard North Carolina My profile page joined 5/09
      Posted June 3rd, 2015 at 2:57 pm | # |

      Julesky, there is no substitute for yeast in this recipe. If you used baking powder you would end up with a biscuit-type product and the method for the recipe would need to change. Yeast needs time to make dough rise whereas baking powder reacts to heat as well as moisture, so it is fast-acting. Go buy some yeast and make these, it will be worth the trip to the store!

  7. Awinn My profile page joined 6/15
    Posted June 1st, 2015 at 9:38 pm | # |

    My husband loved these delicious rolls!! Thank you so much for this simple recipe. I will be making these tomorrow 6/2/15. This is a picture of the rolls I made around a month ago. :) anyone can make these.

  8. LenaC My profile page joined 6/15
    Posted June 1st, 2015 at 1:47 pm | # |

    Hi Maangchi!

    I made your bread and it was so delicious and flaky! I was wondering if I could make the dough at night and just bake it in the morning so it’s fresh foe my family. What do you think?

    • Maangchi New York City My profile page joined 8/08
      Posted June 1st, 2015 at 1:56 pm | # |

      Good idea!
      I would keep the dough in the fridge and let it sit at room temperature for a while before baking.

  9. aliciahew My profile page joined 5/15
    Posted May 27th, 2015 at 7:32 am | # |

    Hi.

    Possible to do it without egg ? Thanks

  10. sabrinangu My profile page joined 4/15
    Posted April 28th, 2015 at 1:18 am | # |

    Hi Maangchi,
    I’m not sure what is the problem with mine. First of all, i’m making do with instant yeast instead of active dry yeast. Everything seems okay except i have to use lots of flour at Step 6 because my dough were still very sticky after leaving it for 1 hour and then 30-min. At Step 12, my dough were still filled with huge bubbles but it all deflate the moment i apply refrigerated cold-egg white on the surface. As a result, the top of my buns are not dome-like like yours. It’s all flatten and hard. The inside and taste were fantastic though.

    Did i make a mistake somewhere?

  11. Rima65 My profile page joined 4/15
    Posted April 17th, 2015 at 8:50 am | # |

    Hi Maangchi, I baked the bread on my first attempt and I succeeded!!!! Thank you for the recipe. You are an awesome cook.

    Do you think it is possible to put 1.5 tablespoons of butter instead of 3?? I’m not a big fan of butter.

  12. lilianatan My profile page joined 4/15
    Posted April 14th, 2015 at 10:34 pm | # |

    Hi Maangchi,

    Thank you for sharing your nice recipes.
    Congratulations on your new cookbook and will get one for myself!

    I wonder if I can get your help
    In HK, we use grams as measurements and checked online 1 cup flour = 226.8 grams.
    If it is not too trouble for you, would appreciate to get your advice whether this is correct.

  13. lucilyn My profile page joined 4/15
    Posted April 3rd, 2015 at 6:46 pm | # |

    I made this last night and it turns out absolutely amazing! i love bread especially my children. I can’t wait to make another one. Thanks Maanghi! Waiting for more new recipes.

  14. Floridagal Florida My profile page joined 10/12
    Posted March 30th, 2015 at 6:56 pm | # |

    I made these a month or so ago and I’m going to make them again tonight. They are so light and airy and so yummy! I will be making these for Easter dinner too. Thanks so much Maangchi!!!

  15. beatrix phang My profile page joined 3/15
    Posted March 27th, 2015 at 12:02 am | # |

    hi Maangchi,

    Need your advice..I just baked this bread and I use 50gr of the butter as I am not sure the right measurement for 3 tablespoon. (UK or US).. My result was good but it was not soft and dried. Even when I mixed the flours with others ingredients…it was not sticky..so I did not use the 1/4 last flours… please advice me…thank you…. first baked :)

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2015 at 9:16 am | # |

      I’m using US measurement. For you, I took out my butter from the fridge and weighed to see how heavy 3 tablespoons of butter is. : ) It’s 40 grams. Follow the US measurement, please.

      • beatrix phang My profile page joined 3/15
        Posted March 28th, 2015 at 1:12 am | # |

        Thank you so much for your advice…will try it again till successful…thank you so much… your are my mentor….

  16. heunjong.lee My profile page joined 3/15
    Posted March 26th, 2015 at 1:21 am | # |

    i love these bread rolls! so cute and delicious!
    i like to eat them for breakfast with some butter and honey with my coffee :)

    thank you maangchi!

  17. kwinstead My profile page joined 3/15
    Posted March 20th, 2015 at 10:01 pm | # |

    Hi Maangchi
    I made this delicious bread tonight and it will be our family favorite too. One problem, it didn’t brown. Any suggestions?

    • Maangchi New York City My profile page joined 8/08
      Posted March 21st, 2015 at 11:04 am | # |

      I’m so happy to hear that you like this recipe! To make the rolls more brown, finish them off with the broiler for 30 seconds to 1 minute.

  18. janzo jakobo U.S virgin Islands My profile page joined 3/15
    Posted March 13th, 2015 at 11:19 am | # |

    Putting in the oven right now, but maangchi’s recipes never fail!! Planning for her book, but for those of you who have a sticky dough texture, just knead it macho-man style and add more flour. My yeast isnt as strong so it didnt rise up too much (but it still is pretty tad big chubby). But yeah, knead and add more flour. Its amazing. (I added a bit of hot water to get the yeast going, maybe thats why) but Maangchi, you da’ boss at cooking. Going to make the korean potato salad tomorrow for my family. :) keep up the amazing recipes, congrats with your amazong book!

  19. joyguest United Kingdom My profile page joined 3/15
    Posted March 3rd, 2015 at 7:35 pm | # |

    Hi Maangchi!
    I just made these and I loved them! I substituted the milk for soy milk and they still turned out great. Thanks for the recipe :) mum loved them too

  20. Criscarreonmaza Red deer My profile page joined 2/15
    Posted February 25th, 2015 at 9:29 pm | # |

    I just tried your recipe and it was successful! Soft and fluffy but I think it needs more sugar.

  21. jambyul South Korea (대한민국) My profile page joined 2/15
    Posted February 1st, 2015 at 12:46 am | # |

    감사합니다! 즐겁게 먹었어요~

  22. mscheung Evanston, IL My profile page joined 1/15
    Posted January 31st, 2015 at 6:29 pm | # |

    I made this yesterday using whole wheat flour and it turned out fantastic!!! I ate it with the tuna I made using your recipe haha. My whole dinner is from you maangchi. Thanks!!

  23. Dee87 San Diego My profile page joined 9/14
    Posted January 28th, 2015 at 6:47 pm | # |

    Hi Maangchi,

    First of all, I would like to thank you for this recipe. I’ve been looking for a good bread rolls recipe and decided to try your recipe. I haven’t finished making the bread (I’m still waiting for the last rise) yet but I noticed my dough was very sticky compare to yours. In your video after the second rise, the dough looks so much easier to work with. Mine was so sticky that I had leftover dough on the pan. I’m clueless to why this happened. I was wondering if you have any advice to fix this?
    Thank you in advance Maangchi.

  24. Jshk320 California My profile page joined 1/15
    Posted January 25th, 2015 at 7:00 pm | # |

    This is my first time making bread by hand. Your recipe said to wait one hour, but I was busy with something else and didn’t return until one hour and 25 mins. The dough was wet and sticky. I mixed it and some dough got on to my fingers and won’t come off. So I srpinkle some flour. Very little. It’s okay but the dough is still sticking to the pot.

    I’m now waiting for the next 30 mins… 😝

  25. cookiemownster United States My profile page joined 1/15
    Posted January 25th, 2015 at 1:25 am | # |

    Hi maangchi!

    Tried your bread rolls tonight but sadly I failed :( somehow it didn’t rise my mom said the yeast must’ve died :( I followed the recipe to the T but somehow something still didn’t happen. Will try again for sure hehe the house still smells good from the bread roll though it wasn’t perfect hehe. Thanks for sharing!

  26. Kumar Canada My profile page joined 10/14
    Posted January 21st, 2015 at 2:34 pm | # |

    My first time making bread! …and they turned out awesome. Thank you for the video :)

  27. momoritsu Malaysia My profile page joined 1/15
    Posted January 21st, 2015 at 3:39 am | # |

    Hello Maangchi!

    This bread is sooo good. Thanks for sharing.
    I have one question, can I add raisins into the dough and when do you think is the best time in the recipe to add them?

  28. MRYM290 Malaysia My profile page joined 1/15
    Posted January 20th, 2015 at 9:05 pm | # |

    Hi Maangchi, I made this bread with your recipe. It was wonderful! So soft and yummy. Thank you ^_^

  29. goodybag47000 United States My profile page joined 1/15
    Posted January 12th, 2015 at 5:47 pm | # |

    Just made these roll, light and very good, first time
    Ever using yeast thank for the recipe, will share

  30. LovelyKiki Japan My profile page joined 12/14
    Posted January 11th, 2015 at 3:44 am | # |

    Squeal! Maangchi, I made them! They are soft and cute and FLUFFY! I made two with cinnamon, brown sugar, raisins and sliced almonds and the other four plain. They are all yummy :-P I can’t wait til more strawberries come out to try the jam. Thank you!

  31. Fysb88 Malaysia My profile page joined 12/14
    Posted December 28th, 2014 at 1:53 am | # |

    Hi maangchi,
    Tq fr the recipe. My 1st try turns out ok excep the top part is kinda of hard.
    Can i know why the top of the bread is hard. Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted December 28th, 2014 at 12:33 pm | # |

      I think the dough didn’t rise enough. When you make yeast water, the water temperature should be lukewarm. If it’s too hot, the yeast will be dead and inactive.

  32. haleymcaldwell Castle Pines, CO My profile page joined 12/14
    Posted December 20th, 2014 at 12:57 pm | # |

    These are absolutely fabulous! Only changes I made were to add 1 more tbsp of sugar and a pinch more of salt. I was going for more of a sweet dinner roll, and it turned out great. A good recipe to have in the rotation for novice bakers.

  33. favbaking st Joseph, mo My profile page joined 12/14
    Posted December 19th, 2014 at 1:04 pm | # |

    Again love your recipe, just have a question , if i make the dough the night before and bake it in the morning, how do I go about preserving them fresh? I heard that you can divide the rolls(after it’s been risen) instead of baking them in the oven , place them inside the refrigerator until they are ready to be baked the next day. Do I need to let them sit before baking? Pls advise..tks maangchi!

  34. favbaking st Joseph, mo My profile page joined 12/14
    Posted December 11th, 2014 at 4:01 pm | # |

    Have you tried using this recipe for pork steamed buns?

  35. favbaking st Joseph, mo My profile page joined 12/14
    Posted December 9th, 2014 at 2:43 pm | # |

    did your recipe, came out soft and fluffy. they were all gone! will bake them again! Tks!

  36. MiraH USA My profile page joined 12/14
    Posted December 3rd, 2014 at 11:45 am | # |

    WOW!!! This is my third attempt at bread and the first time I actually succeed! My dad and siblings loved this bread and asked for more. We’re 5 and I had to make 8 batches to cover the demand for last week only! I am baking more now because it’s all gone! Both of my brothers are underweight and do not eat well and you can’t imagine my happiness when I saw one of them eating 1 and putting another 4 in his plate and the other asking me when I am going to bake more!!!!!! Thank you so so so much for this recipe and I really can’t wait to try the rest of the recipes! :D

    I have a couple of questions:

    1- One of my batches did not rise as much as the others. Could it be because I added 1/2 tsp more salt than what was called for?

    2- Can I substitute bread flour for all/some of the all-purpose flour?

    Oh and I substituted 1/4 cup of whole wheat flour for a 1/4 cup of all-purpose and it turned out great!

    • Maangchi New York City My profile page joined 8/08
      Posted December 10th, 2014 at 11:32 am | # |

      Yes you can use bread flour, too.
      “One of my batches did not rise as much as the others. Could it be because I added 1/2 tsp more salt than what was called for?” Maybe, or the temperature of the water for the yeast was too high?

  37. lidiyaad MN My profile page joined 12/14
    Posted December 1st, 2014 at 3:54 pm | # |

    I made some!#!# they are wonderful. If you have more bread recipe please post!

  38. Kdramarocks canada My profile page joined 11/14
    Posted November 24th, 2014 at 10:31 pm | # |

    Hi Maangchi! Thanks for the recipe. It turned out just great!
    Two questions:
    1. if I were to make it into say 8 buns with fillings like tuna, coconut or red bean paste, are the baking time and temperature the same?

    2. Have you tried the tangzhong method of making bread (seen on many blog sites) and if yes, how different is it in terms of texture from yours?

    Obviously you can tell that I am not familiar with bread making! Thanks:))

  39. Stephanie1982 Malaysia My profile page joined 11/14
    Posted November 20th, 2014 at 12:30 pm | # |

    Hi Maangchi,

    Good day!

    I made roll-ppang for this afternoon. I love it very well..
    Very excited to see the result and enjoy for the process..
    Unlucky, I faced a problem at directions 7.
    Even after let it rise for 30mins, the dough still VERY VERY sticky until my hand cannot take-up from the dough..

    I took more than 2hrs to let them rise up! But still come up the same result.
    Thought the recipes are very simple.. So it will be very easy to make this bread. But out of my expectation..

    Pls advise which flour that you using for this roll-ppang? Normal flour or Bread flour?

    2 teaspoons of sugar is it just for 28.47gm? Sorry, I do not have this kind of spoon measurement.. So, according to your recipe I had go online convert all the recipes from cup/tablespoon/teaspoon to gm. But there have many version… So, just concern on the problem of sticky is cause of I used wrong measurement or wrong flour..

    Thanks for your guide.
    Awaits for your answer.

    • Maangchi New York City My profile page joined 8/08
      Posted November 23rd, 2014 at 10:28 am | # |

      Hello Stephanie,
      I used all-purpose flour. I’m not sure of the conversion to grams, because grams is weight. You might need to experiment a bit! Good luck!

  40. bblyn23 USA My profile page joined 11/14
    Posted November 18th, 2014 at 2:01 pm | # |

    Maangchi! I made these for my extended family’s annual dinner and everyone loved them! They want me to make these every year now! Thank you! :)

  41. Julnyes Brooklyn My profile page joined 10/12
    Posted November 3rd, 2014 at 11:42 am | # |

    This recipe looks great. I’d like to try it out this week, but I am the only person eating bread in my house right now. Should I adjust the recipe to 1-2 serving or can I freeze the dough or the rolls once they are done?

  42. CrazyPuki89 United States My profile page joined 10/14
    Posted October 23rd, 2014 at 3:02 pm | # |

    Where can I print this recipe, please?!

  43. Bingo Japan My profile page joined 10/14
    Posted October 17th, 2014 at 11:24 am | # |

    i made this two days ago, and just turned out SOOO nice !!
    Thanks for the wonderful recipe !!! Love it..

  44. Jaycliu Seattle My profile page joined 10/14
    Posted October 8th, 2014 at 2:37 am | # |

    The bread turns out perfect…like the one sales in Bakery!

  45. BenFrench France My profile page joined 10/14
    Posted October 3rd, 2014 at 2:28 pm | # |

    I am trying these at home now ! I was wondering if you could compare the result of this receipe with french ‘brioche’, do you know brioche by any chance? I guess I will have to wait a couple more hours and let you know… Anyway, I just discovered your blog and I think you are so cool Maangchi, tanhk you so much for sharing all this knowledge, food is so precious !
    Take care.

  46. lightningmudang New York My profile page joined 9/14
    Posted September 13th, 2014 at 11:51 pm | # |

    Hi Maangchi! This is my first comment but I have made many of your recipes. Something went wrong with my bread rolls and I hope you can help me figure it out! I followed all the steps and used active dry yeast from the packet. I was sure to measure out 2 tsp from the packet. After the first 30 minutes the dough did not rise much and was VERY sticky/wet. I added a bit more flour and that seemed to help. After the second rise (one hour) the dough was still so sticky and difficult to work with, I had to keep adding flour to my hands and cutting board. I made the rolls, let it rise one hour and brushed with the egg white. They did not turn golden brown and came out VERY hard and tasting just like yeast. What did I do wrong? =( I was thinking perhaps my kitchen was too warm and the dough needed a cooler temperature? Or perhaps the yeast was not good? Any suggestions? Thanks so much!!!

    • sanne Munich My profile page joined 8/14
      Posted September 14th, 2014 at 9:20 am | # |

      Hi lightningmudang,

      “After the first 30 minutes the dough did not rise much and was VERY sticky/wet. I added a bit more flour and that seemed to help. After the second rise (one hour) the dough was still so sticky and difficult to work with, I had to keep adding flour to my hands and cutting board. I made the rolls, let it rise one hour and brushed with the egg white.”

      You can’t hurry dough(love ;-)?). You just have to wait. Yeast is a living thing; it takes time – depending on temperature, humidity etc.
      To much additional flour to soon.
      Maybe less yeast, more time will do the trick,
      Better luck next time!

      Bye, sanne.

    • Maangchi New York City My profile page joined 8/08
      Posted September 16th, 2014 at 8:20 am | # |

      It sounds like the dough rose well, right?
      “I had to keep adding flour to my hands and cutting board..” oh no, no! : )
      The dough should be very sticky and runny at the beginning (as you see in the video). When it rises, it will get more solid, so you can handle more easily to shape it. Dust your hand and the cutting board with the extra flour.
      Good luck with making fluffy rolls.

  47. gladysnieve Davao City, Phillippines My profile page joined 9/13
    Posted September 13th, 2014 at 11:38 am | # |

    Hi Maangchi ! :)
    I have a sort of problem, (oh, maybe not a SORT OF, maybe I should say BIG PROBLEM) . Hihih’ our oven is not functioning well and I’m afraid to use it .. is there another way of cooking your “roll-ppang” without oven ??? PLEASE PLEASE PLEASE reply .. I’m dying to do this one . Thanks maangchi :)))

    • sanne Munich My profile page joined 8/14
      Posted September 14th, 2014 at 9:30 am | # |

      Hi gladysnieve,

      “our oven is not functioning well and I’m afraid to use it .. is there another way of cooking your “roll-ppang” without oven ?”

      In Bavaria, we have a dish called “Dampfnudeln”. Just put the rolls in a deep
      frying-pan, add some milk (or water, if you have any problems with milk), cover the pan and cook it on moderate heat until it sizzles.

      Good luck!

      Bye, sanne.

    • Miesa San Diego My profile page joined 10/14
      Posted October 9th, 2014 at 5:10 pm | # |

      Hi Gladysnieve,
      If you have a steamer you might be able to bake them that way. Just like you would Saopao. Line the bottoms with wax/ parchment/ banana leaves (whichever is available), have them arranged 1 inch or 3 cm apart and steam them with a bamboo steamer.

      Of if you have a metal (stainless steel or aluminum) steamer, wrap the top lid with cheese cloth (or very thin towel) and steam. The towel will help control the moisture and water droplets from dropping on your bread.

      Also, consider this: Maybe 1/3 cup of milk instead of the 1/2 cup and 1-2 Tbsp. of milk powder (skim milk powder) in the recipe. It’s a slight modification but I imagine the steam will be adding a lot of moisture to your bread already.

      Let us know how it goes!
      Best,
      Miesa

  48. sweetfey Australia My profile page joined 9/14
    Posted September 6th, 2014 at 11:57 am | # |

    I did it Maangchi….Thank you so much

  49. Miss Kim78 socali My profile page joined 3/13
    Posted September 4th, 2014 at 3:58 am | # |

    There is nothing like the smell of bread baking in the oven. Love that smell. It’s one of those feel good smells that become associated with fond memories. Looks delicious. Now I suddenly want bread.

  50. jinjoo usa My profile page joined 8/14
    Posted August 24th, 2014 at 11:32 am | # |

    dear maangchi i tried your bread ppang n it was yummy! your recipe is simple with just an egg which i like coz too much eggs are not good for us anyway! I also sent you my photo of the bread ppang n today i plan to make it again! i think i’ll sprinkle some sesame seeds on top as a variation! hv u made roti buns before? i luv those too but i guess it’s kinda hard eh? i luv all the recipes you share w/us from time to time! more power to you! i’m a korean food lover aside from korean dramas! i’ve been to SK & loved your country! :)

  51. Saari VA My profile page joined 8/12
    Posted August 21st, 2014 at 8:22 pm | # |

    Hi Maangchi, I’ve made your roll ppang several times now. I even made your strawberry jams and shared it with my co-worker. When my co-worker tasted the roll she suggested that it would be good if I made cinnamon rolls out of the recipe. So I thought I give it a try and it turned out to be the best cinnamon rolls I’ve ever had!!!

  52. cyx Singapore My profile page joined 8/14
    Posted August 20th, 2014 at 9:18 am | # |

    Hi! I tried your recipe and used Dry Baker’s Yeast but the dough was so wet that it rised and collapse when i tried to knead it after the first hour of resting. Any idea what went wrong…? Should I be using instant or dry yeast? Thanks!!

  53. peonygirl portland, oregon My profile page joined 8/09
    Posted August 14th, 2014 at 11:22 pm | # |

    Hi Maangchi!

    Well, I made your recipe tonight. Unfortunately, the buns were not even brown after 17 minutes! I preheated the oven for 5 minutes like you said…. maybe it was not hot enough? Also, when I let them rise before baking, they got really big and when I brushed the egg white on them they collapsed.

    Any suggestions?

    Thanks!

    lisa

  54. Koreanlover Tempe, AZ My profile page joined 3/10
    Posted August 10th, 2014 at 11:12 pm | # |

    I love the bread!!! I had to make it right away and I want to send you a picture. I kept mine very simple.

  55. Souavarat Houston, Texas My profile page I'm a fan! joined 9/10
    Posted August 10th, 2014 at 4:09 pm | # |

    Hi Maangchi!
    I made your recipes for roll ppang and and I forgot to take a picture of it right after I made it. I wanted to eat them with jam but I did not have any. I left to go to the store and get some jam and by the time I return my family had devoured them all. I am making a second batch and this one I am adding sweet condense milk instead of the sugar. I will make sure to take a picture this time. Thank you so much for the recipes!
    🍞💐🌺💝
    Souavarat

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2014 at 10:48 am | # |

      yup, thank you for sharing your roll ppang story with us. “I left to go to the store and get some jam and by the time I return my family had devoured them all.” haha, you are like me! We are so passionate about cooking! I saw your roll ppang photo. It will be featured soon!

  56. euxaznxro World My profile page joined 8/14
    Posted August 7th, 2014 at 10:04 am | # |

    Hey Maangchi,

    This is looks so good and I wanna try this recipe this weekend. But can I use soy milk as a substitute for milk?

    • Maangchi New York City My profile page joined 8/08
      Posted August 7th, 2014 at 11:28 am | # |

      I wish I could give you the answer but I have never used soy milk for this rolls. Let me know how it turns out if you make this with soy milk.

  57. Tialamala Seattle, WA My profile page joined 8/14
    Posted August 1st, 2014 at 8:23 pm | # |

    I was running out of milk so I used buttermilk instead and it was super sticky even after another hour of rising. I had to add more flour and then I had to let it rise extra. So if you want to use buttermilk, try two cups of flour and knead it more. It’s worth it though, it has a tangy flavor with buttermilk. Thanks for the great recipe Maangchi!

  58. Tinkerbell Thailand My profile page joined 8/14
    Posted August 1st, 2014 at 4:58 am | # |

    Hi Mangchi,
    I was followed your recipe and make a read look nice
    But i have one thing need to ask you, may you found my problem.
    – my bread has smell very strong sour like yeast too much but
    I was used 2 tsp yeast.
    I don’t know why, may you help me.
    Thank you very much.
    Wish you have a good day

  59. Gwyneth99 Switzerland My profile page joined 7/14
    Posted July 30th, 2014 at 7:08 am | # |

    Hi! I was wondering, do you have to leave it in a warm place when you’re making it rise or is it fine to just leave it on the cool counter?

  60. TheKalicoKat México My profile page joined 5/10
    Posted July 29th, 2014 at 4:35 pm | # |

    Maangchi ! Hello!! I did it, and the results were amazing. The taste was so good. Thanks a lot for the recipe. I posted a picture of them on Instagram http://instagram.com/p/q3Vqh3BmoH/ God bless you ^^

  61. Lianoh PA My profile page joined 7/14
    Posted July 27th, 2014 at 7:44 pm | # |

    I made them tonight for my husband and our 2 sons. They turned out beautiful. We had it with butter, strawberry jam, and peanut butter. Thanks so much for this easy recipe.

  62. Brett_NZ Auckland,Nz My profile page joined 5/14
    Posted July 27th, 2014 at 12:56 am | # |

    Success at my first try, made 12 Simply by double up the ingredient, dough was a bit wet, remedied by adding extra flour. Enjoying this bread in cold Nz winter… Try to post photo once I figure out how to. Thanks Maangchi,Cheers

  63. Happydays Australia My profile page joined 7/14
    Posted July 26th, 2014 at 10:01 pm | # |

    Hello Maangchi! I don’t have any yeast left, I was just wondering If I could use baking powder as a substitute?

  64. Zulumom Concord, CA My profile page joined 9/13
    Posted July 25th, 2014 at 8:05 pm | # |

    Thanks for another great recipe! Can’t wait to try this at home~~~ Your new kitchen looks great! Hope your moving went smoothly.

  65. TechTwin2 United States My profile page joined 7/14
    Posted July 24th, 2014 at 7:28 pm | # |

    It seems like I always mess up on bread recipes. This one looked nice and easy, yet I still managed to mess it up. :c
    I didn’t realize the 1/4 cup was for dusting, so I added it to my dough…now it’s really dry. >3<
    I guess I'll just see how it turns out after it rises.
    Great recipe though, I'm definitely going to give it another go another day!

    • TechTwin2 United States My profile page joined 7/14
      Posted July 24th, 2014 at 11:06 pm | # |

      UPDATE!
      They still turned out AMAZING! I’m blown away! This recipe is a keeper! Thanks so much! :D

  66. loveculinary Singapore My profile page joined 7/14
    Posted July 24th, 2014 at 4:48 am | # |

    Tried your recipe yesterday. As I didnt have enough plain flour I subsituted half cup with whole wheat flour. Maybe bcos of this I didnt get it as soft and fluffy like yours. Also another possibility is, the dough was very sticky, I could have added too much flour. My bread has more texture but it is fine as it goes well with a can of tuna. Thanks for sharing.

  67. Nora28 Bahrain My profile page joined 7/14
    Posted July 23rd, 2014 at 7:28 pm | # |

    I signed up in your website just to tell you that this recipe is utter PERFECTION!!
    the funny thing is, baking is my worst nightmare, yet I couldn’t resist making those beautiful buns
    the only thing I changed is that I used 1 tsp rather than 2 of yeast
    Now I feel so upset for not doubling the batch
    I will definitely make it again!
    Thank you maangchi
    Love from Bahrain ♥♥

  68. cobugi Davis, CA My profile page joined 5/10
    Posted July 23rd, 2014 at 3:58 pm | # |

    Hi Maangchi,
    this bread looks amazing!
    Have you seen this wallet? It reminds me of you lol!
    http://www.zappos.com/brighton-fashionista-starlet-coin-purse-black-leopard

  69. ashleele1989 Anaheim, California, USA My profile page joined 5/14
    Posted July 22nd, 2014 at 10:41 pm | # |

    I had the same problem of strong yeast smell. Plus my dough was very runny even though i followed the exact scale. I’m making the second batch now. Gotta throw the first batch away

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2014 at 8:17 am | # |

      I’m sorry to hear about your runny dough but the dough should be very sticky and runny at the beginning (as you see in the video). When it rises, it will get more solid, so you can handle more easily to shape it. Dust your hand and the cutting board with the extra flour.
      Don’t give up making fluffy rolls.

  70. wittypretty Saudi Arabia My profile page joined 7/14
    Posted July 22nd, 2014 at 10:33 pm | # |

    that’s great. why someone like you does not have a tv show ?!!
    you are amazing
    you should make a contract with any tv

  71. shinee35 Canada My profile page joined 7/14
    Posted July 22nd, 2014 at 8:59 pm | # |

    Hi Maangchi, so I just finished making my first batch and they cooked very nicely but there’s a strong yeast smell in the bread. It makes the bread slightly bitter tasting/smelling. Did I do something wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2014 at 8:21 am | # |

      “It makes the bread slightly bitter tasting/smelling” I don’t know the answer because it has never happened to me. Maybe because of your yeast? How about using less yeast? You may have to rise the dough longer time.

  72. shinee35 Canada My profile page joined 7/14
    Posted July 22nd, 2014 at 4:48 pm | # |

    Hi Maangchi,

    Thank you for your wonderful recipe once again! I have a upcoming get together for about 40 people and wanted to make this. Should I just multiply the recipe to make a bigger batch or would this turn out differently? Thank you :)

  73. MeruMe USA My profile page joined 7/14
    Posted July 22nd, 2014 at 10:38 am | # |

    Maangchi! I was so excited to make your wonderful rolls but I am allergic to regular wheat flour and attempted to use my gluten-free flour blend instead, but I don’t think my flour works as well. :( Is there anyway to substitute regular flour for rice or tapioca flour and have them come out as beautiful as yours?

    Thank you! =^-^=

  74. risang Singapore My profile page joined 7/14
    Posted July 22nd, 2014 at 9:38 am | # |

    After my 4 or is it 5 failed attempts to bake bread for the past 2 months~ I finally succeed using your recipe. My husband asked me if I bought the bread. Haha.. He is korean and has a very picky mouth and he will comment that my food is bland but when it comes to your recipe, he always said its delicious. So glad that I’ve found your site while trying to make chap chay. It’s his favorite and so is the raw crab marinated in soy sauce. Been trying a few dishes from your site with the help of my husband and they all turned out great! Thank you very much for sharing your recipes~

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2014 at 8:09 am | # |

      “I finally succeed using your recipe.” yay! I’m so happy to hear that!
      You made good japchae and gejang (raw crab). Awesome! Good luck with your Korean cooking!

  75. sonia My profile page joined 5/10
    Posted July 21st, 2014 at 8:20 pm | # |

    I made them this afternoon! They turned out absolutely amazing! Thank you for sharing.

    I doubled the recipe and made some red bean paste yeast buns with the other half! It seems like they turned out just as good! They’ll be our family’s breakfast for tomorrow!

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2014 at 9:55 pm | # |

      “…made some red bean paste yeast buns with the other half!” You are such a smart cook! : )

      • sonia My profile page joined 5/10
        Posted July 23rd, 2014 at 7:36 pm | # |

        Awww… thank you very much! :) It means a lot coming from you! The buns filled with the bean paste were just as yummy, if not better, the next day!! My children are begging for more already. :D


Leave a Reply