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.

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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

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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 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.

dinnerrolls

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245 Comments:

  1. 808knuckle Hawaii joined 11/19 & has 2 comments

    P.S. It looked like bread and felt like bread, nice, soft fluffy bread. But smells and taste bad

  2. 808knuckle Hawaii joined 11/19 & has 2 comments

    I’ve tried this bread roll recipe 2 times. But each time it had a strong alcohol smell and smells really bad. Please help?? What did I do wrong?? Is it really 2 teaspoons of yeast??

    I’ve never made bread before. I’m trying to figure this out before Thanksgiving November 28, 2019

  3. Nanduggs Providence RI USA joined 11/19 & has 1 comment

    Just checked out your video and decided to try it out….my daughter could not wait to take a taste! Thanks


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  4. Annie from Fremantle Australia joined 2/11 & has 5 comments

    My dough mixture turned out sticky and very oily
    In your video you say ‘two teaspoons of yeast’ and you’re seen to be adding only one.
    In your recipe you state one teaspoon.

    We added two.

    Mixture came out sticky and oily and only could do 4 buns.
    I will not use the same amount of butter and one teaspoon of yeast

    Can you please let us know exactly how much yeast?

    Thank you

    • Maangchi New York City joined 8/08 & has 11,772 comments

      2 teaspoons yeast is right, I’m going to update my written recipe now. It should make 6 buns exactly, and the mixture should be sticky so that the rolls will turn out fluffier. After rising it will be better. You can modify the amount of butter to your taste.

  5. kenhovgaard Copenhagen, Denmark joined 4/19 & has 1 comment

    Thank you, teacher Maangchi!


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  6. Soysoysoy Sydney, Australia joined 4/19 & has 1 comment

    Hey Maangchi,
    The rolls turned out so good! They are really soft like cotton candy, and the light buttery scent is heavenly with just the right amount of sweetness. Super easy and quick, I’m going to be making these a lot from now on.
    (I didn’t have a pan that was the right size so I used my cast iron skillet)
    Thank you for the recipe :)


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  7. Galiyth Philly joined 2/19 & has 1 comment

    Hi, thank you so much for this recipe for home made rolls it was fun and eazy. I am glad I found this on YouTube. I am amazed how they turned out!! I have not even the slightest knowledge how to make from scratch. So again thank you so much. I am grateful.

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