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 kosher 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.




  1. Lianoh PA joined 7/14 & has 1 comment

    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.

  2. Brett_NZ Auckland,Nz joined 5/14 & has 1 comment

    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

  3. Happydays Australia joined 7/14 & has 2 comments

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

  4. Zulumom Concord, CA joined 9/13 & has 35 comments

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

  5. TechTwin2 United States joined 7/14 & has 2 comments

    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!

  6. loveculinary Singapore joined 7/14 & has 1 comment

    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.

  7. Nora28 Bahrain joined 7/14 & has 1 comment

    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 ♥♥

  8. cobugi Davis, CA joined 5/10 & has 7 comments

    Hi Maangchi,
    this bread looks amazing!
    Have you seen this wallet? It reminds me of you lol!

  9. ashleele1989 Anaheim, California, USA joined 5/14 & has 3 comments

    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 joined 8/08 & has 12,051 comments

      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.

  10. wittypretty Saudi Arabia joined 7/14 & has 2 comments

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

  11. shinee35 Canada joined 7/14 & has 2 comments

    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 joined 8/08 & has 12,051 comments

      “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.

  12. shinee35 Canada joined 7/14 & has 2 comments

    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 :)

  13. MeruMe USA joined 7/14 & has 2 comments

    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! =^-^=

  14. risang Singapore joined 7/14 & has 1 comment

    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 joined 8/08 & has 12,051 comments

      “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!

  15. sonia joined 5/10 & has 2 comments

    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 joined 8/08 & has 12,051 comments

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

      • sonia joined 5/10 & has 2 comments

        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

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