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
- 1 ½ cups plus ¼ cup all purpose flour
- 1 egg white
Directions
- Heat the butter in a large heavy pot. Turn off the heat.
- Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
- Crack the egg, add to the mixture and mix well. Add the dry yeast and let it all sit for 1 minute.
- 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.
- Cover the pot and let it rise for 1 hour until it doubles in size.
- Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
- Deflate and fold the dough for another minute until it makes a smooth dough ball.
- 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.
- 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).
- Repeat with the remaining dough pieces. Be sure to leave enough room in between the rolls for them to expand.
- Let it rise for 1 hour.
- 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.
- Brush the remaining egg white onto the rolls. Bake another minute.
- Remove it from the oven and serve hot.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
Maangchi!, I love this rolls!, I made these with my nephew this morning and they are just delicious!. I double the recipe and it worked so well!, thanks so much for this!. Love your show!
Mr. Neh
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Your roll ppang looks perfect!
can i know 1 cup is = to how many gram?
Like flour, butter, milk. on some countries they use different cups size to measure.
thks!!! Hope u can reply me ASAP.
“can i know 1 cup is = to how many gram?”
No. ;-)
But I can give you the ml (about 240) and mention it again: There’s a conversion-table on each and every of Maangchi’s recipe-sites…
HI Maangchi, I just try this recipe and it’s so delicious bread, my kids love it. I use self-raising flour mix with wholemeal bread flour, so can reduce the rising time about 30minutes.And I use Philip Airfryer to bake it. Absolutely I’m your new fans, will try another recipes.
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It looks so fluffy and cute!
Hi Piddam
Pls can you advise when you use 50:50 of SR flour : wholemeal flour, do you still use 2 tsp of instant yeast? Any changes to the other ingredients in Maangchi’s recipe like more milk etc? And the 30min rising time is the last stage, right?
Thx appreciate your clarification as I like to bake with wholemeal and whole wheat flour.
Christi
Hi! I recently discovered your channel, and I love it! I wanted to make these bread rolls later this week, but I was wondering if I doubled the recipe, if I needed to wait longer for the dough to rise. I was also wondering about the ingredients for fillings people put it in for cinnamon rolls or red bean bread. Thanks!
These are delicious! Thanks for the step-by-step Maangchi.
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Gorgeous!
I did it thank you thank you
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Yum! You also made strawberry jam! I see 1 roll is missing! : )
No words can describe how thankful i am to u maangchi..the roll ppang indeed brings a very big smile to mr.hubsy&my kiddos..i even put some chicken filling inside the roll ppang..they love it! i just add another happy memories to me&my fams..Thank u maangchi!You’re freakin awesome momma!
Thanks for this recipe, I am finally able to cook soft bread.
I am a newbie to baking and this is the best recipe I have ever tried that worked very good. The videos and step by step instructions and pictures were also very useful in making us understand it fully.
And the bread were so delicious that I ate two (and would have wanted more but) my sons finished them and I forgot to take a picture grrrr loll.
Thanks very much. More power to Maangchi. I just registered to say this comment. :)
More power to your Korean cooking, too! : )
Hi Maangchi, I love your recipe. So easy and the bread turned out very lovely. May I know if i can substitute the butter with olive oil? Thank you! I had eaten one bun. Can’t resist!
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It looks great!
Thought you might like to see how they turned out!!!
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Thank you for sharing this photo on my website! Congratulations! The rolls look really fluffy!
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 ;)
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Gorgeous!
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!
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yes, the rolls look so fluffy and pretty!
Maangchi I can also use fresh yeast? And how much?
I love this recipe thanks
Hi Maangchi I was wondering for this recipe can I use instant yeast instead or I have to use dry active yeast?
Yes, you can use instant yeast.
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?
Of course! Bread flour will be even better.
thanks maangchi!
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!
The dough is supposed to be very sticky but if it’s too sticky to shape it, add just a little bit of flour.
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?
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.
Hey maangchi ! Loved your recipe, gave it a try and my whole family loved it !
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I can almost smell your bread rolls! Beautiful!
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
I used active dry yeast. https://www.maangchi.com/ingredient/dry-yeast
I hope you make many delicious dishes with the book! Good luck!
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!
“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.
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.
Thank-you!
jirish
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.
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
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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Hi,there is someone who has doubled the recipe? Can you tell me the measurements please?Thanks so much!
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
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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These are such beautiful rolls! Congratulations!
Hi!!! i made them to learn how to make bread, this is the very first time i make bread and they’re delicious n__n thank you Maangchi i’m learning a lot from you, greetings from Mexico! and thank you again :3
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Hi Maangchi,
Thank you so much for the recipe. I have been looking for a soft and sweet bun recipes for ages and have tried a few recipes but none come out great. I found your recipe and give it a try, and it turns out great. The buns were so soft and springy. I am sorry that I improvised your recipe by adding sausages because my husband love it. Enjoy the picture of my sausage rolls.
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ow, these look like the stuff sold at a Korean bakery! Yum!
Thank you for the recipe ! I love them
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Fluffy like sponge! Great!
My bread just got out of the oven. Smells lovely. But when making the dough, I can’t seem to achieve the smooth dough like yours. Mine seems to have a lot of air bubbles. So now it looks a bit disfigured. Too late to eat them now (1.30am in Singapore). Will keep them for breakfast tomorrow.
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ooh, your 6 cute fluffy rolls make me happy this morning!
I made these tonight and they were awesome. When I brushed the egg whites on the second time just before the final minute of baking, I sprinkled with sesame seeds. Delicious sesame buns!
It sounds great!
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
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“I have her a little bit she grab all the bread…” oh~ so cute! Your bread rolls look so cute, too!
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
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.
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
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
Pastry and cake flour are too soft for making breads. You need to use all purpose flour or bread flour.
Sounds like there’s not enough gluten. You need to knead it until it stops sticking and use Plain flour (It’s easier and better if you use Strong Flour). Check your flour. The protein content should be around 8g per 100g of plain flour or around 12g per 100g of strong flour. The protein content corresponds to how easily you can form gluten with the flour.
Rolls turned out perfect!
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Flour bread! Thank you for sharing the photo, pumpkinpie!
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!
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Congratulations! So fluffy!
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!
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.