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. lye joined 11/15 & has 1 comment

    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!

  2. emilyyu joined 11/15 & has 1 comment

    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 joined 12/15 & has 1 comment

      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.

  3. farah_ayub joined 11/15 & has 1 comment

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

    See full size image

  4. Suesee US joined 7/14 & has 3 comments

    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

  5. DilEmma joined 4/15 & has 3 comments

    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 joined 8/08 & has 12,006 comments

      “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.

  6. jirish joined 8/15 & has 1 comment

    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 joined 8/08 & has 12,006 comments

      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.

  7. Shura joined 8/15 & has 1 comment

    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

  8. ClaudiaChung Toronto, Ontario joined 10/11 & has 2 comments

    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

    See full size image

  9. Juliana_Gil joined 7/15 & has 1 comment

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

    • SodaDevils joined 8/15 & has 1 comment

      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

  10. miss.lala999 joined 7/15 & has 1 comment

    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.

    See full size image

  11. Jektho joined 7/15 & has 1 comment

    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

    See full size image

  12. ikaivy joined 7/15 & has 1 comment

    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.

    See full size image

  13. sallychan15 joined 7/15 & has 1 comment

    Thank you for the recipe ! I love them

    See full size image

  14. selinaang joined 7/15 & has 1 comment

    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.

    See full size image

  15. CathyHenry joined 7/15 & has 3 comments

    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!

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