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. Mr. Neh Los Angeles joined 7/16 & has 2 comments

    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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  2. Eileenyeo9 Singapore joined 4/16 & has 1 comment

    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.

    • sanne Munich joined 8/14 & has 242 comments

      “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…

  3. Piddam Indonesia joined 4/16 & has 1 comment

    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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    • Maangchi New York City joined 8/08 & has 12,051 comments

      It looks so fluffy and cute!

    • Christi Singapore joined 5/16 & has 1 comment

      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.

  4. vwang115 Maryland joined 3/16 & has 1 comment

    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!

  5. mukami South joined 3/16 & has 1 comment

    These are delicious! Thanks for the step-by-step Maangchi.

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  6. Little Debbie USA lildebbie joined 3/16 & has 1 comment

    I did it thank you thank you

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  7. Maiyya Brunei Darussalam joined 3/16 & has 1 comment

    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!

  8. jennylyn Philippines joined 2/16 & has 1 comment

    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. :)

  9. kcjoan Singapore joined 2/16 & has 1 comment

    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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  10. armymum Southern NH joined 2/16 & has 4 comments

    Thought you might like to see how they turned out!!!

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  11. Shylgrc Bath Pennsylvania USA joined 2/16 & has 1 comment

    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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  12. Jaswen Kuwait joined 1/16 & has 1 comment

    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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  13. vanessa15 joined 12/15 & has 1 comment

    Maangchi I can also use fresh yeast? And how much?
    I love this recipe thanks

  14. dekdee joined 12/15 & has 1 comment

    Hi Maangchi I was wondering for this recipe can I use instant yeast instead or I have to use dry active yeast?

  15. asianfruityninjas USA joined 12/15 & has 2 comments

    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?

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