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.

Advertisement

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

Advertisement

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

Advertisement

215 Comments:

  1. Ceceamaya Glendale, Arizona joined 6/17
    Posted June 26th, 2017 at 1:26 am | # |

    Okay Maangchi i finally made your roll ppang recipe to make this and not cinnamon rolls. I made it to pair it with my husband’s beef stew. Sorry there was no time to take pictures as soon as they came out of the oven my husband and i devoured them. They were super delicious and fluffy. My husband said and i quote “these are the BEST bread rolls I’ve ever had”
    Thank you once again for your recipes and i will continue to make rolls most likely every week :)

    • Maangchi New York City joined 8/08
      Posted July 1st, 2017 at 11:05 am | # |

      I’m happy to hear that! I consider your success as my success! : )

  2. Ceceamaya Glendale, Arizona joined 6/17
    Posted June 25th, 2017 at 3:18 am | # |

    Maangchi! I just love you roll ppang recipe sadly i have not used it for rolls. But this is the recipe i use for my cinnamon rolls. And they are fresh out of the oven at 12:15am. My home smells amazing! They look fluffy and scrumptious thank you for your recipes again! Im going to make me some hot chocolate to enjoy these beauties!


    See full size image

    • Maangchi New York City joined 8/08
      Posted July 1st, 2017 at 11:03 am | # |

      It looks amazing! I used to make cinnamon rolls with the same dough, too! Someday I will post the recipe.

  3. Switmoon Singapore joined 4/17
    Posted April 11th, 2017 at 10:12 am | # |

    Hi,
    I follow accordingly but my dough is so so so sticky even I added more than 1/4 cup flour. It stick to my fingers . So may I know where did I go wrong ?
    Looking forward for your advice

    • KuyaDan Norwich, United Kingdom joined 7/16
      Posted July 5th, 2017 at 6:36 am | # |

      Hey, I’ve been making bread as a hobby and sticky dough can be due to under-kneading. You need to knead until it stops being sticky :). Also, the fluffyness would disappear if you add too much flour so don’t add more than what was said. Since you’re from Singapore, the humidity actually makes the dough stickier than it would with Maangchi who’s in New York. I’d advise you reduce the water added by about 1 teaspoon to cope with the humidity. It might also be the yeast. Just make sure that the yeast is alive and has bubbles before using it :)

      Hope my tips help!

  4. Bethie.t93 Fitchburg, MA joined 3/17
    Posted March 8th, 2017 at 11:10 am | # |

    Maangchi, thank you so much for this recipe!! It was so easy and the rolls are delicious!! My family and I absolutely love your recipes, please keep your videos coming!


    See full size image

    • Maangchi New York City joined 8/08
      Posted March 12th, 2017 at 2:31 pm | # |

      Your roll ppang looks like mine maybe even better! Congratulations!

  5. DannyLam Auckland joined 2/17
    Posted February 1st, 2017 at 3:47 am | # |

    Maangchi I used the roll ppang recipe to make panipopo, Samoan coconut buns :D they turned out delicious so fluffy and soft. Basically you just mix coconut cream with water, sugar and flour and pour the sauce over the buns before baking :)


    See full size image

    • Maangchi New York City joined 8/08
      Posted February 2nd, 2017 at 4:00 pm | # |

      Each one is well-coiled and fluffy like snail shells! : ) Panipopo sounds very delicious!

    • Leiz Australia joined 2/17
      Posted February 17th, 2017 at 11:52 pm | # |

      Looks yum definetly gonna make some pagipopo using this recipe

  6. geemeera DC joined 1/17
    Posted January 14th, 2017 at 5:48 pm | # |

    Hi Maangchi, I made this yesterday and I loved it!! Thank you very much for the recipe! :)


    See full size image

    • Maangchi New York City joined 8/08
      Posted January 19th, 2017 at 10:31 am | # |

      6 fluffy rolls made a flower! Gorgeous!

      • catcat australia joined 2/17
        Posted February 8th, 2017 at 8:30 am | # |

        hi Maangchi.! i tried your bread rolls recipe oh you are a heaven sent your recipe is quick and easy. my kids luv it. thank you im ur fan. i just have one question if i want to bake more should i just double or triple the ingredients.? please help. thnks

  7. Mariz Cagayan de Oro, Philippines joined 1/17
    Posted January 6th, 2017 at 3:22 am | # |

    Hi, Maangchi! I am currently doing your recipe right now.. I hope this turns out great.. will send you pic afterwards!

  8. suhafman malaysia joined 11/16
    Posted November 21st, 2016 at 10:19 pm | # |

    Hi Maangchi….this recipe is very easy the result are great! Thanks a lot to you for share it with us.


    See full size image

  9. Saskia Perth Australia joined 11/16
    Posted November 20th, 2016 at 9:08 am | # |

    Hi Maangchi, I had always felt intimidated in baking bread from scratch. But finally had the courage to try after stumbling upon your site and video.
    Oh you have no idea how happy I am when those bread came out from the oven!
    I was so excited I made another recipe the next day and made filled bread! My daughters love hot dogs and cheese so I used your recipe as my bread base.
    Thank you for sharing the recipe and made it look so easy. Thanks to you I no longer have fear of baking with yeast! :)


    See full size image

  10. mikah Marylamd joined 11/16
    Posted November 14th, 2016 at 4:53 pm | # |

    Maangchi, what material is the mask for the egg yolk massage made of. I am so happy that I foumd you. I have two adopted daughters from Korea and I cannot wait to make some of your reci-es.

  11. estherkoo Houston, TX USA joined 9/16
    Posted September 4th, 2016 at 2:41 pm | # |

    Hi Maangchi, this recipe is so good! I’ve made it several times, but today I used it to make cinnamon rolls and they turned out amazing! Thank you for sharing your cooking skills!


    See full size image

  12. JenZook TX joined 7/16
    Posted July 22nd, 2016 at 3:49 pm | # |

    I’ve made a batch of ppang (bread rolls) before and they turned out great! Today I doubled the recipe and the dough was still too sticky for me to form after the second rising. I had no choice but too add a bit of flour and let it rise again. Fingers crossed this works! Any suggestions would be appreciated!

    Thanks & I love all the recipes!

  13. LawSY Malaysia joined 7/16
    Posted July 19th, 2016 at 2:40 am | # |

    Hi Maangchi, I made the bread this morning, they are delicious. Thanks for the wonderful recipe.


    See full size image

    • Maangchi New York City joined 8/08
      Posted July 23rd, 2016 at 3:34 pm | # |

      It looks so fluffy and delicious!

  14. ShirleyBerry Malaysia joined 7/16
    Posted July 7th, 2016 at 11:24 am | # |

    Hi,
    Sob sob … I am so sad as I mine failed. I follow accordingly but my dough is so so so sticky even I added more than 1/4 cup flour. It stick to my fingers . So may I know where did I go wrong ? I envy those turned out successfully
    By the way I used instant yeast instead of dry yeast.
    Looking forward for your advice

    • KuyaDan Norwich, United Kingdom joined 7/16
      Posted July 5th, 2017 at 6:34 am | # |

      Hey, I’ve been making bread as a hobby and sticky dough can be due to under-kneading. You need to knead until it stops being sticky :). Also, the fluffyness would disappear if you add too much flour so don’t add more than what was said. Since you’re from Malaysia, the humidity actually makes the dough stickier than it would with Maangchi who’s in New York. I’d advise you reduce the water added by about 1 teaspoon to cope with the humidity. It might also be the yeast. Just make sure that the yeast is alive and has bubbles before using it :)

      Hope my tips help!

  15. Mr. Neh Los Angeles joined 7/16
    Posted July 6th, 2016 at 5:35 pm | # |

    Maangchi!, I love this rolls!, I made these with my nephew this morning and they are just delicious!. I double the recipe and ad some sesame seeds, it worked so well!, thanks so much for this!. Love your show!
    Mr. Neh


    See full size image

    • Maangchi New York City joined 8/08
      Posted July 7th, 2016 at 9:33 am | # |

      You couldn’t make such delicious rolls without his help! You gave him a very important job! : )

More comments to read! Jump to page: 1 6 7 8 9

Leave a Reply