Milk roll buns 牛奶面包卷 （Chocolate rolls/巧克力面包卷)

This buns are easy to make. I made half the buns with chocolate filling and half the buns without filling.

 The buns without filling☝ are topped with sesame seeds.

Milk roll buns 牛奶面包卷 （Chocolate rolls/巧克力面包卷)

Ingredients:

300ml    Warm milk  (1, 1/4 cup)

5g           Instant dry yeast (1/2 tbsp)

30g         White sugar  (2 tbsp) or 45 g (3 tbsp)

2              Eggs (110 g) Lightly beaten and save some for egg wash 

500g      Bread or all-purpose flour  (3.5 cup)

5g          Salt  (1 tsp)

 30g       Unsalted butter (2 tbsp)

Sesame seeds (optional)

Method:

1. Mix milk, yeast and sugar, stir well. Add in egg and mix well. 

2. Add in flour and mix well. Then add in melted butter and mix well. Use hand knead unill a dough is forms. 

3. Cover the kneaded dough and rest for 15 minutes. After 15 minutes, put some oil on hand and knead the dough until a smooth dough is forms. Cover and proof  for 30 minutes. Then send to fridge overnight.

4. Next day, take out the dough and rest in room temperature for 1 hour.  

5. Press to release air and lightly flod a few times. Divide the dough into 11-12 portions, each about 70g+-. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes. 

6. Shaping~~ Flaten the dough, put some chocolate chips, roll up from top to bottom into the shape of a horn, pinch the seal tightly, put it in the baking tray and the seal faces down.

7. Final fermentation~~Cover the dough and ferment for 1 hour.

8. Preheat the oven at 180℃.

9. Brush each of them with a thin layer of egg wash. Sprinkle some sesame seeds. 

10. Bake in the middle rack for 15-18 minutes or until the bread  surface becomes light golden brown.

11. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 2-3 days at room temperature.

Recipe refference from: Gabaomom Cuisine

Happy Baking!