Ultra-soft Japanese milk bread rolls infused with black truffle aroma.

Milk bread's exaggerated softness comes from a tangzhong-style starch gelatinization most home bakers skip — it's why these rolls stay pillowy rather than turning dense the way a straight dough would. Truffle paste kneaded into the dough perfumes every bite; the fresh shaving on top just before serving is there because raw truffle's aroma fades fast once it's cut, so it has to be last.

12 rolls

Ingredients:

• 400 g – Bread flour
• 220 g – Milk
• 40 g – Butter
• 40 g – Sugar
• 7 g – Yeast
• 8 g – Salt
• 15 g – Truffle paste
• to shave – Fresh black truffle (for serving)

Speciality Items:

• Food Scale
• Stand mixer
• Microplane

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Steps:

1. Mix flour, milk, butter, sugar, yeast, salt, and truffle paste; knead until elastic.
2. Proof 1 hour; shape rolls.
3. Final proof 45 minutes, bake 180°C (350°F).
4. Brush rolls with melted butter and shave truffle over top.

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