Name: Truffle Milk Bread Rolls
Yield: 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)

Source: adapted from The French Laundry (Yountville, USA)
Inspiring Chef: Thomas Keller

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

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)

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🍷Sommelier's Recommendation

Franciacorta Brut

Light bubbles and acidity lift truffle aromatics.

Bourgogne Blanc from Leflaive

Silky, luxurious complement to truffle richness.

Steps:

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

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