Asian countries are loaded with many different varieties of cuisines and each cuisine is very rich in their own way. Since ever i started blogging, i have been exploring some of Asian countries which are quite unknown for me when i started blogging. However my favourite cuisine is always Chinese and Thai, and whenever i look for some delicious dishes, these both cuisines never disappointed me. Since i get easily Chinese or Thai products from my nearby Chinese stores, i dont hesitate a second to dish out many different dishes from these cuisines. But for my today’s post, i cooked from Korean cuisine, actually i baked from this cuisine. Roll-Ppang is  an easy and super spongy bread rolls which calls for usual ingredients and easy way of kneading and shaping. Ppang in Korean means bread and obviously roll is the english word obviously Roll Ppang is literally known as Bread rolls.

Korean Bread,Korean Roll-Ppang

I grabbed this pretty looking bread rolls from the popular Korean chef Maangchi and this bread rolls call for pantry friendly ingredients. Trust me, these rolls is definitely a super light and fluffy bread rolls to enjoy with some homemade jams or with nutella. Prefect bread rolls to enjoy either for breakfast, or its a prefect snack to have between lunch and dinner. Usually we take all the ingredients in a bowl which is later kneaded slowly to make a soft and smooth dough. But in this bread rolls, you have to opt for a heavy bottomed pan as the dough is prepared by melting butter directly in a pan.  Obviously i loved baking this bread as this bread is definitely a must if you are looking something easy to bake for your snacks or for your breakfast. Am running this week’s blogging marathon with Global Cuisine as theme, hence these cuties are going for this week’s theme.

Korean Bread Buns, Korean Roll-Ppang

3cups All purpose flour
5tbsp Butter
3/4cup Milk
3tbsp Sugar
1/4tsp Salt
1 Large egg
1tbsp Instant dry yeast
Butter (for brushing)

Take the butter in a heavy bottom pan, and melt it completely, put off the stove.

Add the milk, sugar, salt and mix everything with a wooden spoon until the sugar gets dissolved.

Add the egg, instant yeast to the mixture, and let them sit for a minute.

Now add the flour slowly and knead everything as a sticky dough.

Cover the pan and let it sit for an hour until it doubles in size.

After an hour, remove the dough, deflate the dough and kned again for few minutes, cover it and let it for half an hour.

Remove the dough again and deflate the dough and knead for an another minute until the dough turns soft and smooth.

Dust the kitchen top with flour. drop the dough and divide the dough as 8 equal balls.

Korean Roll-Ppang

Now shape the dough to form cylinder,Coil it around  and bring the end from the bottom up and over to the top of the coil to insert it into the center.

The dough will be very soft and sticky. When you shape the rolls, dont forget to dust your fingers with some flour so the rolls don’t stick to them.

Arrange the shaped bread rolls on a greased baking pan, continue the same process with the remaining dough. Now let the shaped bread rolls for an hour.

Preheat the oven to 350F, brush the top of the bread with melted butter for 20-25 minutes until golden brown. Remove the pan, brush again with the butter and bake for an another 2-3 minutes.

Remove the bread rolls from the oven and serve hot.

Roll-Ppang, Korean Bread Rolls


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