Morning Bbang

Dinner Rolls aka Korean Morning bbang

There is nothing more satisfying than freshly baked dinner rolls. Soft, plush, and airy, these dinner rolls are the perfect weeknight bake to enjoy in the morning the next day, hence the name… or late night if you don’t have patience like me. 

(Fun fact break: the Korean word for bread, bbang, comes from the French word pain!)

I love using these to make Japanese egg sando, which you can find in the recipe below. Because these rolls are smaller, it’s also the perfect size for sliders for a dinner party appetizer. 

If you’d like to know how to make Japanese egg sando as shown before, click the link below for the recipe for the filling!

Egg Sando Filling

Ingredients

(Makes 8 rolls)
Wet Mix 
160mL lukewarm whole milk 
5g instant yeast
50g sugar 
1 large egg 

Dry Mix
310g bread flour 
5g salt 
35groom temperature butter, cubed (to be incorporated later) 
2 tbsp melted butter for brushing after baked

Directions

1. Combine the yeast and milk together in a medium-sized bowl. Bloom the yeast in the milk. This will take around 5 minutes. 
2. Add the rest of the ingredients to the wet mix. Whisk to combine. 
3. In a stand mixer bowl or in a large bowl (you don’t need a stand mixer for this recipe!), add bread flour and salt. Stir to combine. 
4. Add the wet mix to the dry mixture. Put the stand mixer on low for a dough ball to roughly form, then increase the speed to medium-high for 10 minutes. 

5. After ten minutes, the dough shouldn’t stick to the sides of the bowl and into one cohesive ball. Then, slowly start adding the butter, one cube at a time. 
6. The dough will seem “scattered” initially but will start forming into a plush soft dough once the butter has emulsified. This process will take around 5-10 minutes. 
7. Once the dough has a smooth, plush texture, cover the bowl with cling film or a dampened towel. Let it rise until double in size, or for 1 hour. 
8. Transfer the proofed dough onto a clean un-floured working surface. 
9. Divide into 8 equal-sized balls. 

10. Fold the ends into the center to form a rough circle. 
11. Flip, then cup your hands and roll the ball circular. Cover the pre-rolled dough balls with cling film or a dampened towel.
12. Transfer the balls onto a parchment-lined oven tray. Cover with cling film or dampened towel, and let it rise for the second time for 30 minutes. 
13. At this point, preheat your oven to 170C or 340F. 
14. Place the tray in the oven on the middle rack, and bake for 20-25 minutes. (Not convection!)
15. Take the bread out of the oven and brush it with melted butter while warm. I like to brush with butter twice, so it stays extra glossy. 
16. Enjoy!

Dinner rolls aka Korean Morning bbang

4 from 343 votes

Recipe by Doobydobap Course: Breakfast, Dinner, Appetizer, SnackCuisine: KoreanDifficulty: Easy

Yields

8

rolls

Prep time

2

hours 

30

minutes

Baking time

20

minutes

Perfect for a weeknight bake to enjoy in the morning

Ingredients

• 160 mL lukewarm whole milk

• 5 g instant yeast

• 50 g sugar

• 1 large egg

• 310 g bread flour

• 5 g salt

• 35 groom temperature butter, cubed (to be incorporated later)

• 2 tbsp melted butter for brushing after baked

instructions

• Combine the yeast and milk together in a medium-sized bowl. Bloom the yeast in the milk. This will take around 5 minutes.
• Add the rest of the ingredients for the wet mix. Whisk to combine.
• In a stand mixer bowl or in a large bowl (you don’t need a stand mixer for this recipe!), add bread flour and salt. Stir to combine.
• Add the wet mix to the dry mixture. Put the stand mixer on low for a dough ball to roughly form, then increase the speed to medium-high for 10 minutes.
• After ten minutes, the dough shouldn’t stick to the sides of the bowl and into one cohesive ball. Then, slowly start adding the butter, one cube at a time.
• The dough will seem “scattered” initially but will start forming into a plush soft dough once the butter has emulsified. This process will take around 5-10 minutes.
• Once the dough has a smooth, plush texture, cover the bowl with cling film or a dampened towel. Let it rise until double in size, or for 1 hour.
• Transfer the proofed dough onto a clean un-floured working surface.
• Divide into 8 equal-sized balls.
• Fold the ends into the center to form a rough circle.
• Flip, then cup your hands and roll the ball circular. Cover the pre-rolled dough balls with cling film or a dampened towel.
• Transfer the balls onto a parchment-lined oven tray. Cover with cling film or dampened towel, and let it rise for the second time for 30 minutes.
• At this point, preheat your oven to 170C or 340F.
• Place the tray in the oven on the middle rack, and bake for 20-25 minutes. (Not convection!)
• Take the bread out of the oven and brush it with melted butter while warm. I like to brush with butter twice, so it stays extra glossy.
• Enjoy!

Notes

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