Pain au Lait Rolls (Tangzhong Method option)

Pain au Lait Rolls (Tangzhong Method option)

Milk as an ingredient makes bread soft and adds a bit of sweetness to it. The recipe I am sharing with you has approaches. One which includes the Asian Tangzhong method of preparing a roux to make even softer rolls. The second one doesn’t. Both are super easy and end up giving you the most delicious and soft rolls ever! You can keep them plain and enjoy them with some Labneh or as a ham and cheese sandwich. Or you can add some chocolate chips to the dough. Your pick!

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