Step 1

In a saucepan, combine milk, water, and flour. Use a whisk to make it lump-free.

Step 2

Now turn on the flame and cook the slurry on low flame. Keep stirring continuously till it starts to thicken.

Step 3

When the slurry thickens, turn off the flame and transfer the slurry to a bowl. Let it cool to room temperature.

Step 4

In the bowl of a stand mixer, add all the ingredients and start kneading at low speed. Gradually increase the speed to medium and knead until the dough becomes smooth. It should take good 15-17 minutes.

Step 5

Transfer the dough to a greased bowl and cover with a cling wrap. Let it proof until the dough doubles in volume. It can take 3-5 hours depending on the ambient temperature. Alternately let the dough cold rise overnight in the refrigerator.

Step 6

When the dough has doubled in volume, transfer it to a floured work surface and divide into 18 equal portions.

Step 7

Shape each portion into rounds. Transfer them to a baking pan of your choice.

Step 8

Bake them as a loaf or individual rolls. The recipe suits best for 9x13 inch pan that would easily accommodate 18 rolls, each placed about1 an inch apart. Or two 9 inch round pans. ( I have used an 11x7 inch pan for 13 rolls, and the rest I have baked as individual buns.)

Step 9

You can choose to bake them as individual buns. (They make excellent burger buns.) Place them far apart from each other on a parchment-lined baking tray.

Step 10

Cover and let them rise for 2-3 hours or until they fluff up in a warm place. If baking them as a loaf, which is the recommended way, they should rise well (more than an inch ) above the rim.

Step 11

Towards the end of the proofing, preheat the oven to 360 0F.

Step 12

Once the oven reaches the desired temperature, place a pan with hot water on the lower shelf.

Step 13

Now, carefully transfer the pans/ trays to the oven. Take care not to press the risen dough.

Step 14

Once the bread has been baking for 10 minutes, turn the baking pans/tray and give the bread a generous milk wash.

Step 15

Then, bake the bread for 30 minutes more or until it turns golden brown.

Step 16

When done, remove from the oven and let them cool for 5-7 minutes before transferring the loaf onto a cooling rack.

Step 17

Enjoy the bread warm or let this airy Hokkaido milk bread cool completely before storing.