Hokkaido Milk Bread (Shokupan)

Make the starter

1. In a small saucepan over medium heat, combined starter ingredients
2. Stir continuously 4–5 minutes until the mixture thickens to the consistency of mashed potatoes
3. Transfer to a bowl and cover with plastic wrap
4. Let sit until the starter gets to room temperature

Mix the ingredients

1. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder, and salt.
2. Once mixed, add in milk, starter, and beaten egg
3. Using the dough hook attachment, beat on low for 5 minutes
4. Add in butter and beat 5 more minutes
5. Turn the speed up to medium and beat for a final 5 minutes
6. Transfer dough to a lightly oiled bowl and cover with plastic wrap
7. Let sit for 1 hour or until the dough has doubled in size

Divide and rise

1. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces
2. For a loaf…
   1. Roll each out to be 8"x5" and then fold each of the long sides in 1"
3. For bread rolls…
          1. divide into 16 pieces and roll into balls
          2. transfer to a greased 8″x8″ pan
4. Starting on one of the shorter edges, roll up and then place in a greased 9"x4" pan
5. Repeat with each piece of dough
6. Cover and let rise an additional 45 minutes

Final prep

1. Preheat oven to 350º
2. Once the dough has risen, brush the top of the dough with melted butter
3. For a loaf…
   1. Place into oven and bake for 35–40 minutes or until top is golden brown and 190º inside
4. For bread rolls…
   1. Bake about 25 minutes or until top is golden brown on top and 190º inside
5. Remove from oven and let sit 5 minutes before removing bread from pan
6. Let cool on a cooling rack