There is nothing quite like the aroma of fresh bread baking, and this Soft Sesame Pull-Apart Bread (often called Milk Bread) is the pinnacle of home baking. These rolls are incredibly light, pillowy, and boast a signature “shredable” texture.
The secret to this extreme softness is the Tangzhong method—a simple Asian technique of pre-cooking a small portion of flour and liquid into a roux. This allows the dough to hold more moisture, resulting in bread that stays fresh and soft for days.
Ingredients
The Tangzhong (Starter):
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3 tbsp Water
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3 tbsp Whole Milk
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2 tbsp All-purpose Flour
The Dough:
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2 ¾ cups Bread Flour (plus extra for dusting)
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1/4 cup Granulated Sugar
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2 ¼ tsp Active Dry Yeast (1 packet)
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1 tsp Salt
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1 Large Egg (room temperature)
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1/2 cup Warm Milk
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4 tbsp Unsalted Butter (softened)
The Topping:
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1 Egg (beaten with 1 tsp water for egg wash)
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2 tbsp Toasted Sesame Seeds
Instructions
1. Make the Tangzhong
In a small saucepan over medium heat, whisk together the water, milk, and 2 tablespoons of flour. Stir constantly for 2–3 minutes until the mixture thickens into a smooth, paste-like roux. Remove from heat and let it cool to room temperature.
2. Mix the Dough
In the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5 minutes until foamy. Add the sugar, egg, salt, cooled Tangzhong, and the bread flour. Using the dough hook, mix on low until a shaggy dough forms.
3. Knead and Add Butter
Increase the speed to medium and knead for 5 minutes. Gradually add the softened butter, one tablespoon at a time, allowing it to fully incorporate before adding the next. Continue kneading for another 5–7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. The First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Pull-Apart Rolls
Gently punch down the dough. Divide it into 9 or 12 equal pieces. Roll each piece into a smooth ball. Place the balls into a greased 9-inch square baking pan, spaced slightly apart. Cover and let rise for another 45 minutes until they are puffy and touching each other.
6. Wash and Bake
Preheat your oven to 350°F (175°C). Gently brush the tops of the rolls with the egg wash and sprinkle generously with toasted sesame seeds. Bake for 20–25 minutes until the tops are a deep golden brown.
Pro Tips for Success
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The Windowpane Test: To see if you’ve kneaded enough, take a small piece of dough and gently stretch it. If it stretches thin enough to see light through it without tearing (like a windowpane), the gluten is perfectly developed.
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Toasting the Seeds: For the best flavor, lightly toast your sesame seeds in a dry pan for 2 minutes before adding them to the bread. It releases the natural oils and adds a deep, nutty aroma.
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Use Bread Flour: While all-purpose flour works, bread flour has a higher protein content, which is necessary to achieve that tall, airy rise and chewy pull-apart texture.
Serving Suggestions
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Savory: Brush the finished hot rolls with melted garlic butter for a decadent side dish.
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Sweet: Serve warm with a side of honey or orange marmalade.
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Sliders: These rolls make incredible “mini-sliders” for pulled pork or ham and cheese sandwiches because they hold up to sauces without getting soggy.