Cottony Wholemeal Milk Roll

I have bookmarked this Cottony Wholemeal Milk Roll for quite a while but never gotten to bake it.  So today I shall attempt on this recipe as I needed bread roll for tonight's dinner.

I have added in wholemeal flour to help my family eats a little goodness. 

Learning experience:

A rather wet dough but still manageable.  Best of all, it stays soft even the next day.  

Definitely a keeper.  Thanks for sharing.

Adaptedyield: 8 pcs

What you need:
250g bread flour50g wholemeal10g milk powder4g instant yeast24g sugar216g full cream milk20g egg yolk24g butter, unsalted4g salt
Egg washEgg white + waterBlack sesame
Method:
Combine everything except butter into the mixing bowl.  Knead until dough is smooth.
Add in butter and knead until it passed window pane stage.
Shape into a ball and let it proof until double in size (about 45 mins)
Degas and divide dough into 71g each.  Cover and let it rests for 10 mins.
Roll with a rolling pin into an oblong and roll-up.
Place into the lined pan and let it proof until 80%. (about 1 hr)
At 45 mins timing, preheat oven to 190°C.
Brush with egg wash and sprinkle black sesame seeds.
Bake for 30 mins.
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