Ingredients

Scale

For the Bread Dough

357g flour (2¾ cups, loosely packed)
210ml warm water (1 cup minus 2 tbsp)
1 tsp instant yeast (or 1¼ tsp active dry yeast)
1 tsp salt (5.6g)
42.6g butter (3 tbsp)
32g sugar (2½ tbsp, or more to taste)

For the Custard

1 egg yolk
50g sugar (¼ cup)
15g corn starch (2 tbsp)
1 tsp vanilla extract
240ml milk (1 cup)
A pinch of salt

For Egg Wash

1 egg, lightly beaten

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Instructions

Step 1: Make the Custard Filling

First, I pour one-fourth of the milk into a saucepan. Then I add the egg yolk, sugar, corn starch, and a pinch of salt. I whisk everything together until it becomes smooth. After that, I add the rest of the milk and place the pan over low to medium heat. I keep whisking constantly until the mixture gets thick. When it thickens, I turn off the heat and stir in the vanilla. I stir it every five minutes so it stays smooth. When it cools to room temperature, I put it in a small bowl and let it cool completely. Then I cover it and store it in the fridge.

Step 2: Make the Bread Dough

I put all the dough ingredients in a bowl and mix them together. I add the water, sugar, yeast, salt, butter, and flour and mix until it forms a rough dough. Then I put the dough on a clean surface and knead it until it becomes soft and stretchy. This takes about 8-10 minutes of good kneading.

Step 3: Shape the Rolls

I divide the dough into 12 equal pieces (each piece weighs about 53-54g). I roll each piece into a small ball, tucking the edges toward the center. Then I dust my work surface with flour and roll each ball into a circle about 4 inches wide. I brush off any extra flour so the dough will stick together. Using a pizza cutter, I make slits on all four sides of the circle, leaving the center whole. I put a spoonful of custard in the center, then fold each section over the filling. I pinch the dough to seal it and place each roll on a greased baking tray.

Step 4: Let Them Rise

I cover the tray with plastic wrap and let the rolls sit in a warm place for about 60 minutes. They should puff up and double in size. After an hour, I brush the tops with beaten egg.

Step 5: Bake

I bake the rolls in a preheated 350°F (180°C) oven for 22-24 minutes until they turn golden brown. When they come out, I brush the tops with butter while they are still warm.

Notes

Use Warm (Not Hot) Water for Yeast
Ensure your water is warm to activate the yeast, but not too hot—hot water can kill the yeast.
Knead the Dough Thoroughly
Proper kneading helps develop gluten, resulting in soft, fluffy rolls.
Let the Dough Rise in a Warm Spot
Find a warm (but not hot) place for proofing. Excessive heat can kill the yeast and prevent the dough from rising.
Seal the Dough Around the Custard
Make sure to tightly seal the edges around the custard filling to prevent leakage during baking.
Don’t Skip the Egg Wash
Brushing the rolls with egg wash before baking gives them a beautiful golden color and shiny finish.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 roll
Calories: 220 kcal
Sugar: 10 g
Sodium: 180 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg