feat: add Japanese Milk Bread Rolls. Fixes #932.

cook/breads/Japanese Milk Bread Rolls.cook

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+>> source: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe
+>> serves: 10
+>> total time: 3 hours 57 minutes
+
+Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
+
+To make the tangzhong: Combine @bread flour{14%g}, @water{43%g}, and @whole milk{43%g} in a #small saucepan{}, and whisk until no lumps remain.
+
+Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to ~{5%minutes}.
+
+Transfer the tangzhong to a #small mixing bowl{} or measuring cup and let it cool to room temperature.
+
+To make the dough: Combine the tangzhong with the @bread flour{300%g}, @milk powder{14%g}, @granulated sugar{50%g}, @salt{2%tsp}, @instant yeast{1%Tbsp}, @whole milk{113%g}, @egg{1%large}, and melted @unsalted butter{57%g}, then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic dough forms.
+
+Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to ~{90%minutes}, until puffy but not necessarily doubled in bulk.
+
+Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls), and shape each piece into a ball.
+
+Place the rolls into a lightly greased #8" or 9" round cake pan{}. Cover the pan, and let the rolls rest for 40 to ~{50%minutes}, until puffy.
+
+Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large @egg{1%large} beaten with 1 tablespoon @cold water{1%Tbsp}), and bake for 25 to ~{30%minutes}, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
+
+Remove the rolls from the oven. Allow them to cool in the pan for ~{10%minutes}, then transfer them to a rack to cool completely.

docs/breads/japanese-milk-bread-rolls.md

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+---
+comments: true
+tags:
+  - bread
+  - king-arthur
+---
+# :bread: Japanese Milk Bread Rolls
+
+![Japanese Milk Bread Rolls][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 10 | 3.08 hours |
+
+## :salt: Ingredients - Tangzhong
+
+- :ear_of_rice: 14 g bread flour
+- :droplet: 43 g water
+- :glass_of_milk: 43 g whole milk
+
+## :salt: Ingredients - Dough
+
+- :ear_of_rice: 300 g bread flour
+- :glass_of_milk: 14 g milk powder
+- :candy: 50 g granulated sugar
+- :salt: 2 tsp salt
+- :microbe: 1 Tbsp instant yeast
+- :glass_of_milk: 113 g whole milk
+- :egg: 1 large egg
+- :butter: 57 g unsalted butter
+
+## :salt: Ingredients - Egg Wash
+
+- :egg: 1 large egg
+- :ice_cube: 1 Tbsp cold water
+
+## :cooking: Cookware
+
+- 1 small saucepan
+- 1 small mixing bowl
+- 1 8" or 9" round cake pan
+
+## :pencil: Instructions
+
+### Step 1
+
+Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
+
+### Step 2
+
+To make the tangzhong: Combine bread flour, water, and whole milk in a small saucepan, and whisk until no lumps remain.
+
+### Step 3
+
+Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on
+the bottom of the pan, about 3 to 5 minutes.
+
+### Step 4
+
+Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
+
+### Step 5
+
+To make the dough: Combine the tangzhong with the bread flour, milk powder, granulated sugar, salt, instant yeast, whole
+milk, egg, and melted unsalted butter, then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic
+dough forms.
+
+### Step 6
+
+Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not
+necessarily doubled in bulk.
+
+### Step 7
+
+Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls),
+and shape each piece into a ball.
+
+### Step 8
+
+Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50
+minutes, until puffy.
+
+### Step 9
+
+Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and
+bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll
+should read at least 190°F.
+
+### Step 10
+
+Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool
+completely.
+
+## :link: Source
+
+- <https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe>
+
+[1]: <../assets/images/japanese-milk-bread-rolls.jpg>

mkdocs.yml

@@ -77,6 +77,7 @@ nav:
       - Garlic Bread: breads/garlic-bread.md
       - Honey Beer Bread: breads/honey-beer-bread.md
       - Honey Cornbread: breads/honey-cornbread.md
+      - Japanese Milk Bread Rolls: breads/japanese-milk-bread-rolls.md
       - Lemon Blueberry Bread: breads/lemon-blueberry-bread.md
       - Lemon Bread: breads/lemon-bread.md
       - Ligurian Focaccia: breads/ligurian-focaccia.md