Korean Bread Roll ~ (Roll-ppang 롤빵) Vegan friendly

Korean Bread Roll ~ (Roll-ppang 롤빵)  ) Vegan-friendly

Making too many mooncakes in the last few weeks, it is time to have a change. I think I haven’t made bread since. When I browsed around the net, I got caught with this wonderful recipe. This little dinner roll is light, fluffy and easy to make. Also, you can create different bread just using this basic method.

“Ppang” is Korean for bread, and “roll” is a Korean word borrowed from English. You might think that this recipe has nothing to do with Korean food, but it’s something many Koreans make at home.

Once you test it out, you’ll see why I love this bread the most. The way to prepare the dough is so easy, similar to the ‘no-knead’ bread, without any harsh arm work to do the kneading, also it won’t take any work space nor lots of bowl or pans to wash (because I haven’t got a dishwasher). Only one Dutch oven, that’s all!

The recipe adapted from Maangchi. In her blog, full of many easy to follow Korean dishes.

Korean Bread Roll ~ (Roll-ppang 롤빵) Vegan-friendly

Ingredient:         (for 6 rolls)

  • 3 tablespoons butter       (can use vegan butter or olive oil)
  • ½ cup cold milk             (use soy milk or almond milk)
  • 2 tablespoons sugar       (I use unrefined light brown muscovado sugar)
  • ¼ teaspoon salt
  • 1 large egg               (use 1 tbsp flax meal + 3 tbsp water, set for 5 minutes)
  • 2 teaspoons dry yeast
  • 1 ½ cups plus ¼ cup all-purpose flour
  • 1 egg white            (I use 1/2 tsp ground turmeric + 1 tbsp oil)


  1. Heat the butter in a large heavy pot. Turn off the heat.
  2. Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved.
  3. Crack the egg, add to the mixture and mix well, add the flax egg mixture instead. Add the dry yeast and let it all sit for 1 minute.
  4. Add 1 ½ cups flour and mix well with the wooden spoon for about 1 minute. The dough will be very sticky.
  5. Cover the pot and let it rise for 1 hour until it doubles in size.
  6. Deflate and knead the dough by hand (I use the spatula) for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
  7. Dust the cutting board with some flour. Deflate and fold the dough for another minute until it makes a smooth dough ball.
  8. Transfer the dough ball to a dusted cutting board and divide into 6 equal size pieces.
  9. Rub a piece of dough between your hands until it forms into a cylinder. Put it on the dusted cutting board and roll it out with both hands until it’s about 8 inches in length. Coil it around itself and bring the end from the bottom up and over to the top of the coil so you can insert it into the center.
  10. Repeat with the remaining dough pieces. Be sure to leave enough room in between the rolls for them to expand. Leave in the warm place for another 20 to 25 minutes to proof again.
  11. Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.
  12. Brush the remaining egg white onto the rolls. Bake another minute.
  13. Remove it from the oven and serve hot.


  • It is best to use a Dutch Oven to mix the bread and proofing. It can keep the stable temperature perfectly.
  • For easy to make the bun’s shape, you can just make it a ball shape should be fine as well, don’t bother to make the knot shape if you find it annoying.
  • Forget the egg wash and use the nut milk to brush the top will do the good for vegan.

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