Jessica Choi

This recipe is absolutely amazing. Yes, you do need to add more boiling water to make a roux. I also cut back on the sugar as I don’t really care for a sweet bread. Other then adding more water to the roux and a little less sugar, I followed this recipe exactly. I have made loaves of bread and dinner rolls and they are amazingly soft and delicious. I will not go back to my other recipes. oh, my friends and neighbors totally agree 😊

I just started making this recipe. I am a confirmed baker and chef. I have several recipes published here on AR. However, the first thing that I noticed was wrong was that when making the roux, you are going to need much more than a 1/2 cup of water with the butter and sugar to produce a non-lumpy paste-like roux! If not, you will wind up with a wad of stiff flour stuck inside of your whisk.I wound up using a full cup of water with the sugar, butter, and flour to produce an authentic roux. It is covered and resting in the fridge for the night. I'll add to this tomorrow when the bread is done.

This is the most perfect bread! I've tried other Asian roux recipes in the past with disappointing results. This is a fast and simple recipe and makes beautiful small loaves of sweet and soft bread!

This was fantastic, absolutely delicious. I admit that I added more water to the roux over others’ suggestion. I also had no active dry yeast, so I added my instant yeast to all the other ingredients and warmed my water to 120°F. I followed Caroline Marvin’s suggestions of the rolling and folding to get more of the texture in the bread. Rose beautifully. Baked perfectly. Made a loaf and a pan of rolls. Husband thought it needed a bit more salt. I used unsalted butter, so next time—and there will definitely be a next time and a next,...—I’ll brush with salted instead. Thank you so much! Just a beautiful recipe.