Kimchi Bread Rolls Recipe

Learn how to make these homemade kimchi bread rolls that combine the best of Korean flavors with soft, fluffy bread. This easy baking recipe transforms fermented kimchi into a delicious savory treat that's perfect alongside soups or as a unique dinner roll alternative. The tang of kimchi perfectly balances the rich, buttery dough.

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

25 mins

Serves:

12 rolls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g bread flour</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">6g salt</li><li class="ingredients-single-item">200ml warm milk (around 38°C)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">200g kimchi, drained and finely chopped</li><li class="ingredients-single-item">50g kimchi juice (reserved from draining)</li><li class="ingredients-single-item">2 green onions, finely sliced</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tbsp sesame seeds</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">25cm (10-inch) cast iron skillet or baking pan</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by draining your kimchi in a colander over a bowl, pressing gently to extract the juice. Reserve 50g of the juice for the dough. Finely chop the drained kimchi and set aside. This preparation ensures the kimchi doesn't release too much moisture into your dough, which would affect its texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the bread flour, instant yeast, sugar, and salt. Make a well in the center. The flour's protein content is crucial here - bread flour with its higher protein percentage will give your rolls a better structure to support the kimchi inclusions.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the warm milk (it should feel like bath water - too hot will kill the yeast, too cool won't activate it properly), reserved kimchi juice, and add the egg to the well. Using the dough hook, mix on low speed until roughly combined, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Increase to medium speed and knead for 5 minutes until the dough starts coming together. Add the softened butter in small pieces, allowing each addition to incorporate before adding more. The fat in the butter coats the flour proteins, creating a softer, more tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Continue kneading on medium speed for 8-10 minutes until the dough is smooth, elastic, and passes the window pane test - when a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development, essential for a good rise and chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped kimchi and green onions to the dough, mixing just until incorporated. Don't overmix - you want visible streaks of kimchi throughout the finished rolls for flavor bursts.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the dough to a lightly oiled bowl, cover with cling film or a damp kitchen towel, and let rise in a warm place (around 24-27°C) for 1-1.5 hours, or until doubled in size. The fermentation process not only creates carbon dioxide for rise but also develops flavor compounds that complement the kimchi.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once risen, gently punch down the dough to release excess gas bubbles. Turn out onto a lightly floured surface and divide into 12 equal pieces (about 80g each). For perfectly even rolls, use a kitchen scale to measure each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Shape each piece into a tight ball by cupping your hand over the dough and moving in a circular motion, creating tension across the surface. This tension helps the rolls hold their shape during baking and creates a nice rounded top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the dough balls in your greased cast iron skillet or baking pan, leaving a little space between each for expansion. Cover again and let rise for another 30-45 minutes until puffy and almost doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 180°C (350°F) during the final 20 minutes of proofing. When the rolls are ready, gently brush the tops with sesame oil and sprinkle with sesame seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown and the internal temperature reaches 90°C (195°F). If the tops are browning too quickly, loosely cover with foil for the last 10 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and brush again lightly with sesame oil while hot for a glossy finish and enhanced flavor. Allow to cool in the pan for 10 minutes before transferring to a wire rack. These rolls are best enjoyed warm when the contrast between the crisp exterior and soft, kimchi-flecked interior is most pronounced.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Kimchi Bread Rolls?

Kimchi Bread Rolls use bread flour, instant dry yeast, sugar, salt, milk, egg, butter, kimchi, kimchi juice, green onions, sesame oil, and sesame seeds. The key ingredient is the kimchi, which adds a spicy, tangy flavour throughout the soft dough.

How to cook Kimchi Bread Rolls at home?

Learn how to cook Kimchi Bread Rolls by mixing a dough with kimchi juice for flavour, adding chopped kimchi and green onions, allowing two rises for proper texture, and baking in a cast iron skillet until golden brown. The sesame oil brushed on top creates a glossy finish and enhances the Korean flavours in this fusion bread recipe.

Can I make these spicy bread rolls ahead of time?

Yes, these kimchi rolls can be prepared ahead of time. You can make the dough, shape the rolls and refrigerate overnight for a slow rise. Alternatively, fully bake them, cool completely, and freeze for up to 3 months. Reheat frozen rolls in a 150°C oven for 10-15 minutes.

What's the best type of kimchi to use in bread recipes?

For bread recipes, use well-fermented napa cabbage kimchi that's at least 2-3 weeks old for deeper flavour. Make sure to drain and chop it finely to distribute evenly throughout the dough. Avoid over-sour kimchi, which can affect yeast activity and opt for medium spice level for best results.

How can I tell when my bread rolls are properly proofed?

Properly proofed rolls will have nearly doubled in size and feel light and puffy. Press a finger gently into the dough - if the indentation springs back halfway, they're ready to bake. If it springs back completely, they need more time. If the dent remains, they're over-proofed.

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