Japanese Milk Bread Rolls
Soft, fluffy, and slightly sweet, Japanese Milk Bread Rolls are perfect for sandwiches or enjoying fresh with butter. Their unique texture comes from a tangzhong starter, creating irresistibly tender bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 rolls
- Category: Snack
- Method: Baked
- Cuisine: Japanese
Ingredients
Scale
- 2¼ tsp active dry yeast (1 packet)
- ½ cup warm whole milk
- 3 tbsp sugar
- 1 large egg
- 3 cups bread flour
- ¼ cup unsalted butter, softened
- 1 tsp salt
- ½ cup water
- 3 tbsp milk powder
- For tangzhong: 3 tbsp bread flour and ½ cup water
Instructions
- Make the tangzhong by whisking 3 tbsp bread flour with ½ cup water in a small saucepan over medium heat until thickened. Cool completely.
- In a bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit 5–10 minutes until foamy.
- In a stand mixer, combine bread flour, milk powder, remaining sugar, salt, egg, water, and the cooled tangzhong. Mix on low.
- Add softened butter and knead with dough hook for 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- Punch down the dough and divide into 8 equal pieces. Shape into smooth balls and place in a greased loaf pan or on a baking sheet.
- Cover and let rise for another 45 minutes until puffy.
- Preheat oven to 350°F (175°C). Brush rolls with milk or egg wash.
- Bake for 20–25 minutes until golden brown on top.
- Cool on a wire rack before serving.
Notes
For extra softness, brush the warm rolls with melted butter immediately after baking. These rolls are perfect for breakfast or as a sandwich base.
Find it online: https://carmenwausa.com/japanese-milk-bread-rolls-soft-delight/