Japanese Milk Bread Rolls
Soft, fluffy, and slightly sweet Japanese milk bread rolls made from scratch using the tangzhong method for a tender crumb and long-lasting softness.
- Prep Time: 30 minutes (active hands-on time)
- Cook Time: 20–25 minutes
- Total Time: About 3 hours (including rises)
- Yield: 8 rolls 1x
- Category: Bread
- Cuisine: Japanese
Ingredients
Scale
- 3 ½ cups (420g) bread flour
- 1 cup (240ml) warm whole milk
- 2 ¼ teaspoons (1 packet) instant yeast
- ¼ cup (50g) sugar
- 1 teaspoon salt
- 4 tablespoons (56g) unsalted butter, softened
- 1 large egg
- ⅓ cup (80ml) water (for tangzhong)
- ⅓ cup (40g) all-purpose flour (for tangzhong)
Instructions
- Make the Tangzhong Starter: Combine ⅓ cup water and ⅓ cup all-purpose flour in a small saucepan. Whisk constantly over medium-low heat until thickened to a pudding-like consistency (3–5 minutes). Cool to room temperature.
- Mix the Dough: In a large bowl, combine bread flour, sugar, salt, and instant yeast on separate sides. Add cooled tangzhong, warm milk, egg, and softened butter. Stir until a shaggy dough forms.
- Knead the Dough: Knead by hand or mixer for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. Perform the windowpane test.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (1 to 1 ½ hours).
- Shape the Rolls: Punch down dough, divide into 8 equal pieces (~90g each), shape into smooth balls, and arrange in a greased loaf pan or baking sheet.
- Second Rise: Cover and let rolls rise until puffy and nearly doubled (about 45 minutes).
- Bake: Preheat oven to 350°F (175°C). Brush rolls with milk or egg wash. Bake 20–25 minutes until golden and internal temperature reaches 190°F (88°C).
- Cool and Enjoy: Cool rolls in pan 10 minutes, transfer to wire rack, brush with melted butter while warm, then serve.
Notes
Do not skip the tangzhong step for soft texture. Use warm milk around 100°F (38°C) to activate yeast without killing it. Keep salt and yeast separate initially. Avoid over-kneading to keep bread tender. Use a warm, humid environment for rising. Brush rolls with melted butter after baking and cooling for extra softness and shine.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4
- Sodium: 180
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: Japanese milk bread, milk bread rolls, tangzhong bread, soft bread, fluffy bread, homemade bread, easy bread recipe