Japanese Milk Bread Rolls are soft and super fluffy dinner rolls that will melt in your mouth and stay fresh longer than average dinner rolls. Try my Hawaiian rolls for another amazing more soft homemade roll experience.
Contents
Prep Time 30 minutes | Cook Time 25 minutes | Rising Time 1 hour 30 minutes Total Time 2 hours 25 minutes
Ingredients
Yeast Mixture
- 1 tablespoon active dry yeast
- ¼ cup warm water, about 110°F
Tangzhong Mixture
- 4 tablespoons whole milk
- 2 tablespoons water
- 2 tablespoons all-purpose flour
Dough
- 2½ cups (312.5g) all-purpose flour
- ½ cup (122.5g) whole milk
- ¼ cup (50g) granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs, room temperature (divided)
- 3 tablespoons unsalted butter, softened
- 1 tablespoon water
Instructions
Yeast Mixture
- In the bowl of a stand mixer with a dough hook attachment, combine yeast and water. Set aside to bloom while you prepare the remaining ingredients.
Tangzhong Mixture
- In a medium saucepan over medium-low heat, add milk, water, and flour. Whisk together well, stirring constantly (but not vigorously). Once it starts to thicken, remove from heat and continue to stir until a thick paste forms. The mixture can take a while to thicken, but when it does, it happens quickly (about 2 minutes). Pour the mixture into a small bowl and set it aside to cool slightly.
Dough
- To the yeast mixture, add flour, milk, sugar, salt, 1 egg, and the tangzhong mixture. Mix on low speed until the dough starts to come together (about 5 minutes). If the dough is too wet, add flour (1 tablespoon at a time). If it is too dry, add a little extra milk.
- With the mixer still on low, add a tablespoon of butter. Mix until fully incorporated. Repeat with the remaining butter (1 tablespoon at a time).
- Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise in a warm location for 1 hour (or until doubled).
- Spray a 9-inch springform pan with nonstick cooking spray.
- When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 8 equal-sized pieces (about 3 ounces each).
- Working one at a time, push down slightly (but firmly and evenly) on the dough sections and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
- Add the rolls to the prepared pan, spaced apart.
- Cover and allow to rise again until doubled (about 30-45 minutes).
- Preheat oven to 350°F
- In a small bowl, add remaining egg and water and whisk vigorously until combined and smooth.
- Use a pastry brush to brush the tops of the rolls with the egg wash.
- Bake 20-25 minutes, or until the tops are golden brown. (The internal temperature of the baked rolls should be 190°F.) Enjoy!
