Print

Japanese Milk Bread Rolls

Homemade Japanese Milk Bread Rolls on white plate
Print Recipe

These Japanese Milk Bread Rolls are soft, fluffy, and slightly sweet, perfect for sandwiches or enjoying with butter and jam. The unique tangzhong method creates an irresistibly tender texture that melts in your mouth.

Ingredients

Scale
  • 2 ½ cups bread flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tsp instant dry yeast
  • ⅓ cup whole milk, warm
  • ⅓ cup heavy cream, warm
  • 1 large egg
  • 3 tbsp unsalted butter, softened
  • ⅓ cup tangzhong (water roux)

Instructions

  1. Prepare the tangzhong by whisking 3 tbsp bread flour with ½ cup water in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat and cool.
  2. In a large bowl, combine bread flour, sugar, salt, and instant yeast.
  3. In a separate bowl, mix warm milk, heavy cream, egg, and the cooled tangzhong.
  4. Add the wet ingredients to the dry ingredients and knead until combined.
  5. Add softened butter and continue kneading for about 10-15 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1 ½ hours or until doubled in size.
  7. Punch down the dough and divide it into 8 equal portions. Shape each into a roll.
  8. Place the rolls into a greased baking pan, cover, and let them rise again for 45 minutes.
  9. Preheat oven to 350°F (175°C). Brush rolls with milk or egg wash for a shiny crust.
  10. Bake for 20-25 minutes or until golden brown on top.
  11. Remove from oven and cool on a wire rack before serving.

Notes

For an extra soft crust, brush the rolls with melted butter immediately after baking. These rolls are perfect for breakfast sandwiches or as a side to a hearty soup.

Find it online: https://momsgate.com/japanese-milk-bread-rolls-fluffy-soft/