Japanese Milk Bread Rolls
Fluffy, soft, and slightly sweet, Japanese Milk Bread Rolls are perfect for sandwiches or as a delightful snack, featuring a tender crumb thanks to the unique tangzhong method.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 rolls
- Category: Snack
- Method: Baked
- Cuisine: Japanese
Ingredients
Scale
- 2 1/2 cups bread flour
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup warm whole milk
- 1/4 cup heavy cream
- 1 large egg
- 3 tbsp unsalted butter, softened
- 3 tbsp tangzhong (water roux – 2 tbsp bread flour + 1/2 cup water)
Instructions
- Prepare the tangzhong by whisking 2 tbsp bread flour with 1/2 cup water in a small saucepan over medium heat. Stir continuously until thickened and smooth. Let it cool to room temperature.
- In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast on one side.
- Mix the warm milk, heavy cream, egg, and cooled tangzhong together in another bowl.
- Pour the wet ingredients into the dry ingredients. Knead until they come together.
- Add softened butter and knead for about 10 minutes until the dough is smooth and elastic.
- Place dough in a lightly greased bowl and cover. Let it rise for about 1 to 1.5 hours, or until doubled in size.
- Divide dough into 8 equal portions and shape into smooth balls.
- Place dough balls in a greased baking pan close to each other. Cover and proof for 45 minutes until puffy.
- Preheat the oven to 350°F (175°C). Brush the rolls with milk or egg wash if desired for shine.
- Bake for 20–25 minutes until golden brown on top.
- Remove from oven and cool on a wire rack before serving.
Notes
For an extra fluffy texture, try using bread flour and be careful not to overbake the rolls to keep them soft and moist.