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Fluffy Japanese Milk Bread Rolls from Scratch

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Soft, fluffy, and slightly sweet Japanese milk bread rolls made using the tangzhong method for a tender, moist texture. Perfect for any occasion and easy enough for weekday baking.

Ingredients

Scale
  • For the Tangzhong Starter:
  • 1/4 cup (30g) bread flour
  • 1/2 cup (120ml) whole milk, room temperature
  • For the Dough:
  • 2 1/2 cups (320g) bread flour, plus extra for dusting
  • 3 tbsp (40g) granulated sugar
  • 1 tsp (6g) salt
  • 2 tsp (7g) instant yeast
  • 1/2 cup (120ml) whole milk, warm (about 110°F / 43°C)
  • 1 large egg, room temperature
  • 1/4 cup (60g) unsalted butter, softened
  • For Brushing:
  • 1 egg yolk beaten with 1 tbsp water

Instructions

  1. Make the Tangzhong Starter: In a small saucepan, whisk together 1/4 cup bread flour and 1/2 cup milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (around 149°F / 65°C). Remove from heat and let cool to room temperature.
  2. Mix the Dough: In a large bowl or stand mixer, combine bread flour, sugar, salt, and instant yeast. Whisk to blend. Add the cooled tangzhong, warm milk, and egg. Mix until just combined.
  3. Add Butter and Knead: Add softened butter in chunks. Knead the dough until it becomes smooth, elastic, and slightly tacky but not sticky. Knead by hand for about 10 minutes or with a mixer for 5-7 minutes on medium speed.
  4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap. Let it rise until doubled in size, about 1 hour, in a warm spot (75-80°F / 24-27°C).
  5. Shape the Rolls: Punch down the risen dough gently. Divide into 8 equal portions (about 2.5 oz / 70g each). Roll each into a smooth ball. Place them side by side in a greased loaf pan or spaced evenly on a baking sheet.
  6. Second Rise: Cover again and let the rolls rise until puffy and almost doubled, about 40-50 minutes.
  7. Preheat Oven and Brush: Preheat the oven to 350°F (175°C). Brush the rolls gently with the egg wash for a glossy, golden crust.
  8. Bake: Bake for 20-25 minutes until the tops are golden brown and the rolls sound hollow when tapped. Internal temperature should be about 190°F (88°C).
  9. Cool Before Serving: Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Allow the crumb to set before cutting.

Notes

Use a kitchen scale for best results. Warm milk to about 110°F to activate yeast properly. Do not skip the tangzhong starter for soft, moist rolls. Knead until dough passes the windowpane test. Proof dough in a warm, humid environment. Let rolls cool before slicing to preserve texture. For dairy-free version, substitute milk and butter with almond milk and coconut oil or dairy-free margarine. Adjust sugar to taste. Add fillings before second rise for stuffed rolls.

Nutrition

Keywords: Japanese milk bread, fluffy rolls, tangzhong method, soft bread, homemade rolls, easy bread recipe, milk bread rolls

Find it online: https://zorbmeal.com/fluffy-japanese-milk-bread-rolls-from-scratch-easy-recipe-for-soft-homemade-rolls/