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Fluffy Japanese Milk Bread Rolls

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These pillow-soft Japanese milk bread rolls feature a unique fluffy texture and subtle sweetness, made easy with the Tangzhong method for a moist, tender crumb.

Ingredients

Scale
  • 3 tablespoons all-purpose flour (Tangzhong starter)
  • 1/2 cup water (120 ml) (Tangzhong starter)
  • 1/4 cup milk (60 ml), whole or 2%
  • 2 1/2 cups all-purpose flour (315 grams), preferably King Arthur
  • 1/2 cup warm milk (110°F / 43°C)
  • 1/4 cup granulated sugar (50 grams)
  • 2 1/4 teaspoons active dry yeast (7 grams or one packet)
  • 3 tablespoons unsalted butter (42 grams), softened
  • 1 teaspoon salt (5 grams)
  • 1 large egg, room temperature
  • 1 tablespoon honey (optional)

Instructions

  1. Make the Tangzhong Starter: In a small saucepan, whisk together 3 tablespoons flour, 1/2 cup water, and 1/4 cup milk until smooth. Heat over medium-low, stirring constantly until thickened to a pudding-like consistency (about 3-5 minutes). Remove from heat and let cool to room temperature.
  2. Activate the Yeast: In a large bowl, combine warm milk (110°F / 43°C), sugar, and yeast. Let it sit until foamy on top, about 5-10 minutes.
  3. Mix the Dough: Add the cooled Tangzhong, flour, salt, egg, honey, and softened butter to the yeast mixture. Stir until a shaggy dough forms. Knead with a stand mixer dough hook on medium speed for about 8 minutes or by hand on a lightly floured surface for 10-12 minutes until smooth and elastic.
  4. First Rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Shape the Rolls: Punch down the dough gently to release air. Divide into 8 equal pieces (about 2.5 oz / 70 grams each). Shape each piece into a smooth ball by folding edges underneath. Arrange balls in a greased 9×5-inch loaf pan or round baking pan, spaced evenly.
  6. Second Rise: Cover the pan loosely and let the rolls rise again until puffy and nearly doubled, about 45 minutes.
  7. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
  8. Finishing Touch: Brush warm rolls with melted butter right out of the oven for a soft, shiny crust.
  9. Cool Slightly & Enjoy: Let rolls cool for at least 15 minutes before serving.

Notes

Keep milk temperature between 105°F and 115°F for best yeast activation. Do not add too much extra flour if dough feels sticky; a slightly tacky dough yields softer rolls. The first rise is crucial for fluffiness. Brushing rolls with melted butter after baking keeps them moist longer. Hand kneading works fine but requires more effort.

Nutrition

Keywords: Japanese milk bread, fluffy bread rolls, Tangzhong bread, homemade bread, soft dinner rolls, easy bread recipe

Find it online: https://tastytuck.com/fluffy-japanese-milk-bread-rolls-recipe-easy-step-by-step-from-scratch/