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Japanese Milk Bread Rolls

These Japanese Milk Bread Rolls are legendary for their unbelievably tender crumb and slightly sweet, milky flavor, making them a crowd-pleasing and giftable treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 rolls

Equipment

  • Small bowl for activating yeast
  • Small saucepan for making tangzhong
  • Whisk for tangzhong and mixing
  • Large mixing bowl or stand mixer bowl
  • stand mixer with dough hook optional, for kneading
  • Spatula for mixing by hand
  • Plastic wrap for covering dough
  • damp kitchen towel for covering dough
  • Baking pan greased, for shaping rolls
  • Pastry brush for egg wash
  • Wire rack for cooling

Ingredients
  

Yeast Mixture

  • 1 tablespoon active dry yeast Make sure your yeast is fresh for a good rise!
  • 0.25 cup water warmed (105-110°F)

Tangzhong Mixture

  • 4 tablespoons whole milk Adds richness and a lovely subtle sweetness.
  • 2 tablespoons water Works with the milk to create the paste.
  • 2 tablespoons all-purpose flour This is what creates the magical thickening agent.

Dough

  • 2.5 cups all-purpose flour Our sturdy base.
  • 0.5 cup whole milk room temperature
  • 0.25 cup granulated sugar Just enough sweetness to make them irresistible.
  • 1 teaspoon kosher salt Balances the sweetness and enhances flavor.
  • 2 large eggs room temperature (divided: one whole egg for richness, and one yolk for extra tenderness!)
  • 3 tablespoons unsalted butter softened
  • 1 tablespoon water To help bring everything together.

Egg Wash

  • 1 tablespoon water for egg wash

Instructions
 

  • Activate the Yeast: In a small bowl, combine the warmed water and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it gets foamy.
  • Make the Tangzhong: In a small saucepan, whisk together the 4 tablespoons of milk, 2 tablespoons of water, and 2 tablespoons of flour. Cook over medium-low heat, whisking constantly, until it thickens into a paste. Remove from heat and let it cool completely.
  • Combine Wet Ingredients: In a large mixing bowl, combine the cooled Tangzhong mixture, the room temperature milk, the activated yeast mixture, one whole egg, and the egg yolk. Whisk until well combined.
  • Add Dry Ingredients: Add the all-purpose flour, granulated sugar, and kosher salt to the wet ingredients.
  • Mix the Dough: Mix everything together until a shaggy dough forms. If using a stand mixer, mix on low speed. If mixing by hand, use a sturdy spoon or spatula.
  • Knead the Dough: Knead for 8-10 minutes in a stand mixer on medium-low speed, or 10-15 minutes by hand on a lightly floured surface, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  • Incorporate the Butter: Add the softened butter, 1 tablespoon at a time, kneading after each addition until fully incorporated. Continue kneading until the dough is even smoother and more elastic.
  • First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  • Shape the Rolls: Gently punch down the dough. Turn it out onto a lightly floured surface and divide into 8-10 equal portions. Shape them into balls or create the classic swirl by flattening each piece, rolling it up tightly, and placing seam-side down in a greased baking pan.
  • Second Rise: Cover the shaped rolls loosely and let them rise in a warm place for about 45-60 minutes, or until puffy and nearly doubled in size.
  • Egg Wash & Bake: Preheat oven to 350°F (175°C). Whisk together the remaining egg white and 1 tablespoon of water. Gently brush the tops of the rolls. Bake for 15-20 minutes, or until golden brown and sound hollow when tapped.
  • Cool and Enjoy: Let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm!

Notes

Tangzhong mixture can be made a day in advance and stored in the refrigerator. Bring to room temperature before using. For a nuttier flavor, substitute a small portion of all-purpose flour with bread flour. Reduce sugar for less sweetness. Add honey to Tangzhong or cinnamon/sugar inside rolls for variation. Use only milk in Tangzhong for richer dough.