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Fluffy Japanese Milk Bread Rolls

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Soft, fluffy Hokkaido-style Japanese milk bread rolls with a tender, pillowy texture that stays fresh for days, made using the tangzhong method.

Ingredients

Scale
  • 250g (2 cups) bread flour
  • 120ml (½ cup) whole milk
  • 30g (2 tablespoons) unsalted butter, softened
  • 50g (¼ cup) sugar
  • ½ teaspoon salt
  • 5g (1 teaspoon) instant yeast
  • 1 large egg
  • 65ml (¼ cup) water (for tangzhong)
  • 15g (1 tablespoon) all-purpose flour (for tangzhong)

Instructions

  1. Make the Tangzhong (Water Roux): In a small saucepan, whisk together 65ml (¼ cup) water and 15g (1 tablespoon) all-purpose flour until smooth. Place over medium heat and stir constantly until the mixture thickens to a paste-like consistency (about 3 minutes). Remove from heat and let it cool to room temperature (about 30 minutes).
  2. Mix the Dough: In a large bowl or stand mixer, combine 250g (2 cups) bread flour, 50g (¼ cup) sugar, ½ teaspoon salt, and 5g (1 teaspoon) instant yeast. Add the cooled tangzhong, 120ml (½ cup) whole milk, 1 large egg, and 30g (2 tablespoons) softened unsalted butter. Stir until the dough comes together.
  3. Knead the Dough: Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for about 10 minutes until smooth, elastic, and slightly tacky. The dough should stretch without tearing easily (windowpane test). If too sticky, sprinkle a little flour but do not overdo it.
  4. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Shape the Rolls: Gently punch down the dough to release air. Divide into 8 equal portions (about 60g/2 oz each). Roll each into a smooth ball by tucking edges under. Arrange rolls side by side in a greased 9×5-inch loaf pan or spaced on a baking tray.
  6. Second Rise: Cover loosely with plastic wrap or a damp cloth. Let the rolls rise for 45 minutes to 1 hour, until puffy and almost doubled.
  7. Bake: Preheat oven to 350°F (175°C). Brush tops with milk or beaten egg for a shiny crust. Bake for 20-25 minutes until golden brown and rolls sound hollow when tapped.
  8. Cool: Remove from oven and let rolls cool slightly before removing from pan. Best enjoyed warm but stay soft for days.

Notes

Do not skip the tangzhong step for softness and freshness. Knead until dough passes the windowpane test but avoid over-kneading. Use softened butter to avoid lumps. Cover dough well during rises to prevent drying. For softer crust, cover rolls with a damp cloth after baking while cooling.

Nutrition

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

Find it online: https://jodierecipes.com/fluffy-japanese-milk-bread-rolls-recipe-easy-hokkaido-style-tutorial/