Fluffy Japanese Hokkaido Milk Bread Recipe

Preparing the Tangzhong 

1. In a small saucepan, combine the 20g of strong white bread flour and 85 ml of water. Whisk them together until there are no lumps and the mixture is smooth.
2. Place the saucepan over medium heat and continuously whisk the mixture as it cooks. Keep whisking to prevent any clumps from forming.
3. Cook the mixture until it thickens into a gel-like consistency. This typically takes about 2 to 3 minutes. You will notice that the mixture becomes thicker and more viscous as it heats up.
4. Once the tangzhong has thickened, remove the saucepan from the heat and let it cool completely. The tangzhong should have a smooth and sticky texture.

Forming the Dough

1. In a mixing bowl of a mixer fitted with the dough hook attachment, combine 325 g of white bread flour, 7 g of fast-action dry yeast, 55 g of sugar, and 1 teaspoon of salt. Mix them together until well combined.
2. Add 105 g of cooled tangzhong (at room temperature), 120 ml of lukewarm milk, and 1 medium egg. Mix on low speed until a rough dough forms.
3. Add the melted butter gradually, and then increase the speed to medium.
4. Knead the dough in the stand mixer for about 8-10 minutes, or until it becomes smooth, and elastic, and pulls away from the sides of the bowl.
5. Shape the dough into a ball and place it in a greased bowl.
6. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Shaping the Dough for Rolls

1. Divide the risen dough into 9 equal portions, approximately 75 grams each.
2. Take each piece and bring all of the edges towards the center to create a compact ball. 
3. Flip the ball over so that the seam side is facing downwards. 
4. Using your palms, cup the dough ball and rotate it on the work surface to create surface tension. This will help the dough keep its shape during baking. 
5. If the dough feels sticky, use a little flour as needed to prevent it from sticking to your hands. 
6. Repeat the process for the remaining portions of dough until all the balls are shaped.
7. Place the shaped rolls into a lightly greased 23 cm (9") springform cake tin or a baking dish of approximately 23cm x 23cm (9 inches x 9 inches) in size or equivalent. 
8. The rolls should be positioned so that they are lightly touching each other, but not too tightly packed.
9. Cover the baking dish with a clean kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until the rolls have doubled in size.

Baking the Bread Rolls

1. Preheat your oven to 180° C (350° F).
2. Once the dinner rolls have risen, if desired, brush the tops with a beaten egg for a shiny crust.
3. Bake them in the preheated oven for about 20-25 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
4. Remove the bread from the oven and let them cool on a wire rack before serving the dinner rolls.

Shaping the Dough for Loaf

1. For the loaf method, divide the dough into three equal pieces, each weighing about 215g. Turn them into balls.
2. Flatten each dough roll into a rectangular, and fold the long sides towards the middle.
3. Roll it tightly from the short side into a log/spiral shape and pinch the seam to seal. Place it to a prepared 9" loaf pan, and repeat with the other 2 rolls.
4. Cover the loaf, let it rise for 45 minutes, brush with a beaten egg, and bake in a preheated oven for 25-30 minutes, or it is deep golden brown.