Japanese Milk Bread Dinner Rolls
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5.0
21 reviews
Excellent
Japanese Milk Bread Dinner Rolls
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Soft, fluffy, and tender homemade rolls due to a special technique. This game changing technique makes all of the difference in making melt-in-your-mouth rolls.
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Ingredients
Tangzhong Starter:
- 1/2 cup whole milk (may substitute with 1 or 2% milk)
- 1/2 cup water
- 1/4 cup bread flour
Yeast Mixture:
- 1/2 cup warm water (about 110 degrees)
- 2 Tablespoons instant yeast
- 1/2 teaspoon sugar
Dough:
- 4 3/4 cups bread flour
- 2 teaspoons salt
- 1/3 cup sugar
- 2 large eggs
- 1/2 cup whole milk
- 6 Tablespoons butter (melted)
Garnish:
- 1 large egg (for egg wash)
- melted butter (for brushing on the top after baking)
Instructions
- Prepare the Tangzhong: In a small saucepan, combine the tangzhong ingredients—whole milk, flour, and water. Set the pan over medium heat and whisk constantly until the mixture thickens into a smooth, paste-like consistency. This will take a few minutes. Once it reaches this texture, remove the pan from heat and let the tangzhong cool to room temperature.
- Activate the Yeast: In a small bowl, mix the yeast with warm water and a pinch of sugar, stirring gently. Place the bowl in a warm spot and let the mixture sit for about 10 minutes, or until it becomes foamy. This "proofing" step ensures your yeast is active and ready to leaven the dough.
- Combine the Dry Ingredients: In the bowl of a stand mixer, add the flour, sugar, and salt, and stir briefly to mix. Make a well in the center, then add in the cooled tangzhong, the yeast mixture, additional milk, and eggs.
- Mix the Dough: Using the dough hook attachment, mix on low speed, scraping down the sides occasionally to ensure even mixing. When the dough begins to come together, increase the speed to medium-low.
- Add the Butter: Gradually add in the melted butter. Continue kneading for about 5-7 minutes, or until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. The dough should feel slightly sticky but not overly wet.
- Shape and Rise: Transfer the dough to a lightly floured surface and shape it into a smooth ball. Place the dough ball into a lightly greased bowl, cover it with a damp towel, and let it rise in a warm area for 1-2 hours, or until it has doubled in size.
- Divide and Shape Rolls: Once the dough has risen, divide the dough into about 15-18 rolls. If you want larger rolls, make 15 rolls but you can make 18 medium-sized rolls. Roll each piece into a tight, smooth ball by tucking the edges under and rolling with your palm on the work surface. To shape, roll each portion into a ball by cupping your hand over it and rolling in a circular motion on the counter.
- Second Proofing: Lightly grease a 9x13-inch baking dish and arrange the dough balls. Cover with a damp towel and allow them to proof for another 45 minutes -- 1 hour.
- Apply the Egg Wash: In a small bowl, beat together one egg with a splash of whole milk to create an egg wash. Gently brush the tops of the rolls with the egg wash to encourage a glossy, golden-brown finish.
- Bake the Rolls: Preheat your oven to 350°F. Bake the rolls for 22-28 minutes on a middle rack. To prevent over-browning, you can tent a piece of foil over the rolls halfway through baking if needed.
- Finish with Butter and Salt: Remove the rolls from the oven and, while still warm, brush them with melted butter and sprinkle with flaky sea salt for extra flavor.
Notes
- There is so much information within the blog post including answers to frequently asked questions and more.
- How Do I Prevent Over-Browning?If the tops of your rolls are browning too quickly, place a piece of foil on the top rack of your oven halfway through baking to protect them while they finish cooking through. I found this works wonders to bake the roll completely through without becoming too brown.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
43mg
(14%)
Sodium
307mg
(13%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
184IU
(4%)
Vitamin C
0.001mg
(0%)
Calcium
28mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 307mg | 13% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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