Japanese Milk Bread Dinner Rolls
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5
21 reviews
Excellent
Japanese Milk Bread Dinner Rolls
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Japanese Milk Bread Dinner Rolls use a tangzhong starter combined with a yeast-leavened dough enriched with eggs, milk, sugar, and butter. The tangzhong method yields rolls with a soft, fluffy crumb and slightly sweet flavor. Glazing with egg wash and brushing with butter after baking produces a shiny, tender crust. The technique produces a well-risen, tender roll with characteristic milk bread texture.
Description
This recipe begins by preparing the tangzhong starter, a cooked mixture of milk, water, and flour thickened into a paste, which is then cooled. The starter helps retain moisture in the dough, contributing to the bread’s soft and fluffy texture. The yeast mixture is proofed separately, then combined with flour, sugar, salt, eggs, milk, and melted butter in a mixer. Kneading and mixing produce a smooth dough that rises well owing to the tangzhong and yeast activity. The dough is shaped into dinner rolls, egg washed for a glossy finish, and baked until golden. The final rolls have a light crumb with a slight sweetness and tender crust.
To prevent over-browning, covering the tops loosely with foil partway through baking is recommended if needed. Brushing with melted butter after baking keeps the crust soft and flavorful. The preparation is suited for home bakers seeking a tender yeast roll with uniquely soft texture.
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Ingredients
Tangzhong Starter:
- 1/2 cup milk may substitute with 1 or 2% milk, whole
- 1/2 cup water
- 1/4 cup bread flour
Yeast Mixture:
- 1/2 cup water about 110 degrees, warm
- 2 Tablespoons instant yeast
- 1/2 teaspoon sugar
Dough:
- 4 3/4 cups bread flour
- 2 teaspoons salt
- 1/3 cup sugar
- 2 large egg
- 1/2 cup milk whole
- 6 Tablespoons butter (melted)
Garnish:
- 1 large egg (for egg wash)
- butter for brushing on the top after baking, melted
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
- If the roll tops brown too quickly during baking, tent them with foil to prevent over-browning while the interior finishes baking.
- Use whole milk for the tangzhong and dough for best richness but 1% or 2% milk can be substituted.
- Brushing the baked rolls with melted butter helps to keep the crust soft and adds flavor.
Nutrition Information
Show Details
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%)
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
21 reviews
Excellent
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