Japanese Milk Bread Rolls
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5.0
3 reviews
Excellent
Japanese Milk Bread Rolls
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Here’s how you can make fluffy, pillowy soft Hokkaido style milk bread rolls at home with this simple recipe. The perfect make ahead bread as they stay soft for days!
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Ingredients
For the tangzhong:
- 3 tbsp flour
- 6 tbsp milk
For the Japanese milk bread rolls:
- 1/2 cup milk warmed to 30C
- 7 grams active dry yeast 1 packet
- 2.5 cups flour (320 grams) I used all purpose flour
- 1/4 cup sugar plain white sugar
- 1 tsp salt I used pink Himalayan salt because that’s all I own!
- 2 eggs room temperature, one egg for the dough, one egg for egg wash
- 4 tbsp butter room temperature, broken into 1 tbsp blocks
Instructions
- To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
- Set the tangzhong aside to cool and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes.
- While the yeast is blooming, prep your dough by combining flour, sugar, and salt in your mixer bowl.
- When ready, on your low speed setting, combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes. Increase speed to medium and knead dough for another 3-5 minutes until smooth, adding in the butter in 1 tbsp blocks.
- When done, remove the dough from the mixer bowl and on a clean surface, gently shape the dough into a ball by turning it gently by tucking the dough under itself. Place the dough ball into a greased bowl and cover with plastic or a tea towel. Allow to proof for 1-2 hours or until the dough has doubled.
- Once doubled, transfer dough to a lightly floured work surface. Divide dough into 9 (or 12) equal pieces and gently roll the dough into a ball by folding the edge of the dough into the middle, pinching the folds together, then flipping the dough over and turn the dough in a circular motion to round it out.
- Place the dough balls into a grease 9×9 or 9×12 pan, cover, and let proof for 1-2 hours, or until it has doubled.
- Once ready, brush the tops of the bread with an egg wash (1 egg + 1 splash of milk, mixed together) and bake at 350F for 20-25 minutes or until the tops are golden brown.
- Serve once ready.
Equipments used:
Nutrition Information
Show Details
Serving
9g
Calories
233kcal
(12%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
52mg
(17%)
Sodium
329mg
(14%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
249IU
(5%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 9g | |
| Calories | 233kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 329mg | 14% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 249IU | 5% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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