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5.0 from 3 votes

Japanese Milk Bread Rolls

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!

Prep Time
17 mins
Cook Time
17 mins
Additional Time
4 hrs
Total Time
4 hrs 42 mins
Servings: 9 rolls
Calories: 233 kcal
Course: Side Dish
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. Set the tangzhong aside to cool and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes.
  3. While the yeast is blooming, prep your dough by combining flour, sugar, and salt in your mixer bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve once ready.

Nutrition Information

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

% 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.