Japanese Milk Bread Rolls

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5 from 15 votes

Japanese Milk Bread Rolls are soft, fluffy rolls made using a mixture of bread flour, milk, sugar, yeast, salt, and butter. The dough is enriched with butter added gradually and then allowed to rise until light and airy. The rolls are dusted with flour before baking, resulting in a tender crumb and slightly sweet flavor typical of milk bread. These rolls are ideal for breakfast, sandwiches, or alongside meals where a mildly sweet, soft bread is welcomed.

Prep Time

1 hr

Cook Time

25 mins

Total Time

1 hr 25 mins

Servings: 12

Calories: 95 kcal

Course: Side Dish, Snacks, Bread

Cuisine: Asian, Japanese

Ingredients

¾ cup milk ( I used 2 %)
¼ cup sugar
2 teaspoons active dry yeast
2 cups bread flour
½ teaspoon salt
1 tablespoon butter unsalted

Topping:

½ tablespoon bread flour (Dusting on top of the dough)

Instructions

Cup of Yum

Pour ¾ cup of milk (warm the milk in the microwave for 10-20 seconds or leave it at room temperature for an hour before using) and add ¼ cup of sugar into the Bosch mixer or a mixer.
Next, add 2 teaspoons of active dry yeast.
Turn on the Bosch mixer, the lowest setting #1, let it mix a little bit, cover the lid and wait for 5 minutes.
Meanwhile, put 2 cups of bread flour into the container. Then, add ½ teaspoon of salt. Mix them well.
The following, turn on the Bosch mixer the lowest speed #1, slowly add the flour mixture from step 4 into the yeast mixture in step 3. Then, change the speed to medium #2 or 3.
While the dough is mixing, cut 1 tablespoon of unsalted butter into small cubes. Then, add the butter into the dough one at a time. Let the Bosch mixer run for 15 minutes until the dough is not too sticky.
After that, put the dough into a mixing bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the dough rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes.)
While waiting for the dough, put a parchment paper into the pan (9.5 inches square pan) and spray some oil.
After the dough rises double size, roughly divide the dough into 12 pieces. (If you want the perfect size, you need to weigh them.)
Roll the dough into a ball and put them on the pan.
Cover the dough rolls with wet towel and wait 15-30 minutes at the room temperature. (To speed the time, I usually preheat the oven to 200 F. Then, turn off the oven and put the dough with a wet cloth cover into the oven for 5-10 minutes.)
Put ½ tablespoon of bread flour into a strainer and dust the flour over the dough.
Preheat the oven at 350 F, then drop the temperature and bake them at 300 F for 18-22 minutes.

Notes

Use warm milk by leaving it at room temperature for an hour or microwaving it briefly to activate the yeast well.
Add butter cut into small pieces one at a time while mixing to help achieve the right dough consistency.
Mix the dough for about 15 minutes until it is slightly sticky but elastic.
Let the dough rise covered with a damp cloth for 45 minutes to an hour at room temperature.
To speed up rising, place the dough in a turned-off oven preheated to 200°F for 15 to 30 minutes.
Before baking, dust the dough surface with flour to prevent sticking and improve crust texture.
Bake at 300°F for 18 to 22 minutes until the rolls turn slightly golden brown.

Nutrition Information

Calories 95kcal (5%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 104mg (4%) Potassium 45mg (1%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 54IU (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 95

% Daily Value*

Calories	95kcal	5%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	2g	3%
Saturated Fat	1g	5%
Cholesterol	4mg	1%
Sodium	104mg	4%
Potassium	45mg	1%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	54IU	1%
Calcium	20mg	2%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.