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Milk Bread Dinner Rolls
5 from 6 votes

Milk Bread Dinner Rolls

Sweet and Fluffy milk bread dinner rolls with no Tangzhong! It's a perfect smaller version of the full milk bread.

Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
Servings: 10 rolls
Calories: 227 kcal
Course: Appetizer, Snacks
Cuisine: Asian, Japanese, Korean, American

Ingredients

Wet Ingredients + salt
  • 3/4 cup milk can use whole milk, 2% low fat
  • 1/4 cup water
  • 1 egg large
  • 60 g butter room temp, unsalted
  • 1 tsp salt sea salt
Dry Ingredients
  • 365 g bread flour 365g = 2 3/4 cups, unbleached
  • 50 g sugar 50g = 3.5 Tbsp
  • 2 Tbsp milk powder for bread
  • 2 Tbsp potato starch optional but recommended
  • 2 tsp instant yeast 2 tsp = 1 packet instant yeast = 7g
For coating bowls and bread pan
  • 1 Tbsp butter unsalted

Instructions

    Cup of Yum
  1. Preheat oven to 350℉
  2. Bring butter to room temperature or use the microwave to soften butter
  3. Bring egg to room temp and warm milk + water (to bath water temperature)
  4. In a bowl, add all dry ingredients (not the salt) and mix.
  5. In a stand mixer, add all the wet ingredients (milk, water, butter, egg) + salt.
  6. To the stand mixer bowl with wet ingredients, add remaining dry ingredients. Then make a little divot and add yeast to it. Using the dough hook, start the stand mixer in low speed for 1-2 min until dry ingredients are all mixed in.
  7. Increase the mixer speed to medium high (8 out of 10) and mix the dough for 12 min. Until it forms one dough ball.
  8. While the dough is mixing, coat the inside of a bowl with butter. Also, coat the cake or pie pan with butter.
  9. Remove the dough from the mixer bowl and form it lightly into a ball and ransfer into a buttered bowl.
  10. Cover with a plastic wrap or towel and let it sit in a warm location 40 to 60 min or 100℉ oven for 40 min until the dough doubles in size.
  11. Once the dough has risen, transfer dough onto a floured smooth surface (granite/marble or wooden cutting board works well). Divide dough into 2 equal parts then divide each half into 4 to 5 equal size pieces to make 10 milk bread rolls.
  12. Roll and shape each dough ball into a round ball. Watch my video to see how I do it.
  13. Place the dough balls on a buttered cake pan or pie pan. Cover with plastic wrap and let it rise for 30 min in a warm location again or in a proving oven.
  14. When the dough balls have risen, lightly brush the top with milk or egg wash.
  15. Bake at 350℉ oven for 20 min.
  16. Remove from oven and let it cool for 15 min or longer and enjoy. Note, the bread may be too soft and get squished if you try to handle it before it's cooled down a bit.

Notes

  • Use this milk bread roll to make my Potato Salad Sandwich or Ang Butter (앙버터) sandwich. 
  • If you want to use a bread machine to make the dough, you can use my Milk Bread for Bread Machine recipe up to the step of making the dough and 1st proof. But my milk bread rolls recipe is different after that so be sure to come back and follow the instructions in this recipe.
  • If you don't want to use milk powder, follow my regular Milk Bread recipe dough and make and use the Tangzhong starter - that should definitely give you similar results.
  • Note potato starch is NOT potato flour.  Potato starch is a new addition to my milk bread recipe after reading a comment from a reader (thank you Bab!) who said it came out even more perfect after adding some potato starch to my recipe. I tried it and I had to put it in!! But it's NOT a must. Adding it does make it a little less sticky.
  • STORAGE - It can be stored in a closed container or plastic bag for 1-2 days but should be refrigerated or frozen after that.

Nutrition Information

Calories 227kcal (11%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 18mg (6%) Sodium 126mg (5%) Potassium 109mg (2%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 234IU (5%) Vitamin C 0.1mg (0%) Calcium 44mg (4%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10 rolls

Amount Per Serving

Calories 227

% Daily Value*

Calories 227kcal 11%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 18mg 6%
Sodium 126mg 5%
Potassium 109mg 2%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 234IU 5%
Vitamin C 0.1mg 0%
Calcium 44mg 4%
Iron 0.4mg 2%

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