Strawberry Swirl Japanese Milk Bread Rolls

Name: Strawberry Swirl Japanese Milk Bread Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 4 h 50 min
Yield: 12 rolls
Ingredients: 3 tbsp flour; 6 tbsp whole milk; 1/2 cup whole milk; 7 grams active dry yeast; 2.5 cups flour (320 grams); 1/4 cup sugar; 1 tsp salt; 2 eggs; 4 tbsp butter; 12 tsp strawberry jam

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings
12 rolls
Course
Side Dish
Cuisine
Japanese

Strawberry Swirl Japanese Milk Bread Rolls

Jayce Carter

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Here's how you can make strawberry swirled, 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! Try these Japanese Milk Bread Rolls tonight!

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Ingredients

Servings

For the tangzhong:

3 tbsp flour
6 tbsp whole milk

For the Japanese milk bread rolls:

1/2 cup whole 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
2 eggs room temperature, one egg for the dough, one egg for egg wash
4 tbsp butter room temperature, broken into 1 tbsp blocks
12 tsp strawberry jam

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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 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 9×12 pan, cover, and let proof (covered) for 10 minutes.
After, use a rolling pin and roll each ball into a rectangular or long oval shape, whichever is easiest for you.
In the middle of the rolled dough, spread a thin layer of jam.
Then, take the long side of the dough, fold it into the middle, take the other side of the dough and fold it over to the “middle” as well, overlapping the first fold. Then roll up the dough, like a fruit roll up.
Place all the strawberry jam filled dinner rolls into a greased pan or parchment lined pan and proof again for 30-40 minutes.
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 30 minutes or until the tops are golden brown.
Serve once ready