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Japanese Milk Bread Rolls

Close-up of freshly prepared Japanese Milk Bread Rolls
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Japanese Milk Bread Rolls are soft, fluffy, and slightly sweet dinner rolls made with a unique tangzhong starter, perfect for sandwiches or as a comforting side.

Ingredients

Scale
  • 2 1/2 cups bread flour
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1/2 cup warm whole milk
  • 1/4 cup heavy cream
  • 1 large egg
  • 1/4 cup tangzhong (cooked flour paste)
  • 3 tbsp unsalted butter, softened

Instructions

  1. Make the tangzhong by whisking 2 tbsp bread flour with 1/2 cup water in a small saucepan. Cook over low heat, stirring constantly until thickened. Cool completely.
  2. In a mixing bowl, combine bread flour, sugar, salt, and yeast.
  3. In a separate bowl, mix warm milk, cream, egg, and the cooled tangzhong.
  4. Gradually add the wet ingredients to the dry ingredients and knead until a smooth dough forms.
  5. Add softened butter and continue kneading until fully incorporated and dough is elastic.
  6. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
  7. Punch down the dough and divide into 8 equal portions. Shape each into a ball and place in a greased baking dish.
  8. Cover and let rise again until doubled, about 45 minutes.
  9. Preheat oven to 350°F (175°C). Brush rolls with milk or egg wash if desired.
  10. Bake for 20-25 minutes until golden brown.
  11. Cool slightly before serving.

Notes

For extra softness, brush the warm rolls with melted butter right after baking. These rolls are excellent for sliders or as a side with soup.

Find it online: https://auntyspices.com/japanese-milk-bread-rolls/