Japanese Milk Bread Rolls are a popular and beloved bread variety known for their incredibly soft, fluffy, and slightly sweet texture. The use of a tangzhong (a roux made from flour, water, and milk) in the dough contributes to a unique, light, and fluffy crumb. The rolls have a melt-in-your-mouth quality that sets them apart from other bread varieties.
Japanese Milk Bread Rolls are incredibly versatile and can be enjoyed in various ways. They make fantastic dinner rolls, sandwich buns, or simply as a delightful snack. The soft and sweet nature of these rolls pairs well with both savory and sweet toppings or fillings.
In Japan, this style of bread is a staple in bakeries and households. Its popularity has also spread globally, and many people appreciate the meticulous preparation and attention to detail that go into creating these perfect rolls.
Ingredients:
Tangzhong (starter)
- 3 tablespoons (43g) water
- 3 tablespoons (43g) milk, whole preferred
- 2 tablespoons (14g) King Arthur Unbleached Bread Flour
Dough
- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
- 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (6g) salt
- 1 tablespoon instant yeast
- 1/2 cup (113g) milk, whole preferred
- 1 large egg
- 4 tablespoons (57g) unsalted butter, melted (40ml oil)
Instructions:
1. Making Tangzhong (Starter):
- In a small saucepan, whisk together water, whole milk, and bread flour until no lumps remain.
- Place the saucepan over low heat and cook the mixture, whisking constantly, until it thickens and the whisk leaves lines on the bottom of the pan (about 3 to 5 minutes).
- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
2. Preparing Dough:
- In a large mixing bowl, combine the tangzhong with the remaining dough ingredients
- Mix and knead the ingredients until a smooth, elastic dough forms. This can be done by hand, using a mixer, or a bread machine.
- Shape the dough into a ball and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until it becomes puffy (it doesn't necessarily need to double in bulk).
3. Shaping buns:
- Gently deflate the dough and divide it into 8 equal pieces for large rolls or 10 equal pieces for medium-sized rolls. Shape each piece into a ball.
- Place the rolls into a lightly greased 8" or 9" round cake pan or other shape pan. Cover the pan and let the rolls rest for 40 to 50 minutes until they become puffy.
4. Baking:
- Preheat the oven to 180°C (350°F).
- Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water).
- Bake for 25 to 30 minutes until the rolls are golden brown on top.
- Remove the rolls from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a rack to cool completely.
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