Japanese Milk Bread Rolls Recipe
This recipe is for super soft and fluffy authentic Japanese milk bread rolls, that have a sweet buttery milky flavor and texture that literally melts in your mouth. Japanese milk bread rolls are my new favorite and there here to stay.
If you have been looking for an easy milk bread recipe then this is the best one. You will be surprised how easy this Japanese Hokkaido milk bread recipe is to prepare, so don’t sweat it…you got this! In just a couple of hours, you will be enjoying your own homemade milk bread.
I really think the ubiquitous classic French Brioche Bread that we find in every bakery selection at our local grocery store has really met its match with this up and coming Japanese milk bread which is also referred to as tangzhong milk bread, or Hokkaido milk bun or roll.
It was love at first bite since the first time I mixed up a batch of these Hokkaido milk buns, since then I have perfected the recipe and improved the tanzhong which is a roux starter made up of flour, water, and milk that is traditionally used to prepare these Japanese sweet buns.
As mentioned above, Traditional Japanese milk bread rolls are made using a roux starter that is called “Tanzhong”. The tangzhong technique involves cooking a portion of the flour with milk, water, or both then adding it to the final dough during the mixing process. This allows the milk bread dough to be hydrated more with liquids since the starches have gelatinized resulting in an incredibly soft texture.
The tangzhong used to make these rolls is simple and quick to prepare, it will only take about 5 minutes, just combine the water, milk, and flour and cook and you’re done.
Just a heads up, this recipe is good to fill two flat or round 8-inch baking pans, each sweet roll weighs around 50 grams.
Ready To Make These Japanese Milk Bread Rolls? Let’s do it!
Ingredients For Japanese Milk Bread Rolls
- 3 cups all purpose or bread flour (360 grams)
- 2/3 cup of whole milk (134 grams)
- 1 1/4 teaspoon salt (7 grams)
- 1/3 cup granulated sugar (67 grams)
- 3 teaspoons instant yeast, or (18 grams of fresh yeast)
- 1 large egg (50 grams)
- 5 tablespoons unsalted butter, cut into small cubes (72 grams)
Ingredients For Tangzhong Starter
- 2 1/2 tablespoon all purpose or bread flour (18 grams)
- 4 tablespoons whole milk (57 grams)
- 4 tablespoons water (57 grams)
Ingredients For Milk Bread Glaze
- 1 large egg (50 grams)
- 1 teaspoon milk (5 grams)
How To Make Japanese Milk Bread?
- Start by preparing the tangzhong starter. Add the water, milk, and flour into a small pot on medium-low heat. Mix together using a whisk constantly for about 3-5 minutes or until the tangzhong (roux) begins to thicken.
- Remove the roux starter from the heat and continue to stir until a thick pasty consistency is achieved. Transfer the tangzhong into a bowl to cool down at room temperature for 20 minutes.
- Prepare the Japanese milk bread dough. Add the tangzhong starter, flour, yeast, salt, sugar, egg, and milk into a mixing bowl with the hook attachment and mix on slow speed for 5 minutes, then increase the speed and continue to mix the dough for 2 minutes. Stop the machine and add the butter, mix again on slow for 2 minutes, then increase the speed and mix for additional 3-4 minutes or until the dough is fully developed. The tangzhong dough will be smooth and elastic and with a nice sheen. You can also knead the dough by hand or use a bread machine.
- Transfer the dough into a greased or floured bowl, cover it with a plastic sheet and allow to rest for 60 minutes.
- Grease two 8-inch round cake pans and set aside.
- Turn the dough over onto a floured working surface and gently deflate it.
- Divide the dough into 14 equal parts or scale each dough piece at 50 grams.
- Using your hands, shape and round each piece into a round dough ball.
- Place one dough ball into the center of each pan followed by the remaining 6 dough pieces around it. If you don’t have a round cake pan, you can use 2 flat baking pan sheets lined with parchment paper, you can cluster them together or space each piece apart to make individual rolls.
- Place in a warm spot covered with a cloth or plastic sheet and allow to proof for about 45-60 minutes or until the dough reaches the rim of the cake pan. If baking on a flat pan, the dough is ready when it doubles in size.
- Prepare the egg wash glaze. Beat the egg and milk together until well combined, then brush the top of each bun.
- Bake in a preheated oven set to 190°C (375°F) for approximately 16-18 minutes or until golden brown.
- Allow the Japanese milk rolls to cool on a wire rack.
- Enjoy!
Traditional Japanese Milk Bread Recipe
Ingredients
- 3 cups all purpose or bread flour 360 grams
- 2/3 cup of whole milk 134 grams
- 1 1/4 teaspoon salt 7 grams
- 1/3 cup granulated sugar 67 grams
- 3 teaspoons instant yeast or (18 grams of fresh yeast)
- 1 large egg 50 grams
- 5 tablespoons unsalted butter cut into small cubes (72 grams)
INGREDIENTS FOR TANGZHONG STARTER
- 2 1/2 tablespoon all purpose or bread flour 18 grams
- 4 tablespoons whole milk 57 grams
- 4 tablespoons water 57 grams
INGREDIENTS FOR MILK BREAD GLAZE
- 1 large egg 50 grams
- 1 teaspoon milk 5 grams
Instructions
- Start by preparing the tangzhong starter. Add the water, milk, and flour into a small pot on medium-low heat. Mix together using a whisk constantly for about 3-5 minutes or until the tangzhong (roux) begins to thicken.
- Remove the roux starter from the heat and continue to stir until a thick pasty consistency is achieved. Transfer the tangzhong into a bowl to cool down at room temperature for 20 minutes.
- Prepare the Japanese milk bread dough. Add the tangzhong starter, flour, yeast, salt, sugar, egg, and milk into a mixing bowl with the hook attachment and mix on slow speed for 5 minutes, then increase the speed and continue to mix the dough for 2 minutes. Stop the machine and add the butter, mix again on slow for 2 minutes, then increase the speed and mix for additional 3-4 minutes or until the dough is fully developed. The tangzhong dough will be smooth and elastic and with a nice sheen. You can also knead the dough by hand or use a bread machine.
- Transfer the dough into a greased or floured bowl, cover it with a plastic sheet and allow to rest for 60 minutes.
- Grease two 8-inch round cake pans and set aside.
- Turn the dough over onto a floured working surface and gently deflate it.
- Divide the dough into 14 equal parts or scale each dough piece at 50 grams.
- Using your hands, shape and round each piece into a round dough ball.
- Place one dough ball into the center of each pan followed by the remaining 6 dough pieces around it. If you don’t have a round cake pan, you can use 2 flat baking pan sheets lined with parchment paper, you can cluster them together or space each piece apart to make individual rolls.
- Place in a warm spot covered with a cloth or plastic sheet and allow to proof for about 45-60 minutes or until the dough reaches the rim of the cake pan. If baking on a flat pan, the dough is ready when it doubles in size.
- Prepare the egg wash glaze. Beat the egg and milk together until well combined, then brush the top of each bun.
- Bake in a preheated oven set to 190°C (375°F) for approximately 16-18 minutes or until golden brown.
- Allow the Japanese milk rolls to cool on a wire rack.
- Enjoy!
