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Japanese hokkaido milk bread

Traditional Japanese Milk Bread Recipe

This recipe is for super soft and fluffy traditional Japanese milk bread rolls also known as hokkaido milk bread or tangzhong milk bread rolls. Ridiculously addictive, these sweet buttery milky buns have a texture that literally melts in your mouth after every bite. The best thing is this Japanese milk bread recipe is super easy and quick to prepare, in no time you will be enjoying your own homemade milk rolls.
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Prep Time 30 minutes
Cook Time 18 minutes
Dough Resting Plus Final Proof 2 hours
Total Time 2 hours 48 minutes
Course Bread, Breads
Cuisine Japanese
Servings 8 people
Calories 100 kcal

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!
Keyword Czech Sweet Rolls, Hokkaido milk bread, Japanese Bread, Japanese Buns, Japanese Milk Bread, Japanese Milk Bun, Japanese Milk Rolls, Milk Bread, Sweet Buns, Tangzhong, Tangzhong milk bread rolls, Traditional Japanese Milk Bread Rolls