Milk Bread Rolls

Milk Bread Rolls

Pillowy soft rolls made with a cooked flour-milk paste for extra tenderness.

Total 3 hr Makes 12 rolls Calories 190/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These Japanese-style milk bread rolls use the tangzhong method, a cooked flour paste that locks in moisture for a cloud-like, pull-apart texture. Slightly sweet with a golden, tender crust, they work well alongside dinner or as a base for sliders. The dough takes patience through two rises, but the result stays soft for days.

Ingredients

  • 3 tablespoons bread flour
  • 1/2 cup whole milk
  • 1/4 cup water
  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons salt
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup whole milk, warmed
  • 1 large egg
  • 3 tablespoons unsalted butter, softened
  • 1 large egg, beaten, for egg wash
  • 1 tablespoon whole milk, for egg wash

Method

  1. In a small saucepan, whisk together 3 tablespoons bread flour, 1/2 cup milk, and 1/4 cup water until smooth and free of lumps.

  2. Cook the mixture over medium-low heat, whisking constantly, until it thickens into a thick paste that holds a trail from the whisk, about 2 to 3 minutes.

  3. Transfer the tangzhong paste to a bowl and cover with plastic wrap pressed directly onto the surface. Let cool to room temperature, about 15 minutes.

  4. In the bowl of a stand mixer fitted with the dough hook, combine the 3 cups bread flour, sugar, salt, and instant yeast.

  5. Add the cooled tangzhong paste, warmed milk, and egg to the dry ingredients. Mix on low speed until a rough dough forms, about 2 minutes.

  6. Increase speed to medium and knead for 5 minutes, then add the softened butter in two additions, kneading until fully incorporated and the dough is smooth and elastic, about 10 more minutes.

  7. Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

  8. Punch down the dough and divide into 12 equal pieces, about 60 grams each. Shape each piece into a tight, smooth ball.

  9. Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled, about 45 minutes.

  10. Preheat the oven to 350°F (175°C).

  11. Brush the tops of the rolls gently with the beaten egg and milk mixture.

  12. Bake until deep golden brown on top and the rolls sound hollow when tapped, 22 to 25 minutes.

  13. Let the rolls cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

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Milk Bread Rolls

These Japanese-style milk bread rolls use the tangzhong method, a cooked flour paste that locks in moisture for a cloud-like, pull-apart texture. Slightly sweet with a golden, tender crust, they work well alongside dinner or as a base for sliders. The dough takes patience through two rises, but the result stays soft for days.

3 hr 12 rolls 190 cal

Ingredients

  • 3 tablespoons bread flour
  • 1/2 cup whole milk
  • 1/4 cup water
  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 1/4 teaspoons salt
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup whole milk, warmed
  • 1 large egg
  • 3 tablespoons unsalted butter, softened
  • 1 large egg, beaten, for egg wash
  • 1 tablespoon whole milk, for egg wash

Method

  1. 1

    In a small saucepan, whisk together 3 tablespoons bread flour, 1/2 cup milk, and 1/4 cup water until smooth and free of lumps.

  2. 2

    Cook the mixture over medium-low heat, whisking constantly, until it thickens into a thick paste that holds a trail from the whisk, about 2 to 3 minutes.

  3. 3

    Transfer the tangzhong paste to a bowl and cover with plastic wrap pressed directly onto the surface. Let cool to room temperature, about 15 minutes.

  4. 4

    In the bowl of a stand mixer fitted with the dough hook, combine the 3 cups bread flour, sugar, salt, and instant yeast.

  5. 5

    Add the cooled tangzhong paste, warmed milk, and egg to the dry ingredients. Mix on low speed until a rough dough forms, about 2 minutes.

  6. 6

    Increase speed to medium and knead for 5 minutes, then add the softened butter in two additions, kneading until fully incorporated and the dough is smooth and elastic, about 10 more minutes.

  7. 7

    Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

  8. 8

    Punch down the dough and divide into 12 equal pieces, about 60 grams each. Shape each piece into a tight, smooth ball.

  9. 9

    Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled, about 45 minutes.

  10. 10

    Preheat the oven to 350°F (175°C).

  11. 11

    Brush the tops of the rolls gently with the beaten egg and milk mixture.

  12. 12

    Bake until deep golden brown on top and the rolls sound hollow when tapped, 22 to 25 minutes.

  13. 13

    Let the rolls cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.