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Fluffy Japanese Milk Bread Rolls

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Soft, fluffy, and slightly sweet Japanese milk bread rolls made easily without a bread machine using the tangzhong method for a tender crumb that lasts.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1 cup (240ml) whole milk
  • 4 tablespoons (56g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (7g) instant dry yeast
  • 1 teaspoon (6g) salt
  • 1 large egg, room temperature
  • 1/3 cup (80ml) water
  • 2 tablespoons (18g) all-purpose flour (for tangzhong)

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together 1/3 cup (80ml) water and 2 tablespoons (18g) flour until smooth. Heat over medium-low, stirring constantly, until thickened to pudding-like consistency (3-5 minutes). Remove from heat and cool to room temperature.
  2. Mix Dry Ingredients: In a large bowl, combine bread flour, sugar, salt, and instant dry yeast. Stir evenly.
  3. Add Wet Ingredients: Add cooled tangzhong, whole milk, softened butter, and egg to dry ingredients. Mix until a shaggy dough forms.
  4. Knead the Dough: Turn dough onto a lightly floured surface. Knead by hand for 10-12 minutes until smooth and elastic. Add flour sparingly if too sticky.
  5. First Rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  6. Shape the Rolls: Punch down dough gently. Divide into 8 equal pieces (~90g each). Shape each into a smooth ball.
  7. Second Rise: Arrange rolls in a greased 9×5 inch loaf pan or on a parchment-lined baking sheet. Cover and let rise for 45 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Brush tops with milk or egg wash. Bake for 20-25 minutes until golden brown and hollow sounding when tapped.
  9. Cool: Transfer rolls to a cooling rack and cool completely before slicing or serving.

Notes

Use whole milk for creaminess but 2% milk works too. For dairy-free, substitute milk and butter with plant-based alternatives. Knead until dough is smooth and elastic but not too stiff. Let dough rise fully for best texture. Egg wash gives shiny crust; milk brush gives soft matte finish. If kitchen is cold, place dough near warm stove or inside oven with light on to speed rising.

Nutrition

Keywords: Japanese milk bread, milk bread rolls, fluffy bread, tangzhong bread, no bread machine bread, soft rolls, homemade bread

Find it online: https://evabake.com/fluffy-japanese-milk-bread-rolls-recipe-easy-no-bread-machine-tutorial/