Japanese Milk Bread

Table of Contents

Ultimate Dinner Rolls - Japanese Milk Bread - (Video Recipe)

This Japanese milk bread is the ultimate dinner rolls you will ever make. Soft, light and airy as a cloud the dough uses the Asian method of water roux called tangzhong.

How to make Japanese Dinner Rolls with Tangzhong — Japanese Dinner Rolls - Milk Bread Recipe

I've shared my soft dinner rolls recipe and my no-knead soft crescent rolls, which are my absolute favorites. And today, I want to share with you yet another dinner rolls recipe. If you look at the video you will understand why I call these the ultimate dinner rolls. I don't think I have ever had a bread roll softer than this.

And, I am in love with this method of making bread and I must admit that I am tempted to add tangzhong in almost every bread I make.

What is tangzhong?

Well, it's a Japanese word for a roux. This bread is made with a roux that's made with flour and water (or milk). I like the combination of the two. This roux is like a thick pudding made by cooking the flour, water, and milk. Once thickened, it is cooled to room temperature then added to the dough making process. How does it work?

Well, the water is absorbed by the flour at high temperature and the starch is gelatinized without forming any gluten (that is why it must be cooked carefully). This allows the starch in the tangzhong to absorb far more liquid at room temperature later. That's why when tangzhong is added to the dough, we can use more water, which in turn gives us a soft, stable yet spongy texture in the final bread. Did you know you can add tangzhong to any bread to improve its consistency and texture? Yup!

About these Japanese milk bread dinner rolls

This is a basic recipe for Japanese milk bread or Hokkaido milk bread. Today, we make dinner rolls, but you can use this to make almost anything. Try my Shokupan sandwich bread, softest burger buns, or even cinnamon rolls.

The recipe is very simple and easy with one additional step compared to all other bread. That's preparing the tangzhong. But, that too is very simple and easy. It takes no more than 3 minutes for the whole process.

Here is the process at a glance:

Prepare and cool tangzhong - 5 mins
Prepare dough - 10 mins
First rise - 60 to 90 mins
Shape the rolls- 10 mins
Proof the rolls - 45 mins
Bake the rolls - 35 mins
Cool the rolls- 15 mins

Useful tools and tips

Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

Ingredients and substitutes

Flour - I love to use bread flour because it produces the softest most delicious bread, which is also slightly chewy.
Egg - I use a large egg, about 60 to 65 grams in weight.
Sugar - This bread is slightly sweeter than most other white bread. And yet, you can certainly reduce the sugar by half.
Butter - A good quality butter at room temperature works best for flavor and consistency.
Milk powder - This bread is often referred to as milk bread because it has milk and milk powder.
Yeast - Today, I am using bakers fresh yeast, about 21 grams. But, you can use 2 1/4 tsp of instant yeast. For other substitutes on yeast read my post - Baking with yeast a beginners guide.

How to make Japanese milk bread - dinner rolls (save/pin)

Prepare Tangzhong

In a saucepan, combine water and flour with a whisk until no lumps.
Add the milk and combine well again.
Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.
At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost paste consistency similar to a pudding (see video).
Take it off the heat and transfer into a bowl or plate (this will prevent it from cooking further).
Cover and let cool completely. Make sure the plastic touches the surface of the tangzhong to prevent a skin.

Hokkaido Burger Buns Progress Pictures1

Hokkaido Burger Buns Progress Pictures3

Hokkaido Burger Buns Progress Pictures2

Hokkaido Burger Buns Progress Pictures4

Dough

Add salt to the flour. Combine well and set aside.
In a bowl of an electric mixer - add the warm milk (no warmer than 110 F) and the yeast. Combine well with a whisk.
Then, add the sugar, milk powder, egg and cooled tangzhong.
Add the flour and turn the mixer on medium-high speed.
Once all the flour has been incorporated - knead for 3 minutes on medium speed.

Hokkaido Burger Buns Progress Pictures5

Hokkaido Burger Buns Progress Pictures7

Hokkaido Burger Buns Progress Pictures6

Knead the tangzhong dough for two minutes

Hokkaido Burger Buns Progress Pictures8

Then, gradually add the butter, one tablespoon at a time.
Once all the butter has been incorporated - knead for 3 minutes more.
The dough should now be smooth and shiny, but still fairly soft and sticky.
Transfer the dough to a floured surface. Make a ball.
Place the dough in an oiled bowl.
Cover with a clean kitchen cloth or plastic wrap.
Let rise in a warm place for 60 to 90 minutes until double in volume (this dough can be kept in the fridge overnight for up to 12 hours).

Add the room temperature butter to the dough

Hokkaido Burger Buns Progress Pictures9

Hokkaido Burger Buns Progress Pictures11

Hokkaido Burger Buns Progress Pictures10

Let the dough rise until double in volume

Japanese Milk Bread Burger Buns

Shape the rolls

Once the dough has doubled, transfer the dough to a lightly dusted surface.
Punch the dough - remove all the air.
Roll the dough into a cylinder and divide the dough into 12 portions.
Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough (but, do not over roll these or you will rupture the top smooth skin).

Japanese Milk Bread Dinner Rolls Progress Pictures1

Place the dinner rolls into the baking pan

Japanese Milk Bread Dinner Rolls Progress Pictures2

Japanese Milk Bread Dinner Rolls Progress Pictures7

Japanese Milk Bread Dinner Rolls Progress Pictures3

Proof and bake

Place the rolls in a 9 x 9-inch square pan or baking tray.
Cover and let proof for 45 minutes to an hour until almost double in size.
Preheat the oven at 180 C / 356 F.
Egg wash - beat an egg with 2 tbsp water. Then brush the buns with the egg wash.
Bake in the preheated oven for 25 to 30 minutes.

Japanese Milk Bread Dinner Rolls Progress Pictures4

Bake the dinner rolls until golden brown

Japanese Milk Bread Dinner Rolls Progress Pictures5

Japanese Milk Bread Dinner Rolls Progress Pictures6

If the tops are getting too dark, tent them with an aluminum foil.
As soon as the rolls are out of the oven, cover them with a clean kitchen cloth. This will ensure they stay soft (see video).
Let the bread cool for at least 10 minutes before you serve them.
Enjoy!

Tips for making perfect homemade bread every single time

Measure all ingredients ahead of time, so you don't forget anything at the last minute.
For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. When unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy, the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.

Frequently asked questions

How long will these Japanese milk bread dinner rolls keep?

If stored properly, these soft dinner rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.

How do you store bread at room temperature?

You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.

How to keep dinner rolls soft?

The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.

Can I freeze these Japanese milk bread rolls?

For make-ahead or freezer-friendly dinner rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.

What do you serve with these Japanese milk bread dinner rolls?

These are great with any soup, stew, chili, or slow-cooked meat. Soup, salad and dinner rolls are a complete meal in our home. They are also perfect to soak up the gravy in slow-cooked lamb, beef or chicken dishes. My kids love lamb stew or chili with this bread.

How do you reheat Japanese milk bread dinner rolls?

My kids warm a single dinner roll in the microwave for 30 seconds or more as necessary.
If I am reheating a whole batch of dinner rolls, I like to place them (room temperature) in baking tray wrapped with foil and bake them for 10 to 15 minutes. The foil prevents them from drying out.

Troubleshooting

My dough did not rise?

Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.

My bread is not soft but dense?

If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see my consistency of dough.

My rolls deflated when baking.

Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.

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