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.
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.
Table of Content
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 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
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 ¼ tsp of instant yeast. For other substitutes on yeast read my post - Baking with yeast a beginners guide.
Step by step instructions
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.
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.
- 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).
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).
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.
- 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 bread
- 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
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.
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.
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.
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.
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.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
Recipe
Description
Video
Ingredients
Tangzhong
- ¼ cup (60 ml) Milk
- ¼ cup (60 ml) Water
- 2 tbsp (30 g) Bread flour
Dough
Plus
- 1 Egg for egg wash
- 2 tbsp Water for egg wash
- 2 tbsp Sesame seeds or poppy seeds (optional)
Instructions
Prepare Tangzhong
- 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.
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.
- 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).
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).
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.
- 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!
Recipe Notes
Tips for making this Japanese Milk Bread (Hokkaido milk bread)
- Cook the tangzhong on medium to low speed so the flour has a chance to absorb the liquid - if you cook on high heat the liquid will evaporate.
- Also, you need to stir the tangzhong continuously but not vigorously. Why? we want to avoid gluten formation.
- The tangzhong must be a paste consistency and it gets thicker as it cools so remove it earlier rather than later. If it gets too thick and lumpy it will be difficult to incorporate in the dough.
- Cool the tangzhong to room temperature before you add it to the dough. But do not place it in the fridge to avoid lumps.
- Add salt to the flour, not the yeast mixture. Salt can kill the yeast.
- Knead the dough for the time mentioned in the recipe. Using a timer works great to under or over-knead the dough.
- Bread flour works best for this bead making it soft and chewy. Having said that, I have used all-purpose flour and it works just as well.
- Overnight rolls - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, let the dough come to room temperature before you shape and bake them.
- Storing rolls - These rolls do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Myth
Hello,
I was wondering if it's possible to substitute egg with flax powder and if there is any substitute for milk powder?
Thank you
Veena Azmanov
I have not tried it with flaxseed. But you can omit the eggs to make an eggless bread. You will need less flour.
josezy
How can I add or measure Tanzhong into my own bread recipe please?
Veena Azmanov
This amount of tanzhong should be good for a 500 grams batch of dough so you can minus or plus this amount based on your quantity
Janelle
These look so pillowy, yum! Love it, thanks for the recipe 🙂
Veena Azmanov
Thanks, Janelle. Yes it is very soft
Carol Borchardt
These look amazing! I love to make homemade rolls because it reminds me of time in the kitchen with my mother when I was a child. This method is fascinating and will be fun to try this fall to serve with soups, stews or around the holidays.
Veena Azmanov
Thank you Carol. yes, I loved baking bread with mom too
Lucy-Sarah Raymond Gounder
Hello Veena, as soon as I saw this recipe posted, I had to try it. Prior to the lockdown (due to Covid-19 ), I would never endeavour to try any yeast &bread recipes. But, a huge thank you to you. Your easy to follow step-by-step instructions has helped me to build my confidence. I'm happy to report that this recipe came out perfect on my first attempt and is another new favourite in my home. Thank you again😘
Veena Azmanov
Thank you so much, Lucy. I am so happy to hear that my recipes have helped you build confidence. Thanks for the lovely feedback