Japanese Milk Bread
Coooking Temperature: 375°F /190°C / Gas Mark 5
Calories: 16
Adjust Servings Here: 8 Buns
Description
This Japanese milk bread is the softest dinner rolls you will ever make. Light and airy as a cloud, the bread dough uses the Asian method of water roux called tangzhong. Delish on its own, but perfect for breakfast, lunch, or dinner.
Ingredients
Makes 9 rolls - 60 grams each
Tangzhong
- 30 ml (2 tbsp) Milk
- 90 ml (6 tbsp) Water
- 15 g (2 tbsp) Bread flour
Dough
- 120 ml (½ cup) Warm milk
- 7 g (2 tsp) Instant dry yeast or 21 grams Fresh Bakers Yeast
- 25 g (2 tbsp) Sugar
- 15 g (1 tbsp) Milk powder
- 50 g (1 large) Egg large
- 60 g (4 tbsp) Butter unsalted, room temperature
- 315 g (2½ cups) Bread flour
- 5 g (1 tsp) Kosher salt
Plus
- ½ Egg - beaten with 1 tbsp water for egg wash
- 2 tbsp Sesame seeds or poppy seeds (optional)
Instructions
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.30 ml Milk, 90 ml Water, 15 g Bread flour
- Take it off the heat and transfer it to a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent skin.
Dough
- Yeast mixture - In a stand mixer bowl, add the warm milk (110°F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.120 ml Warm milk, 7 g Instant dry yeast, 25 g Sugar, 15 g Milk powder, 50 g Egg
- Combine - Add the flour and salt. Turn the mixer on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.315 g Bread flour, 5 g Kosher salt
- Knead - Continue to knead on medium speed for 5 to 6 minutes. Then, add the butter and continue to knead for 3 to 4 minutes more until you have a soft, smooth, and elastic dough.60 g Butter
- Bowl - When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Shape the rolls
- Punch - When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then, roll it into a small log.
- Divide - Using a dough scraper, divide this log into three portions, and then each of those portions into three again. This should give you nine dinner rolls.
How to shape dinner rolls
- Shape - Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom. Then, place the ball on a non-flour surface while still holding it in your hand.
- Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
Proof and bake
- Tray - Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan. Alternatively, you can also place the rolls on a baking tray and bake them as individual rolls.
- Proof - Cover with a clean kitchen towel or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
- Oven - When the rolls are almost double in volume, at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5.
- Eggwash - Brush the rolls with egg wash, milk, or cream.½ Egg - beaten with 1 tbsp water
- Bake for about 22 to 25 minutes until lightly golden on top. When baked, brush with melted butter.2 tbsp Sesame seeds
- Cool - Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.
- Enjoy!
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
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen