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Fluffy Japanese Milk Bread Dinner Rolls

Japanese milk bread dinner rolls - featured image
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These fluffy Japanese milk bread dinner rolls are pillowy soft with a subtle sweetness and perfect golden crust, making them a delightful addition to any meal.

Ingredients

Scale
  • 3 tablespoons (25g) all-purpose flour (for tangzhong)
  • ½ cup (120ml) whole milk (for tangzhong)
  • 3 cups (375g) bread flour
  • 2¼ teaspoons instant yeast (one packet)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • ⅓ cup (80ml) warm whole milk (about 110°F / 43°C)
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 large egg, room temperature

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3 tablespoons (25g) of all-purpose flour and ½ cup (120ml) whole milk until smooth. Heat over medium-low, stirring constantly until the mixture thickens to a pudding-like consistency (about 3-5 minutes). Remove from heat and let cool to room temperature.
  2. Mix the Dough: In a mixing bowl, combine 3 cups (375g) bread flour, 2¼ teaspoons instant yeast, ¼ cup (50g) sugar, and 1 teaspoon salt. Add the cooled tangzhong, ⅓ cup (80ml) warm whole milk, 4 tablespoons (56g) softened butter, and 1 large egg. Mix until ingredients come together using a stand mixer with a dough hook on low speed or by hand.
  3. Knead: Knead the dough for about 8-10 minutes until smooth and elastic. It will be slightly sticky but should pull away from the bowl sides. If too sticky, sprinkle a bit more flour carefully.
  4. First Rise: Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  5. Shape the Rolls: Punch down the dough gently to release air. Divide into 8 equal pieces (about 3 oz / 90g each). Roll each piece into a ball and place seam-side down into a greased loaf pan or baking dish, leaving space between rolls.
  6. Second Rise: Cover and let the rolls rise for 45-60 minutes until puffed up.
  7. Preheat Oven & Apply Egg Wash: Preheat oven to 350°F (175°C). Optionally brush rolls with beaten egg mixed with a teaspoon of water for a glossy finish.
  8. Bake: Bake rolls for 20-25 minutes until golden brown and hollow sounding when tapped. Check doneness with a skewer if unsure.
  9. Cool & Enjoy: Remove from oven, cool slightly in pan, then transfer to a wire rack. Best served warm.

Notes

If rolls brown too fast, tent with foil halfway through baking. Keep dough covered during rising to prevent drying. Knead gently and avoid overheating yeast. For dairy-free, substitute milk and butter with plant-based alternatives. Gluten-free adaptations require special flour blends and more liquid.

Nutrition

Keywords: Japanese milk bread, dinner rolls, fluffy bread, tangzhong, soft rolls, pillowy bread, homemade bread

Find it online: https://freshforkful.com/fluffy-japanese-milk-bread-dinner-rolls-recipe-easy-pillowy-soft-rolls/