Japanese Milk Bread Dinner Rolls
Soft, fluffy, and irresistibly buttery, Japanese Milk Bread Dinner Rolls are made with the tangzhong method for lasting moisture and tenderness. Perfect for holidays, weeknight dinners, or anytime you want bakery-quality rolls at home.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Baking
Ingredients
2 ½ cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
½ cup warm milk (110°F)
¼ cup heavy cream
1 large egg
3 tablespoons unsalted butter, softened
Tangzhong:
2 tablespoons bread flour
¼ cup water
¼ cup milk
Instructions
Make the Tangzhong: In a small saucepan, whisk flour, milk, and water over medium heat until thick and smooth. Let it cool slightly.
Prepare the Dough: Combine tangzhong, milk, cream, sugar, yeast, salt, and egg in a bowl. Gradually add flour and knead for 10 minutes. Add butter and knead until smooth and elastic.
First Rise: Cover and let the dough rise in a warm spot for about 1 hour or until doubled in size.
Shape the Rolls: Divide the dough into 9–12 portions, shape into smooth balls, and place in a greased baking pan.
Second Rise: Cover and let rise for another 45–60 minutes, until puffy.
Bake: Brush with egg wash and bake at 350°F for 18–22 minutes until golden brown.
Finish: Brush warm rolls with melted butter and cool slightly before serving.
Notes
For extra shine, use a mixture of 1 egg and 1 tablespoon milk for the egg wash.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Tangzhong can be made ahead and refrigerated for up to 2 days.