This viral Japanese milk bread recipe makes the fluffiest, cloud-like rolls you’ll ever bake! Using the tangzhong method for ultra-soft texture—just 6 ingredients, no stand mixer needed. #BreadTok
⭐ Why These Stand Out
✔ Tangzhong method for ultra-soft texture that stays fresh
✔ Milk powder boost for richer flavor
✔ Perfect for sandwiches, burgers, or French toast
Ingredients:
For the Tangzhong:
- 25g (2 tablespoons) Bread Flour
- 125ml (½ cup) Whole Milk
For the Dough:
- 350g (2 ¾ cups) Bread Flour, plus more for dusting
- 50g (¼ cup) Granulated Sugar
- 5g (1 teaspoon) Salt
- 7g (2 ¼ teaspoons) Instant Dry Yeast
- 100ml (½ cup minus 1 tablespoon) Whole Milk, lukewarm
- 1 Large Egg (about 50g), lightly beaten
- 40g (2 tablespoons) Unsalted Butter, softened
For the Egg Wash (optional):
- 1 Large Egg Yolk
- 1 tablespoon Whole Milk
Equipment:
- Small saucepan
- Whisk
- Large mixing bowl (or stand mixer with dough hook)
- Measuring cups and spoons
- Kitchen scale (recommended for accuracy)
- Plastic wrap
- 9×13 inch baking pan
- Baking parchment (optional)
- Clean kitchen towel
- Wire rack
Instructions with Step-by-Step Pictures:
1. Make the Tangzhong:
- In a small saucepan, whisk together the bread flour and whole milk until no lumps remain.
- Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens to a paste-like consistency (about 2-3 minutes). It should leave tracks on the bottom of the pan when you stir. The temperature should reach around 65°C (150°F).
- Remove the Tangzhong from the heat and transfer it to a small bowl. Cover the surface directly with plastic wrap to prevent skin from forming. Let it cool to lukewarm.
2. Prepare the Dough:
- In a large mixing bowl (or the bowl of your stand mixer), whisk together the bread flour, granulated sugar, and salt.
- In a separate small bowl, whisk together the lukewarm milk and instant dry yeast. Let it sit for 5-10 minutes until slightly foamy, indicating the yeast is active.
- Add the cooled Tangzhong, the yeast mixture, and the lightly beaten egg to the dry ingredients.
- Mix on low speed (or by hand) until the dough just comes together.
- Gradually add the softened butter, one small piece at a time, mixing well after each addition until fully incorporated. The dough will initially look shaggy and sticky.
- Continue to knead the dough on medium speed (or by hand on a lightly floured surface) for 10-15 minutes until it becomes smooth, elastic, and no longer sticky. It should pass the windowpane test: you should be able to stretch a small piece of dough thin enough to see light through it without tearing.
3. First Rise (Bulk Fermentation):
- Lightly grease a large bowl with oil or butter. Shape the dough into a smooth ball and place it in the prepared bowl, turning once to coat.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
4. Shaping the Rolls:
- Gently punch down the risen dough to release the air.
- Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 50-55g each).
- To shape each roll, gently flatten a piece of dough into a small circle. Fold the edges towards the center and pinch to seal. Flip the dough over and gently roll it under your cupped hand to create a smooth, round ball.
- Arrange the shaped rolls in a lightly greased 9×13-inch baking pan, leaving a small space between each roll.
5. Second Rise (Proofing):
- Cover the baking pan loosely with plastic wrap or a clean kitchen towel. Let the rolls proof in a warm place for 45-60 minutes, or until they have nearly doubled in size and look puffy.
6. Baking the Rolls:
- Preheat your oven to 180°C (350°F) about 15 minutes before the end of the proofing time.
- Optional Egg Wash: In a small bowl, whisk together the egg yolk and milk. Gently brush the tops of the proofed rolls with the egg wash for a golden-brown crust.
- Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
7. Cooling and Serving:
- Once baked, immediately transfer the rolls from the pan to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Enjoy your incredibly soft and delicious Japanese Milk Bread Rolls! They are perfect on their own, with butter, jam, or as sandwich rolls.
💡 Expert Tips
- Yeast check: Mixture should foam if bloomed first
- No stand mixer? Hand-knead for 15-20 mins
- For square-top rolls: Place parchment & baking sheet on top while baking
🍽️ Serving Suggestions
- Breakfast: With jam and whipped butter
- Savory option: Fill with katsu or egg salad
- Dessert: Toast with condensed milk
🌡️ Storage
- Room temp: 2 days in an airtight container
- Freeze: Up to 1 month (reheat in steamer)
📊 Nutrition (Per Roll)
Calories: 180 | Protein: 6g | Sugar: 5g
Enjoy baking these delightful Japanese Milk Bread Rolls!
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