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Fluffy Japanese Hokkaido Milk Bread Dinner Rolls

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These soft, pillowy Japanese Hokkaido milk bread dinner rolls use a special tangzhong technique for a tender crumb and subtle sweetness, perfect for any occasion.

Ingredients

Scale
  • 400g (3 1/4 cups) bread flour
  • 250ml (1 cup) whole milk
  • 50g (3 1/2 tbsp) unsalted butter, softened
  • 7g (2 tsp) active dry yeast
  • 40g (3 tbsp) granulated sugar
  • 1 tsp salt
  • 1 large egg, room temperature
  • 50ml (3 tbsp) warm water
  • For the Tangzhong:
  • 25g (2 tbsp) bread flour
  • 125ml (1/2 cup) water
  • For the topping:
  • 1 egg beaten with 1 tbsp water (egg wash)

Instructions

  1. Make the tangzhong: In a small saucepan, whisk together 25g (2 tbsp) bread flour and 125ml (1/2 cup) water until smooth. Cook over medium heat, stirring constantly, until thickened to pudding-like consistency (3-5 minutes). Remove from heat and cool to room temperature.
  2. Activate the yeast: Mix 50ml (3 tbsp) warm water (110°F/43°C) with 7g (2 tsp) active dry yeast and 1 tbsp sugar. Let sit 5-10 minutes until frothy.
  3. Combine wet ingredients: In a large bowl, whisk cooled tangzhong, 250ml (1 cup) whole milk, 1 large egg, and yeast mixture.
  4. Add dry ingredients: Add 400g (3 1/4 cups) bread flour, 40g (3 tbsp) sugar, and 1 tsp salt. Stir until shaggy dough forms.
  5. Knead dough: Turn dough onto floured surface and knead 10 minutes until smooth and elastic, or use stand mixer with dough hook 7-8 minutes. Add 50g (3 1/2 tbsp) softened butter and knead until incorporated and dough is shiny and stretchy.
  6. First rise: Shape dough into ball, place in greased bowl, cover, and let rise in warm spot 1 to 1 1/2 hours until doubled.
  7. Shape rolls: Punch down dough, divide into 12 equal pieces (~50g/1.75 oz each). Roll each into smooth ball and place in greased 9×13 inch baking pan.
  8. Second rise: Cover pan loosely and let rolls rise 45 minutes to 1 hour until puffed and nearly doubled.
  9. Preheat oven to 350°F (175°C) about 20 minutes before baking.
  10. Apply egg wash: Brush tops with beaten egg wash for golden sheen.
  11. Bake: Bake rolls 20-25 minutes until golden brown and hollow sounding when tapped.
  12. Cool: Let rolls cool in pan 10 minutes, then transfer to wire rack before slicing.

Notes

Keep liquids at 110°F (43°C) to activate yeast without killing it. Knead dough until smooth and elastic but not sticky. Use tangzhong for softness and longer shelf life. Brush with egg wash for glossy crust or melted butter after baking for softer crust. Tent with foil if rolls brown too fast. Rolls keep soft for days and freeze well individually wrapped.

Nutrition

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

Find it online: https://zoeplate.com/fluffy-japanese-hokkaido-milk-bread-dinner-rolls-easy-homemade-recipe-for-soft-rolls/