Milk Bread Rolls
Milk Bread Rolls is a Japanese style Hokkaido rolls that is soft and fluffy, with a delicious milky, creamy flavor. A popular Asian style bread, these milk bread buns have golden brown tops, while the insides are light as clouds.
Elevate your bread rolls by making these milk bread rolls instead! They truly make the perfect dinner rolls for every day meals or for holidays and special occasions.
Check out more delicious dinner rolls recipes such as Honey Butter Rolls and Cheesy Garlic Rolls – two of my other favorites to make on special occasions and holidays!
Japanese Milk Buns
What set these Japanese milk buns apart from regular bread is the use of tangzhong, which is a mixture of flour and milk cooked and whisked until it become a paste.
Milk bread rolls started as a popular bread item eaten as breakfast or snack in Asia, and can be found in Asian bakeries everywhere. Oftentimes, they are even stuffed with different fillings and topped with various toppings.
I had milk bread rolls as dinner rolls for the first time at a restaurant in New York City, and I thought it was a genius idea. It’s like regular dinner roll, but MUCH better. With some melted butter on it, it is truly **chef kiss**.
With the holidays right around the corner, I highly recommend elevating regular dinner rolls by making these milk bread rolls instead!
The only additional step you’ll have to take is making that tangzhong, which literally takes about five minutes.
Because of the use of tangzhong, there is an added element of that gorgeous creamy flavor and soft fluffy textures to regular dinner rolls. It is so good, and SO WORTH IT.
Ingredients
In order to make these milk bread rolls, there are a couple of ingredients you will need:
For the tangzhong:
- milk – I typically use 2% milk
- bread flour – while all-purpose flour works as well, bread flour contains the highest protein and will yield bread that has a higher volume and better texture.
For the bread:
- instant yeast – this is a leavening agent that is used to make the dough rise. Make sure yeast is not expired because old yeast will not cause dough to rise. Instant yeast can be used as well
- milk
- bread flour
- granulated sugar
- egg
- salt
- unsalted butter – avoid using salted butter
How to Make Milk Bread Rolls
The special technique needed when it comes to making the dough for these milk bread rolls is the tangzhong method.
Tangzhong is basically a simple roux made from milk that locks in moisture and makes the bread super soft and fluffy. It is what sets these milk bread rolls apart from regular dinner rolls and is NOT to be skipped!
Make Tangzhong
The first thing you’ll need to do when making milk bread rolls is to make the tangzhong.
Tangzhong is made by combining milk and flour and heating it up on a sauce pan until thick. Let it cool and bring it to room temperature before using in the dough.
Make Milk Bread Dough
Next, before combining the ingredients for the dough, warm milk (I typically do it in the microwave) until it reaches 110℉. Stir in yeast and a pinch of sugar, then let it sit for 5-10 minutes until it’s foamy.
Next, grab your stand mixer. Stand mixer yields the best results for kneading dough. But if you don’t have one, hand kneading works as well!
In the bowl of a stand mixer fitted with a dough hook, combine sugar, flour, salt, and egg.
Bring the tangzhong into the mixing bowl, as well as the milk and yeast mixture.
Knead the dough until everything is combined. Dough should not be overly sticky, but it should be flaky and dry either.
After that, let it proof in a warm place for at least 2 hours, or until it doubles in size.
Alternatively, let it rest in the refrigerator for at least 8 hours for a slower proofing process.
Shape the Rolls
Once your milk bread dough has proofed (I always do mine on countertop, even at room temperature), cut dough into 12 equal parts, shape into balls, and place them in a rectangular pan so they are in one piece.
Leave rolls to proof in a warm location again so they can double in size.
Brush the top of the rolls with milk, and send it to bake!
Bake
Rolls will bake in the oven at 350℉ for 20-22 minutes.
The top of the rolls will become a beautiful light golden brown color, and the insides of the milk rolls will be soft and fluffy.
The crust is slightly chewy but should easily pull apart when you dig into it.
It’s heavenly with a slather of soft creamy butter. It’s so soft and light, it will practically melt in your mouth!
You can use these gorgeous look and heavenly tasting milk rolls to serve along soups, salads, or meats, or just eat them on their own.
I hope you enjoy this much as I do! It’s truly a new favorite bread of ours!
Tips and Tricks
A few things to keep in mind to ensure success when making these milk bread rolls:
- Kneading the dough – during kneading, pay close attention to the consistency of your dough. It should be smooth and springy when it’s ready.
- Proofing the dough ensure your dough is properly proofed before baking. This allows it to rise and attain the soft and fluffy texture typical of milk bread rolls.
- Quality of ingredients – use fresh, high-quality ingredients for the best results. The yeast should be active, the milk should be fresh, and the flour should be stored in a dry place.
- Oven pre-heating – preheat your oven before you start baking. A well-preheated oven ensures an even bake and a perfect golden crust.
- Use a milk wash – for that perfect golden brown crust, brush your rolls with a simple milk wash before they go into the oven.
- Cool before serving – let your milk bread rolls cool for some time before serving. This helps the bread flavors set in and make tearing them apart easier.
Spread for Milk Bread Rolls
In addition to being dinner rolls, I have listed out a few other ways to enjoy milk bread rolls for breakfast or snack:
- Honey – drizzle a little on top to add some sweetness to old and refrigerated milk rolls, or spread it all over round or rectangular milk rolls.
- Fruit Preserves/jelly – the creamy fluffy milk bread rolls pair like a dream with fruit spreads.
- Cheese – There is a variety of flavored cheese spread/ soft cheese you can use out there.
- Kaya – This is a Malaysian/Indonesian type of coconut egg jam that I grew up eating (and LOVING). Very similar to the coconut egg spread, but a more jelly consistency. This is a more traditional way milk bread rolls are enjoyed in Asia.
Storage, Freezing, and Reheating
Storage – let milk bread rolls cool completely before storing in an airtight container. Store at room temperature for 2-3 days or in the refrigerator for up to 7 days.
Freezing – freeze milk bread rolls in a freezer bag in the freezer for up to 2 months.
Reheating from room temperature – wrap rolls in a damp paper towel and heat in the microwave for 20-35 seconds. I find that it dries out very quickly so enjoy immediately after heating!
Reheating from frozen – let bread thaw at room temperature, and then follow instruction to reheat from room temperature.
Frequently Asked Questions
While it is possible to use other flours, for best results, use bread flour or all-purpose flour.
It could be due to inactive yeast or cold room temperature. The warmer the environment, the faster the yeast will work.
At room temperature, they can be stored for about 2-3 days. If you want to keep them longer, consider refrigerating or freezing.
Yes. I recommend freezing them after they are formed into balls and before the balls proof. Freeze each ball separately (so that they do not touch). When ready to bake, place frozen balls in casserole dish (the same one you will use to bake in the oven), then let them defrost in room temperature for up to 4 hours before baking.
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More Bread Recipes
Milk Bread Rolls
Ingredients
Tangzhong
- ½ cup milk
- 2 tbsp bead flour
Bread
- ½ cup milk plus more for brushing
- 1 tsp active dry yeast or instant yeast
- ¼ cup granulated sugar
- 2½ cup bread flour
- ½ tsp salt
- 1 large egg
- 4 tbsp unsalted butter cut into pieces, softened
- 1 tsp olive oil for bowl
Instructions
- Make the tangzhong: heat a small sauce pan over low heat. Combine milk and flour. Cook while whisking constantly for about 2-3 minutes. A thick paste will form. Remove from heat and let cool for 10 minutes.
- Warm the remaining milk until it reaches about 110℉. Stir in yeast and a pinch of sugar. Let sit for about 5-10 minutes or until it is foamy.
- In the bowl of a stand mixer fitted with a dough hook, combine sugar, flour, salt, and egg.
- Add the tangzhong and foamy milk mixture from earlier (with yeasy). Mix until well combined. Dough should not stick to your finger when pressed nor should it be dry.
- Add the softened butter one piece at a time. Make sure each piece is fully incorporated before adding another piece.
- Increase the mixer speed to medium-high. Knead the dough for 8-9 minutes or until the dough is tacky and slightly sticky.
- Remove the dough from the bowl. Lightly oil the bowl. Return the dough to the bowl. Gently turn the dough to coat it in the oil.
- Cover the bowl with a towel and set it in a warm spot. Allow the dough to rise for 2 hours. Alternatively, you can let the dough proof in the refrigerator for at least 8 hours or overnight.
- Line a 9"x13" pan with parchment paper.
- Divide the dough into 12 equal portions. Roll each portion into a smooth ball.
- Place the dough balls into the parchment lined pan. Cover with a towel and set in a warm spot. Allow to rise for 1 hour. Dough should double in size.
- Preheat oven to 350℉.
- Brush the tops of the rolls with the extra milk.
- Bake for 20-22 minutes. Until the tops are lightly golden brown.
- Remove rolls from the pan and allow them to completely cool on a wire rack.
- Serve and enjoy!
These are SO delicious!!
So happy to you enjoyed it!