Milk Bread Rolls

Milk Bread Rolls is a Japanese style Hokkaido milk bread 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 style Hokkaido Milk Buns

What set these Japanese milk buns (also called Asian milk rolls) 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. Eat them on their own, as sandwiches, smothered in butter…the possibilities are endless.

I had Japanese milk bread dinner rolls for the first time at a restaurant in New York City, and I thought it was a genius idea. It’s like traditional dinner rolls, but MUCH better. With some melted butter on it, it is truly **chef’s kiss**.

With the holidays right around the corner, I highly recommend elevating regular dinner rolls by making these Hokkaido milk bread buns instead!

The only additional step you’ll have to take is making that tangzhong starter, which literally takes about five minutes.

The tangzhong, besides sounding cool, gelatinizes the starches so that the bread is more moist, giving the added elements of that gorgeous creamy flavor and soft fluffy textures to regular dinner rolls. It is so good, and SO WORTH IT.

Ingredients

What I also love about these Hokkaido dinner rolls is that the milk buns ingredients are really just pantry staples that many, bakers or not, will already have on hand.

For the tangzhong:

• Milk: Adds liquid and creaminess. I typically use 2% milk. Whole milk is great too, but avoid skim milk for best flavor.
• Bread flour: While all-purpose flour works as well, bread flour contains the highest protein thus creating strong gluten bonds when mixed with liquid. This will yield bread that has higher volume and better texture.

For the bread, you will also need:

• 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. Active dry yeast works as well (without any modifications) in this recipe.
• Granulated sugar: Adds a slight sweetness even for these savory Japanese milk bread rolls.
• Egg: Adds richness and fluffiness to the rolls
• Salt: This will amplify the flavor of the rolls. Regular table salt, flaky sea salt, Himalayan salt…all of that will work!
• Unsalted butter: Use unsalted for better control over salt level. If using salted butter, reduce the amount of added salt.
• Olive oil: To prevent dough from sticking to sides of the bowl.

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!

step 1: Make Tangzhong

The first thing you’ll need to do when making Japanese milk buns is to make the tangzhong, which is the starter for the bread.

Tangzhong is made by combining milk and flour and heating it up in a small saucepan until thick. Let it cool and bring it to room temperature before using in the dough.

step 2: Make Milk Bread Dough

Next, before combining the ingredients for the dough, warm the milk (I typically do it in the microwave in a measuring cup or small bowl) 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. Using a 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 at low speed.

Bring the tangzhong into the mixing bowl, as well as the milk and yeast mixture.

Knead the dough until everything is combined and elastic dough forms. 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. For best results, leave dough in a greased bowl with a clean kitchen towel over it.

Alternatively, let it rest in the refrigerator for at least 8 hours for a slower proofing process.

step 3: 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 each into a round ball, and place them in a rectangular pan seam side down so they are in one piece.

Leave rolls to proof in a warm location again for second proofing so they can double in size.

Brush the top of the rolls with milk or egg wash, and send it to bake!

step 4: 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. Sprinkle some salt or herbs over it if you’d like.

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.

It’s so soft and light, it will practically melt in your mouth! I hope you enjoy this much as I do! It’s truly a new favorite bread of ours!

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.

You can also 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!

If reheating from frozen, let bread thaw at room temperature, and then follow instruction to reheat from room temperature.

Serving Milk Bread Rolls

In addition to being dinner rolls, milk bread rolls can be enjoyed with the spreads below:

• Honey: Drizzle a teaspoon (or tablespoon ;)) of honey 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 spreads and soft cheeses 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.

These milk buns can also be used as the bread to sandwiches and sliders such as Italian Sliders, Bacon Cheeseburger Sliders and Breakfast Sliders.

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More Bread Recipes

• Honey Butter Rolls
• Dried Cranberry Bread
• Cheesy Garlic Rolls
• Cinnamon Raisin Rolls
• Cinnamon Rolls with Apple Pie Filling