Milk Bread Rolls is a Japanese style Hokkaido roll that is soft and fluffy, with a delicious milky, creamy flavor. These milk bread buns have golden brown tops, while the insides are light as clouds.
Milk | Bread Flour Sugar | Active Dry Yeast Egg | Unsalted Butter Olive Oil | Salt
Make tangzhong by cooking milk and flour while whisking constantly until a thick paste forms. Then allow to cool.
Warm the remaining milk, stir in yeast and a pinch of sugar and let sit until it is foamy. Next, combine sugar, flour, salt, and egg.
Then mix in tangzhong and foamy milk mixture. Add in butter, one piece at a time, kneading until the dough is tacky and slightly sticky.
Coat the dough in oil and let rise. Then divide into 12 equal portions and place into a prepared pan. Let rise again for an hour.
Finish off by brushing the rolls with milk, then bake until the tops are lightly golden brown.
The crust is slightly chewy but pulls apart easily. Serve and enjoy!