This is a Japanese Hokkaido milk bread recipe in a dinner roll form! It is deliciously soft and fluffy with a milky, sweet, and creamy flavor. These milk bread buns are a great way to elevate your yeast bread rolls for the holidays and special occasion!
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.