Japanese Milk Bread Dinner Rolls

5 from 7 votes

Japanese Milk Bread Dinner Rolls

Soft, fluffy, and tender homemade rolls due to a special technique. This game changing technique makes all of the difference in making melt-in-your-mouth rolls.

Prep Time30

Cook Time25

Course: Bread, Side Dish

Cuisine: American, Japanese

Keyword: dinner rolls, homemade rolls, japanese milk bread dinner rolls

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Tangzhong Starter:

1/2 cup Whole Milk (may substitute with 1 or 2% milk)
1/2 cup Water
1/4 cup Bread Flour

Yeast Mixture:

1/2 cup Warm Water (about 110 degrees)
2 Tablespoons Instant Yeast
1/2 teaspoon Sugar

Dough:

4 3/4 cups Bread Flour
2 teaspoons Salt
1/3 cup Sugar
2 large Eggs
1/2 cup Whole Milk
6 Tablespoons Butter (melted)

Garnish:

1 large Egg (for egg wash)
Melted Butter (for brushing on the top after baking)

Instructions

Prepare the Tangzhong: In a small saucepan, combine the tangzhong ingredients—whole milk, flour, and water. Set the pan over medium heat and whisk constantly until the mixture thickens into a smooth, paste-like consistency. This will take a few minutes. Once it reaches this texture, remove the pan from heat and let the tangzhong cool to room temperature.
Activate the Yeast: In a small bowl, mix the yeast with warm water and a pinch of sugar, stirring gently. Place the bowl in a warm spot and let the mixture sit for about 10 minutes, or until it becomes foamy. This "proofing" step ensures your yeast is active and ready to leaven the dough.
Combine the Dry Ingredients: In the bowl of a stand mixer, add the flour, sugar, and salt, and stir briefly to mix. Make a well in the center, then add in the cooled tangzhong, the yeast mixture, additional milk, and eggs.
Mix the Dough: Using the dough hook attachment, mix on low speed, scraping down the sides occasionally to ensure even mixing. When the dough begins to come together, increase the speed to medium-low.
Add the Butter: Gradually add in the melted butter. Continue kneading for about 5-7 minutes, or until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. The dough should feel slightly sticky but not overly wet.
Shape and Rise: Transfer the dough to a lightly floured surface and shape it into a smooth ball. Place the dough ball into a lightly greased bowl, cover it with a damp towel, and let it rise in a warm area for 1-2 hours, or until it has doubled in size.
Divide and Shape Rolls: Once the dough has risen, divide the dough into about 15-18 rolls. If you want larger rolls, make 15 rolls but you can make 18 medium-sized rolls. Roll each piece into a tight, smooth ball by tucking the edges under and rolling with your palm on the work surface. To shape, roll each portion into a ball by cupping your hand over it and rolling in a circular motion on the counter.
Second Proofing: Lightly grease a 9x13-inch baking dish and arrange the dough balls. Cover with a damp towel and allow them to proof for another 45 minutes -- 1 hour.
Apply the Egg Wash: In a small bowl, beat together one egg with a splash of whole milk to create an egg wash. Gently brush the tops of the rolls with the egg wash to encourage a glossy, golden-brown finish.
Bake the Rolls: Preheat your oven to 350°F. Bake the rolls for 22-28 minutes on a middle rack. To prevent over-browning, you can tent a piece of foil over the rolls halfway through baking if needed.
Finish with Butter and Salt: Remove the rolls from the oven and, while still warm, brush them with melted butter and sprinkle with flaky sea salt for extra flavor.

Notes

There is so much information within the blog post including answers to frequently asked questions and more.

How Do I Prevent Over-Browning?
If the tops of your rolls are browning too quickly, place a piece of foil on the top rack of your oven halfway through baking to protect them while they finish cooking through. I found this works wonders to bake the roll completely through without becoming too brown.

Nutrition