Description
The Fluffy Japanese Milk Bread Dinner Rolls recipe is a specialized method of bread making that prioritizes moisture retention and a fine, tender crumb. Unlike standard Western dinner rolls, which can sometimes be dense or crusty, these rolls are characterized by a “pull-apart” texture that feels almost like cotton candy in bread form.
Ingredients
3 cups (360 g) bread flour
¼ cup (50 g) sugar
2¼ tsp (1 packet) instant yeast
1 tsp salt
½ cup (120 ml) warm milk
1 large egg, room temperature
¼ cup (57 g) unsalted butter, softened
All tangzhong (cooled)
Instructions
Mix Dough:
In a stand mixer bowl, combine flour, sugar, yeast, and salt.
Add milk, egg, tangzhong, and mix until a shaggy dough forms.Knead:
Knead 8–10 minutes (stand mixer) or 12–15 minutes by hand until smooth and elastic.
Gradually add butter and knead until fully incorporated.First Rise:
Shape dough into a ball, place in a greased bowl, cover, and let rise 1–1½ hours, until doubled.Shape Rolls:
Punch down dough. Divide into 12–15 equal pieces.
Roll each into a smooth ball.Second Rise:
Arrange in a greased baking dish (9×13-inch for pull-apart rolls).
Cover and rise 45–60 minutes, until puffy.Bake:
Preheat oven to 350°F (175°C).
Bake 18–22 minutes, until tops are lightly golden.Finish:
Brush warm rolls with melted butter.
Notes
These fluffy Japanese milk bread rolls are perfect served warm with butter, jam, or honey. They also make excellent sandwich buns or dinner accompaniments, and any leftovers can be stored in an airtight container or lightly toasted the next day for a soft, pillowy treat.
- Prep Time: 20minutes
- Cook Time: 20minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1roll
- Calories: 180kcal
Keywords: Shokupan style dinner rolls, Tangzhong milk bread buns, soft Japanese pull apart rolls, Hokkaido milk bread rolls