Japanese Milk Bread Rolls are incredibly soft, fluffy, and slightly sweet, making them perfect for sandwiches, dinner rolls, or even just as a snack. These rolls use a unique technique called Tangzhong, which involves pre-cooking a portion of the flour and liquid to create a paste that helps the bread stay moist and tender for longer. Here’s how to make these pillowy, cloud-like bread rolls at home.
Ingredients:
To make these soft Japanese milk bread rolls, you will need:
For the Tangzhong:
- All-purpose flour (2 tablespoons)
- Milk (1/2 cup)
For the Dough:
- All-purpose flour (2 3/4 cups)
- Sugar (3 tablespoons)
- Salt (1 teaspoon)
- Instant yeast (2 teaspoons)
- Milk (1/2 cup, lukewarm)
- Heavy cream (1/4 cup)
- Egg (1 large)
- Unsalted butter (4 tablespoons, softened)
- Powdered sugar (for dusting, optional)
Preparation Method:
Step 1: Make the Tangzhong
- Prepare the Tangzhong: In a small saucepan, whisk together the 2 tablespoons of flour and 1/2 cup of milk. Heat the mixture over medium heat while stirring constantly. Continue stirring until the mixture thickens and forms a smooth paste, around 2-3 minutes. Remove from heat and let it cool to room temperature.
Step 2: Make the Dough
Combine dry ingredients: In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), combine the flour, sugar, salt, and instant yeast.
Add wet ingredients: To the dry mixture, add the lukewarm milk, heavy cream, egg, and cooled Tangzhong paste. Mix on low speed until the ingredients are combined into a dough. If mixing by hand, stir with a wooden spoon until the dough starts to come together.
Knead the dough: Once the dough starts to form, add the softened butter and continue kneading for 8-10 minutes. If using a stand mixer, knead with the dough hook attachment on medium speed. The dough should become smooth, elastic, and slightly sticky.
First rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until the dough has doubled in size.
Step 3: Shape the Rolls
Divide the dough: Once the dough has risen, punch it down to release any air. Turn it out onto a lightly floured surface and divide it into 8-10 equal portions (depending on how large you want the rolls).
Shape the rolls: Roll each portion of dough into a smooth ball by cupping your hand over the dough and rolling it in circular motions on the counter. Place the dough balls into a greased round baking pan or a baking sheet lined with parchment paper. Ensure they are spaced slightly apart to allow room for rising.
Step 4: Second Rise and Baking
Second rise: Cover the shaped rolls with a clean cloth and let them rise for another 30-40 minutes, or until they have puffed up and almost doubled in size.
Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
Bake: Once the rolls have finished rising, dust them lightly with flour or powdered sugar (optional) and place them in the preheated oven. Bake for 18-22 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
Cool: Remove the rolls from the oven and allow them to cool on a wire rack for at least 10 minutes before serving.
Variations:
- Sweet Milk Rolls: For a sweeter version, you can brush the tops of the rolls with melted butter and sprinkle them with a bit of sugar right after baking.
- Savory Rolls: Add herbs like rosemary or grated cheese to the dough before shaping for a savory twist.
- Stuffed Rolls: You can stuff the rolls with fillings like red bean paste, chocolate, or cheese before baking for an extra surprise.
Tips for the Best Milk Bread Rolls:
- Tangzhong technique: This method is essential for the softness of the rolls, as it locks in moisture and keeps the bread from drying out too quickly.
- Room temperature ingredients: Make sure your milk, cream, and butter are at room temperature before adding them to the dough. Cold ingredients can slow down the yeast activity.
- Don’t overbake: Keep an eye on the rolls while baking. Overbaking them can result in a less fluffy texture.
Serving Suggestions:
- These milk bread rolls are perfect for breakfast, served with butter, jam, or Nutella.
- You can also use them as dinner rolls, served alongside soup, salad, or your favorite main dish.
- For a sweet version, you can serve the rolls with whipped cream and fruit for dessert.
Conclusion:
Japanese Milk Bread Rolls are incredibly soft and fluffy, making them a favorite treat for any time of the day. Their slightly sweet flavor, combined with the pillowy texture, makes them irresistible. Whether you're enjoying them as a snack or serving them at a special dinner, this recipe is sure to impress. Plus, with the Tangzhong method, these rolls stay soft and fresh longer than typical bread rolls.