BREAKFASTNOVEMBER 26, 2020

Japanese Milk Bread Rolls

These Japanese milk bread also referred to as Hokkaido milk bread is pillowy soft, light and airy. This bread is so delicious and stays soft for a few days, just wrap it up and leave at room temperature.

Reading time: 2 MIN READ
Ingredients: 11 INGREDIENTS
Step photos: 15 PHOTOS
Video: VIDEO

This Japanese milk bread also referred to as Hokkaido milk bread is pillowy soft, light, and airy. This bread is so delicious and stays soft for a few days, just wrap it up and leave it at room temperature.

INGREDIENTS / 11

FOR THE STARTER - TANGZHONG

Flour - 4 tablespoons
Water - 6 tablespoons
Milk - 6 tablespoons

FOR THE DOUGH

Dry yeast - 1 tablespoon
Bread flour - 5 cups
Salt - 2 teaspoons
Sugar - 1/2 cup
Powdered milk - 4 tablespoons
Butter - 1/2 cup
Egg - 2
Milk - 1 cup

METHOD / 15

2 MIN READ

01
Add 4 tablespoons of flour, 6 tablespoons of water, and 6 tablespoons of milk into a pot and mix to combine.
02
Put on the heat and cook until thickened. About 3 to 5 minutes.
03
Transfer into a bowl, cover, and set aside to cool completely.
04
Pour the yeast into a mixing bowl.
05
Add the flour, salt, sugar, powdered milk and mix to combine.
06
Add the eggs, butter, milk, and the tangzhong.
07
Knead the dough for about 10 minutes until smooth. You can use a mixer or your hands.
08
Flour your work surface and tip the dough until it. Gently knead and form into a ball.
09
Transfer the dough into an oiled bowl. Cover and place in a warm spot until it doubles in size. About 1 hour to 1 hour 30 minutes.
10
Deflate the dough and place on your floured work surface.
11
Divide the dough into 15 to 18 pieces. Shape individual doughs into balls.
12
Transfer into a buttered pan, cover, and place in a warm spot for 1 hour or until it doubles in size.
13
Uncover the rolls.
14
Crack an egg into a bowl and brush the tops with it.
Bake in a preheated 350 degrees oven for 25 to 30 minutes.
15
Remove the bread from the pan and cool on a wire rack.