Japanese milk bread tastes exactly how it looks: fluffy, buttery, and soft. It’s definitely one of my favorite types of bread because it’s such an easy recipe and has such a rewarding result. This recipe is great for a beginner if you’ve never made bread before.
Why is this recipe healthy?
Bread is high in carbohydrates, which is essential to providing energy for our bodies. While the internet is growing toward a “low-carb” mindset, remember that carbohydrates have so many more functions than being stored as fat and tasting good. Serving as glucose for our brains, fuel for exercise, and steady energy throughout the day, carbohydrates are the body’s main macronutrient for a reason. Serve these rolls as a side of a meal to satisfy your carbohydrate needs.
Japanese Milk Bread Rolls
Japanese milk bread is definitely one of my favorites because the result is just so unique. This type of bread isn't in most grocery stores, so you must try this recipe. You definitely won't regret making these pillowy bread buns.
Ingredients
Tangzhong
- 1/2 cup milk 120 g
- 2 tbsp bread flour 20 g
Dough
- 1/2 cup warm milk 113 g
- 2 1/4 tsp yeast 7 g
- 3 tbsp granulated sugar 30 g
- 1 egg
- all of the tangzhong
- 3 cups bread flour 360 g
- 1 tsp salt 6 g
- 2 tbsp butter, softened 26 g
- 2 tbsp cream cheese, softened 30 g
Instructions
Tangzhong
- In a small saucepan, combine the milk and flour. Cook over medium heat, stirring constantly, until a homogeneous paste forms.
- Remove the tangzhong from the heat and let it cool. Set aside until ready to use.
Dough
- In a mixing bowl, pour in the warm milk. Sprinkle the yeast on top and let the mixture sit for 10 minutes or until foamy.
- Add the sugar, egg, tangzhong, flour, and salt to the yeast mixture. Using a stand mixer or a wooden spoon, mix together the ingredients. Continue kneading for 10 minutes using a stand mixer or your hands on a flat surface.
- Add the butter and cream cheese to the dough. Continue kneading for 10-15 more minutes until the dough can stretch thinly without tearing.
- Transfer the dough to an oiled mixing bowl and cover. Let the dough rest for 1 - 1 1/2 hours in a warm spot.
Rolls Instructions
- Grease a 9x13 baking pan.
- Place the dough on a floured surface and divide it into 12 even portions. Roll each piece into a ball and arrange them in the prepared baking pan.
- Cover and let rest for 1 hour. Preheat the oven to 350º F.
- Dust the rolls with flour for the milk bread look. Bake the rolls for 20-25 minutes or until they are golden.
- Remove the rolls from the oven and let them cool. Enjoy the milk bread warm.
Loaf Instructions
- Grease a 9x5 loaf pan.
- Place the dough on a floured surface and divide it into 3 even balls. Flatten each piece and roll it up into a cylinder. Place each piece into the prepared baking pan.
- Cover and let rest for 1 hour. Preheat the oven to 350º F.
- Dust the loaf with flour. Bake the loaf for 30-35 minutes or until golden.
- Remove the loaf from the oven and let it cool. Enjoy the milk bread warm.
Notes
- If you don't have cream cheese or don't want to use it, just substitute it with more softened butter.
- The tangzhong is the secret to the bread's soft and fluffy texture. It also helps the bread stay soft over a few days.
- Feel free to bake the bread in any shape you want -- loaves, buns, or anything of your choice.
