Japanese Milk Bread Rolls

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

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

PROCEDURE

Step 1

Add 4 tablespoons of flour, 6 tablespoons of water, and 6 tablespoons of milk into a pot and mix to combine.

Step 2

Put on the heat and cook until thickened. About 3 to 5 minutes.

Step 3

Transfer into a bowl, cover, and set aside to cool completely.

Step 4

Pour the yeast into a mixing bowl.

Step 5

Add the flour, salt, sugar, powdered milk and mix to combine.

Step 6

Add the eggs, butter, milk, and the tangzhong.

Step 7

Knead the dough for about 10 minutes until smooth. You can use a mixer or your hands.

Step 8

Flour your work surface and tip the dough until it. Gently knead and form into a ball.

Step 9

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.

Step 10

Deflate the dough and place on your floured work surface.

Step 11

Divide the dough into 15 to 18 pieces. Shape individual doughs into balls.

Step 12

Transfer into a buttered pan, cover, and place in a warm spot for 1 hour or until it doubles in size.

Step 13

Uncover the rolls.

Step 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.

Step 15

Remove the bread from the pan and cool on a wire rack.

WATCH THE RECIPE VIDEO

Enjoy!