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Japanese milk bread is unlike any other bread out there. Extremely soft, fluffy and flakey texture that is a product of the tangzhong method. The first time I tried making it I failed terribly, but after a few tweaks to the recipe it is now perfect. I will be going through two ways to make this recipe. One will be to make the perfect dinner rolls, and the other will be to make the softest loaf of bread.
Japanese milk bread 2 ways: dinner rolls vs loaf
The only difference between how the dinner rolls are made vs a loaf is in the second proofing portion. You will need to portion them into different weights and also shape them differently.
Dinner roll
Portions: For dinner rolls we will separate the dough into 75g pieces.
Shaping: After you have separated them into 75g pieces, you will want to shape them into balls, making sure you create surface tension so that they are smooth looking.
Here is the video for dinner roll method:
Loaf
Portions: For the loaf method, you will need to separate our dough into three equal pieces which will end up being about 250g.
Shaping: After you have separated the dough into 3 equal pieces, first flatten into a rectangle, then fold the long ends towards the middle, and finally roll it up from the short side. Make sure to seal and tuck the dough on the bottom. This will create a thick roll of dough which we place into our loaf pan to proof in.
Here is the video for our loaf method:
Key steps and ingredients for Japanese milk bread
Tangzhong method: The tangzhong method uses flour, water, and milk, cooked down into a paste like substance which is then added as a dough ingredient. You want to cook it down until you can pick all of it up in a spoon. What this does is make the bread softer and more springy. This is an essential step and you definitely don’t want to skip it. Even after a few days, my bread is still really soft and springy.
Active dry yeast/instant yeast: With active dry yeast you will need to activate it in lukewarm before using. Alternatively, you can use instant yeast which does not require any activating. However, I would still add the 2 tbsp of water to maintain hydration level.
Softened butter: Make sure your butter is softened, not melted and be patient when mixing the butter in. When you initially try to add the butter, the dough will break, but after a couple minutes, you will see the butter incorporate into the dough better.
Japanese Milk Bread
Ingredients
Tangzhong
- 2 tbsp flour, 20g
- 2 tbsp water, 27g
- 4½ tbsp milk, 60g
Yeast mixture
- 1 tbsp active dry yeast or instant yeast, 10g
- 2 tbsp lukewarm water, 20g
Dough
- Tangzhong
- Yeast mixture
- 2⅓ cup AP flour, 380g
- ¼ cup sugar, 60g
- 1 tsp salt, 3g
- ½ cup milk, 130g
- 1 large egg
- 3 tbsp softened unsalted butter
Instructions
- Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms. If you are using instant yeast, skip this step.1 tbsp active dry yeast or instant yeast, 2 tbsp lukewarm water
- In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon.2 tbsp flour, 2 tbsp water, 4½ tbsp milk
- Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage as well. Mix on low speed for 5 minutes or until a proper dough forms.Tangzhong, Yeast mixture, 2⅓ cup AP flour, ¼ cup sugar, 1 tsp salt, ½ cup milk, 1 large egg
- Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour 1 tbsp at a time until manageable.3 tbsp softened unsalted butter
- Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size.
Dinner roll method
- Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. When shaping, you want to make sure to form surface tension on the dough balls to make sure they come out looking smooth. Allow it to rest another 1 hour
- Brush with egg wash which is just 1 beaten egg and bake in the oven at 350F for 20 minutes.
- Top with garlic butter and enjoy.
Loaf method
- Separate your dough into 3 equal pieces, it should be about 250g each.
- Flatten each piece into a rectangle.
- Fold the long sides towards the middle.
- Roll it up and seal the edge towards the bottom.
- Place into an oiled 9 inch loaf pan leaving 1 inch of space between each roll.
- Cover with plastic wrap and let proof for 1 hour.
- Brush with egg wash which is just 1 egg.
- Bake 350F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before cutting into.
If you enjoyed this, check out some more bread recipes here:
How would I use this recipe for burger buns? How many would it make and would it be the same temperature and time?
Same everything but I would portion them into 70g-75g doughballs
Made this and loved it so much I’m going to make a big batch for a family gathering! Do you know if at any point after the dough is made it can be refrigerated or frozen for one night or two so it can be baked fresh during their visit and still be fresh?
I would throw them in the fridge overnight for the first proof. Then shape them and do the second proofing before baking
Just wondering if anyone has used cup for cup gluten free flour? If so, your results. Thanks.
Is it possible to freeze these after making them?
Hey, question. I mixed my dough for over 5 mins on low and it was really wet and sticky, I added a little bit of flour (idk if that was a mistake I was just winging it) and it was still pretty sticky. Is this a bad sign? Will my bread come out okay or should I just start over?
Been baking bread for 40 years. Made these today. Followed the recipe exactly and they came out amazing. Thank you for teaching this old dog some new tricks.
haha glad to hear that!!:)
they turned our beautifully! I had to knead by hand, so it took a bit longer but the results were still great 🙂 I’m wondering how to store these, I’ve never made rolls before and I’m not sure how to keep these since I didn’t finish them in one evening.
If I am eating them in the next day or two I would leave them at room temp, but any longer in the fridge.
I’m making these tonight for sliders. I’ve always had a desire to make Japanese Milk Bread since my rolls always seem to turn out like a hockey puck on center ice at times. If they are fluffy and tender these will be my go to from now on. Thanks for sharing the recipe!
No problem!
Lovely bread, great recipe. Tastes great
I made these yesterday, my first time using weighted measurements, other than needing a little extra flour they turned out tasty and perfect! A couple questions, my dough made 12 rolls, is that right? I didn’t see quantity listed, but maybe I missed it. Also, my roll tops are sticky, did I use too much egg wash or is that the consistency of the bread? I baked them in a 9×13 pan lined with parchment, so easy and delish!! This recipe is a keeper for sure!!
Yes 12 rolls are about right. Usually my rolls arent sticky. They are glossy and soft
Hello if I want to use this recipe to make burger buns how much should be the portion? And how many buns I get with this recipe?
95g each and about 8
Thanks so much