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Hokkaido Milk Bread Rolls

Soft, light, and slightly sweet Japanese rolls made with a unique tangzhong technique for lasting moisture and tenderness.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 rolls
Course: Breakfast, Side, Snack
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups bread flour
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup whole milk can substitute with lower fat or alternative milk
  • 1/4 cup warm water
  • 2 1/4 teaspoons instant yeast
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
Tangzhong Ingredients
  • 1/4 cup flour for roux
  • 1/2 cup water for roux

Method
 

Prepare Tangzhong
  1. In a small saucepan, whisk together 1/4 cup flour and 1/2 cup water over medium heat until it forms a thick paste. Let cool.
Make the Dough
  1. In a large mixing bowl, combine bread flour, all-purpose flour, sugar, and salt.
  2. In another bowl, mix warm water, milk, yeast, and egg.
  3. Add the cooled tangzhong and melted butter to the wet mixture, stirring until combined.
  4. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
  5. Knead the dough for about 10 minutes until smooth and elastic.
First Rise
  1. Place the dough in a greased bowl, cover with a damp cloth, and let rise for about 2 hours or until doubled in size.
Shape the Rolls
  1. Punch down the dough, divide it into equal pieces, and shape into rolls.
  2. Place the rolls in a greased baking dish, cover, and let rise again for 30-60 minutes.
Bake
  1. Preheat the oven to 350°F (175°C), then bake the rolls for 25-30 minutes or until golden brown.
  2. Let cool slightly before serving.

Notes

Cool the rolls fully before storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls wrapped in plastic wrap; they keep well for up to 3 months.