Creamy Milk Bread Rolls

Ultra-soft, pillowy Japanese-inspired milk bread rolls with a tender crumb and golden crust. These enriched rolls achieve their signature texture thro...

12 rolls
Japanese Cuisine
🟡Intermediate★★★☆☆
Jun 19, 2025
8 views

Ingredients

🌾

3 cups

bread flour

high protein content essential for structure

🥩

1 whole

large egg

room temperature

🥩

1 large egg

egg wash

beaten with 1 tablespoon milk

🥛

1 cup

whole milk

room temperature, divided

🥛

1/4 cup

heavy cream

room temperature

🥛

4 tablespoons

unsalted butter

softened to room temperature

📦

1/4 cup

granulated sugar

🥛

1/2 cup

tangzhong milk

whole milk for roux

🌾

3 tablespoons

tangzhong flour

bread flour for roux

🌶️

1 teaspoon

fine sea salt

📦

2 1/4 teaspoons

instant yeast

one standard packet

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Create the tangzhong roux by whisking tangzhong flour and tangzhong milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens to a paste consistency that coats the whisk heavily, about 3-4 minutes. The roux should leave visible trails when stirred. Transfer to a bowl and cool to room temperature.
Step 2
In the bowl of a stand mixer, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Whisk dry ingredients together, ensuring yeast and salt don't directly contact each other initially.
Step 3
Create a well in the center of dry ingredients and add the cooled tangzhong, whole milk, heavy cream, and large egg. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.
Step 4
Increase mixer speed to medium-low and knead for 8-10 minutes until dough becomes smooth and slightly elastic. The dough should clear the sides of the bowl but still stick slightly to the bottom.
Step 5
With mixer running on low speed, gradually add softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next. This process takes 4-5 minutes and prevents the dough from breaking.
Step 6
Continue kneading on medium speed for 8-12 minutes until dough passes the windowpane test - when stretched thin, it should be translucent without tearing. The dough will be soft, smooth, and slightly tacky but not sticky.
Step 7
Transfer dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm environment (75-80°F) for 60-90 minutes until doubled in size. The dough should spring back slowly when gently poked.
Step 8
Gently deflate dough and turn onto a lightly floured surface. Divide into 12 equal portions using a bench scraper, weighing each piece for uniformity (approximately 2.5 ounces each).
Step 9
Shape each portion into a tight ball by cupping your hand and rolling the dough against the work surface in circular motions. The surface tension should create a smooth, taut exterior.
Step 10
Arrange shaped rolls on a parchment-lined baking sheet, spacing them 2 inches apart to allow for expansion. Cover with a damp kitchen towel and proof for 45-60 minutes until visibly puffed and nearly doubled.
Step 11
Preheat oven to 350°F during the final 15 minutes of proofing. Gently brush each roll with egg wash using a soft pastry brush, being careful not to deflate the delicate structure.
Step 12
Bake for 16-18 minutes until tops are golden brown and internal temperature reaches 190°F. The rolls should sound hollow when tapped on the bottom and spring back when lightly pressed.

✨Chef's Tips

  • ★The tangzhong method is crucial for achieving the signature soft texture - this flour roux pre-gelatinizes starches, allowing the dough to hold more moisture while maintaining structure. Cool it completely before use to prevent killing the yeast.
  • ★Temperature control is critical throughout the process. All dairy and eggs should be at room temperature (68-72°F) for optimal yeast activity and gluten development. Cold ingredients will slow fermentation and create uneven mixing.
  • ★Master the windowpane test to ensure proper gluten development - stretch a small piece of dough between your fingers until thin enough to see light through. Properly developed dough creates the characteristic tender, stretchy crumb.
  • ★During butter incorporation, the dough may appear broken or greasy initially - this is normal. Continue kneading until the butter fully emulsifies and the dough becomes smooth and elastic again. Patience here determines final texture.
  • ★For bakery-level results, weigh your dough portions for uniform rolls and use steam during the first 5 minutes of baking by placing a pan of hot water on the oven's bottom rack. This creates a more tender crust and better oven spring.
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