Japanese Milk Bread Dinner Rolls

Ingredients

• 20 g Bread Flour (for tangzhong)
• 27 g Water (for tangzhong)
• 60 g Whole Milk (room temperature, for tangzhong)
• 120 g Whole Milk (warmed to 90-95°F (32-35°C) for yeast activation)
• 30 ml Whole Milk (for egg wash)
• 9 g Active Dry Yeast (approximately 1 tablespoon)
• 1 large Egg (room temperature)
• 42 g Unsalted Butter (softened, room temperature, added to dough)
• 56 g Granulated White Sugar (1/4 cup)
• 3 g Fine Sea Salt (approximately 3/4 teaspoon)
• 320 g Bread Flour (for dough)
• 56 g Unsalted Butter (cold, for garlic butter)
• 5 g Garlic (1-2 cloves, finely chopped)
• to taste Flaky Sea Salt (sprinkled on top after brushing)

Instructions

1. Make Tangzhong

   Combine 20 g bread flour, 27 g water, and 60 g whole milk in a small saucepan. Whisk over medium heat constantly until the mixture becomes thick, glossy, and tacky.

   Time: PT3M

2. Cool Tangzhong

   Transfer the tangzhong to a bowl and let it cool to room temperature.

   Time: PT5M

3. Activate Yeast

   Warm 120 g whole milk to 90‑95 °F (32‑35 °C). Sprinkle 9 g active dry yeast over the milk, stir gently, and let sit for 10 minutes until foamy.

   Time: PT10M

4. Combine Dry Ingredients

   In a large bowl whisk together 320 g bread flour, 3 g fine sea salt, and 56 g granulated sugar until evenly distributed.

   Time: PT2M

5. Mix Dough

   Attach the dough hook to the stand mixer. Add the cooled tangzhong, the yeast‑milk mixture, and one room‑temperature egg to the dry ingredients. Start on low speed, then increase to medium‑low until a shaggy dough forms. Gradually add 42 g softened unsalted butter, a tablespoon at a time, mixing until fully incorporated. Continue mixing for 5‑7 minutes until the dough is smooth, elastic, and slightly sticky.

   Time: PT7M

6. First Rise

   Transfer the dough to a lightly greased medium bowl, cover with a damp towel, and let rise at room temperature for 1‑2 hours, or until doubled in size.

   Time: PT90M

7. Punch Down and Divide

   Gently deflate the risen dough, turn it onto a lightly floured surface, and divide into nine equal pieces (≈75 g each).

   Time: PT5M

8. Shape Rolls

   Roll each piece into a tight ball by tucking the dough under itself to create surface tension. Place the balls in a greased 9"×9" square pan, arranging three rows of three.

   Time: PT10M

9. Second Proof

   Cover the pan with a damp towel and let the rolls proof for another 1‑2 hours, until puffed and nearly doubled, touching each other.

   Time: PT90M

10. Prepare Egg Wash

    Beat one egg with 30 ml (2 Tbsp) whole milk until combined.

    Time: PT3M

11. Bake Rolls

    Preheat the oven to 350 °F (175 °C). Brush the risen rolls with the egg wash, then bake for 28‑30 minutes, until golden brown.

    Time: PT30M

    Temperature: 350°F

12. Make Garlic Butter

    While the rolls bake, finely chop 1‑2 garlic cloves. In a cold small pan, combine the chopped garlic with 56 g unsalted butter. Heat over medium for about 30 seconds just to sweat the garlic, then remove from heat and let sit.

    Time: PT3M

13. Brush with Garlic Butter & Salt

    When the rolls are done, remove from the oven and immediately brush them generously with the garlic butter. Sprinkle flaky sea salt on top to taste.

    Time: PT2M

14. Cool or Serve

    Let the rolls rest for 5 minutes before serving warm, or store as directed.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

36 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour
• Instead of Whole Milk: 2% Milk
• Instead of Whole Milk: 2% Milk
• Instead of Whole Milk: 2% Milk
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Granulated White Sugar: Coconut Sugar
• Instead of Fine Sea Salt: Kosher Salt
• Instead of Bread Flour: All-Purpose Flour
• Instead of Unsalted Butter: Margarine (unsalted)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Flaky Sea Salt: Coarse Kosher Salt

Equipment Needed

• Small Saucepan
• Whisk
• Kitchen Scale
• Measuring Spoons
• Stand Mixer with Dough Hook
• Mixing Bowl
• Rubber Spatula
• 9" x 9" Square Baking Pan
• Damp Towel
• Oven
• Small Pan for Garlic Butter
• Pastry Brush
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Preparing the tangzhong correctly
• Activating the yeast at the right temperature
• Incorporating butter gradually into the dough
• First rise until doubled
• Creating surface tension when shaping rolls
• Second proof until rolls touch
• Baking to a golden crust
• Brushing with garlic butter and flaky salt while hot

Chef Tips from the Video

• Use a kitchen scale for precise measurements; Japanese milk bread relies on exact ratios.
• For extra shine, brush the rolls with a second light egg wash after the first 15 minutes of baking.
• If you don’t have a stand mixer, knead by hand for 10‑12 minutes until smooth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat before serving.

Room temperature: Best consumed within 24 hours; keep covered.

Make-Ahead Tips

• Prepare the tangzhong a day ahead and refrigerate.
• After the first rise, you can refrigerate the dough for up to 12 hours before shaping.
• Baked rolls freeze well; reheat in a 300°F oven for 5‑7 minutes.

Frequently Asked Questions