Last updated on April 15th, 2020
These pull-apart Japanese Milk Bread Rolls are soft, fluffy, and light as a feather. Speaking from experience here, you can eat a whole pan of them and not feel full. The secret to the rolls’ airy awesomeness? A cooked starter called “TangZhong.” TangZhong is very easy to make, as are the rolls themselves. As proof, watch the video up top. Then scroll down for the photographic step-by-step and printable recipe:
Japanese Milk Bread Rolls
First, make the TangZhong: In a small saucepan that reflects your kitchen, your tripod, and your torso, whisk together each of the following ingredients: 3 tablespoons water, 3 tablespoons milk, and 2 tablespoons all-purpose flour.
Whisk thoroughly to remove any lumps.
Then set the pan over low heat, and whisk constantly just until the mixture thickens — about 4 minutes. And that’s it — our TangZhong is made! Immediately remove the pan from the heat.
To cool off the TangZhong, whisk in 1/2 cup milk.
Then whisk in a large egg from a happy, peppy free-range hen…
4 tablespoons melted butter…
And 2 1/4 teaspoons active dry yeast.
To make the dough, tip 2 1/2 cups flour into a large-ish bowl. You can use bread flour here if you like. I always use all-purpose flour for my Japanese Milk Bread Rolls.
With a song in your heart, stir in 2 tablespoons nonfat instant dry milk…
1 teaspoon table salt…
And 1/4 cup sugar. Japanese Milk Bread Rolls are slightly sweet. I’m slightly sweet, too. But only on Wednesdays.
Then stir in the TangZhong starter!
Stir until a shaggy dough develops.
Then scoop the dough onto a very lightly floured surface, and knead by hand until the dough becomes elastic — about 5 minutes. Also, wash out, dry, and lightly-grease the mixing bowl.
Form the dough into a ball, and then place it in the (cleaned and lightly-greased) mixing bowl.
Now cover the bowl with cling film or a kitchen towel, and place it in a warm-ish location until the dough puffs and doubles (or nearly doubles) in volume — 90 minutes to 2 hours.
While you wait for the dough to proof, toss your measuring spoons and prep bowls into your happily-functioning dishwasher. That’s what I did. To burn off calories.
Gently deflate the dough, and then knead it for about 1 minute.
Form the dough into a ball, and then cut the ball in half. A bench scraper is helpful here.
Cut each half in half, and then into equal quarters to make 8 equal-size pieces of dough.
Form the 8 segments into rolls (be sure to watch the video up top to see my roll-forming technique)…
And then place the rolls in a lightly-greased 9-inch-diameter cake pan.
Cover the pan with plastic wrap or a towel, and let rise until the rolls fill the pan as above — about 50 minutes.
Gently brush the rolls with egg wash (1 egg blended with 1 teaspoon water)…
And top them, if you wish, with sesame seeds.
Bake at 350°F until the rolls turn brown and beautiful — 25-30 minutes. Let ’em cool in the pan for at least 10 minutes before pulling them apart and devouring them.
And devour them you will, because Japanese Milk Bread Rolls are too delicious to ignore!
The rolls are delicious as is, although you might like to split them and fill them with butter. Or, use the rolls as buns for “sliders.” Again, these babies are soft, fluffy, and light as air. I love them more than I should.
Think you’ll give these Japanese Milk Bread Rolls a try? Talk to me in the comments field below. And if you do make the rolls, please post your review below. You can even add stars to your review. xKevin
Hungry for more? Get my email updates and subscribe to my YouTube channel.
And…here’s the printable:
Japanese Milk Bread Rolls
Ingredients
For the TangZhong starter:
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons all-purpose ("plain") flour
Additions to the TangZhong starter
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup melted butter
- 2 1/4 teaspoons active dry yeast
Dry ingredients for the dough:
- 2 1/2 cups all-purpose flour
- 2 tablespoons instant nonfat dry milk
- 1 teaspoon table salt
- 1/4 cup sugar
For glazing and topping the rolls before baking them:
- 1 egg, beaten with 1 teaspoon water
- Sesame seeds -- a sprinkling for each roll
Instructions
- In a small saucepan, whisk together the TangZhong ingredients: water, milk, and flour. Whisk well to smooth out any lumps. Set the pan over low heat, and whisk constantly until the mixture thickens -- about 4 minutes. Remove from heat.
- Whisk in each addition to the TangZhong: milk, egg, melted butter, and yeast.
- In a large (-ish) bowl, stir in the listed dry ingredients for the dough. Then stir in the TangZhong mixture. Stir until a shaggy dough develops. On a lightly-floured board, knead the dough by hand until it is elastic and fairly smooth -- about 5 minutes. Wash out, dry, and lightly grease the mixing bowl.
- Form the dough into a ball, and place it in the greased mixing bowl. Then flip the dough to grease its underside. Cover with cling film, and then place in a warm location. Let rise until doubled (or nearly doubled) in volume -- 90 minutes to 2 hours.
- Lightly grease a 9-inch-diameter cake pan. Gently deflate the dough. Then cut the dough in half. Cut each half into 4 equal size pieces to achieve 8 pieces total. Form each dough segment into a roll, and place in the prepared cake pan. Cover and let rise until the rolls fill the pan -- about 50 minutes. Meanwhile, preheat the oven to 350°F.
- Brush the rolls with egg wash (1 egg beaten with 1 teaspoon water). Brush gently to avoid deflating the rolls. Top the rolls, if you wish, with a sprinkling of sesame seeds.
- Bake in the preheated oven until the rolls are brown and beautiful -- 25 to 30 minutes. Let cool for at least 10 minutes in the pan before serving.
Nutrition
You may also like:
Neil says
If only I weren’t doing the low carb thing still….
Janis says
These look amazing. Will have to try them with a hearty bowl of chicken soup. Thx, Kevin
Chris says
Hi Kevin
This recipe really caught my eye, HOWEVER, I have never used any type of yeast dough or kneaded anything. Do you think this would be a doable recioe for a beginner (me)?
Vicki L Pasco says
Those look yummy. Will be trying those out on my next day off!
Kevin Lee Jacobs says
Hi Janis – These rolls would make a delicious accompaniment for chicken soup. Enjoy!
Hi Chris – I do think this recipe is suitable for beginners. Be sure to watch the video up top, as it will guide you through the kneading process. Do let me know how the rolls turn out for you!
Welcome, Vicki. Enjoy the rolls!
Elizabeth says
Wondering if these can be made gluten free by subbing in gluten free A.P. flour & omitting the kneading? Might give it a try.
SarahBeth says
I’m planning a Sunday baking lesson with my Granddaughter. These will be perfect!
John says
Kevin, I am wondering if the amount of sugar could be reduced by half. My wife does not like sweet bread. We do understand that the dough does need some sugar, but my thinking is that 1/4 cup is a lot.
Linda says
I ‘discovered’ Japanese milk bread about a year ago and it is my no fail go to weekly now. IF you use bread flour they are still light and fluffy but that last little rise they do when you put them in the hot oven pops them higher. And I brush with cream before baking which gives them an incredibly supple crust.
Try them split, brush with condensed milk, toasted and sprinkled (covered) with cinnamon sugar and toasted again for a sweet treat. If you make bread, it does not get go bad or stale for a while (if it lasts)
Kevin Lee Jacobs says
Hi SarahBeth – What a fun teaching-project for your granddaughter. Enjoy!
Hi John – Feel free to reduce the sugar in the recipe. And please report back!
Hi Linda – Thanks for the great tips! I made these rolls three times last week, and they did indeed retain their fresh, just-made quality even after 3 days of room-temperature storage. True, out of 24 rolls I only reserved 4 of them…
Cam says
Wow! And just when I’m trying to cut the carbs!
Kevin Lee Jacobs says
Hi Cam – These rolls contain zero carbs. (In my dreams.)
Ellen says
This dough/rolls looks wonderful. Do you think it would be suitable to use for cinnamon rolls? Can you tell I’m hungry for cinnamon rolls!!
Kevin Lee Jacobs says
Hi Ellen – I suspect this dough would be delightful for cinnamon rolls. Which I’m now craving. And if you need a recipe for CR, I can offer you this one: Dreamy Cinnamon Rolls.
Susan from Manitoba says
I just made these. Thanks for a great recipe, Kevin.
I finally discovered how to get a warm spot to proof dough. I almost fill a sturdy small saucepan with very hot tap water, place a china side plate on top of the saucepan, and then place my plastic covered bowl of dough on the plate. I snugly cover all of it with a tea towel and leave it undisturbed on the kitchen counter. Great success with the rise.
Lisa says
Do you stir the egg into the hot milk?
Kevin Lee Jacobs says
Hi Susan from Manitoba – Great idea! A drugstore heating pad will work as well.
Hi Lisa – The 1/2 cup of milk cools off the hot TangZhong starter. Consequently when you add the egg, the egg won’t scramble!
Samantha Gray says
When I was a kid on my paternal grandparents’ farm in Virginia, my grandmother made rolls almost daily. Some for the family, some to carry to someone who was very elderly or ill, or just needed some kindness. I bake two loves of bread weekly, I bake biscuits, but have never baked rolls, although I have her recipe. Now you have inspired me to try these! I’ll let you know how they come out. :0}
Sheila says
So little time ..so many amazing ideas! Thanks for helping me out with so many wonderful posts- ps… your YouTube posts are a breath of fresh air and always make my day!!!
Terry says
Dear Kevin,
Thank you for another easy, fantastic recipe! I came across a recipe for Tamagokaki yesterday and wanted to make Milk Roll Sliders. Then your recipe showed up in my inbox today!
They were easy to make, although I did strain my lumpy roux. Nevertheless, they turned out beautifully. Fluffy and delicious.
Thanks again, Kevin!
Kevin Lee Jacobs says
Hi Samantha – Looking forward to your review!
Hi Sheila – So glad you enjoy my YouTube videos. Your comment made my day!
Hi Terry – Well, that is music to my ears. So glad the rolls turned out deliciously for you!
Louise Narine says
OOOOh, these looking AMA\ING! This’ll be a last carb orgy before I go keto for awhile. thanks for the excitement here!
Kevin Lee Jacobs says
Hi Louise – And they ARE amazing! Let us know how the carb orgy I mean Japanese Milk Bread Rolls turn out for you!
Charlotte DiPaola says
I’ve had a Martha recipe for a loaf of Japanese milk bread for years but it’s like 100 ingredients so I never tried it. These rolls were my first attempt at a yeast bread in ages and they were absolutely delicious. And very easy for any of your first timers. just be sure to watch the video first for the kneading process and running joke monologue.
Kevin Lee Jacobs says
Hi Charlotte – Thanks so much for posting your review. Five stars — oh, my!
Shawna says
Kevin, I look forward to seeing your emails. I can no longer read them in secret during church, because I laugh out loud and snort.
Not at all appreciated by the speakers on the podium as I sit I’m my Sinner’s Pew.
Thank you so much for your humor.
Kevin Lee Jacobs says
Hi Shawna – I’ll gladly sit beside you on the Sinner’s Pew.
Vickie Halteman says
I never have dry milk on hand. Is that a must?
Kevin Lee Jacobs says
Hi Vickie – Milk solids contribute to the softness of breads. Dry milk introduces extra milk solids, but not extra liquid (which would make the dough unmanageable). Well, that is my understanding!
Nancy says
Hi Kevin,
I was wondering if I could use 2% milk for this recipe or is whole milk better. I don’t drink whole milk so would have to get it specifically for this recipe. I really enjoy your videos and have often thought I should tell you that you have a great smile.
Nancy
Kevin Lee Jacobs says
Hi Nancy – You could use 2% milk. Whole milk will give the rolls a more luxurious quality.
Kristi says
I made these on Sunday to go with a pot of homemade vegetable soup. They were a big hit! One reader asked if they were a good beginner project and I would whole heartedly say yes. My husband loves when I say I am going to make one of my buddy Kevin’s recipes. They always turn out perfect because the instructions are so well written.
Kevin Lee Jacobs says
Hi Kristi – Music to my ears. So happy these rolls were a hit for you and yours!
Adriana says
Fabulously delicious recipe! Easy and fun to make, and just as you described them. Fluffy, moist and easy to consume more than the law allows! Thanks for another hit recipe.
Kevin Lee Jacobs says
Hi Adriana – So happy. Thanks for posting your review!
Kay says
Rolls came out awesome. I’m making a second batch today. Thank you for sharing this recipe.
Elaine says
My dough has been rising for 1 hr now in the living room (my only warm room in the house) another 30 min should do it. This is a beautiful fragrant dough to work with. I didn’t have any dry milk so that got left out, and since it’s a product I never buy could I just use all milk in the starter ? I assume it’s purpose is for a richer dough. I’ll let you know how they come out.
Elaine says
just finished forming the rolls, your video made it so easy to do. Didn’t have any sesame seeds so I finally chopped a few walnuts to sprinkle on the top with some raw sugar. they are sitting for the final rise…….
Kevin Lee Jacobs says
Hi Elaine – Do let me know how the rolls turn out for you!
Elaine says
Hi Kevin, thank you so much for a lovely afternoon of baking. My rolls came out picture perfect! Next time when I flatten the sections I’ll add some sugar, cinnamon & nuts before rolling. These will also be great made with fresh herbs. I’ll be looking into bench scrapers because a knife & spatula didn’t do a great job.
Kevin Lee Jacobs says
Hi Elaine – So happy the recipe worked out for you! And yes to bench scrapers — they are indispensable for bread-making. Thanks for the 5 stars!
Anna says
I’ve made these twice and these buns are amazing. This was my first yeast recipe I have ever tried and it worked out… Even with all my mistakes 🙂
Today I used the dough for cinnamon rolls… Wow!
Thank you Kevin for this amazing recipe, it’s a hit!
Kevin Lee Jacobs says
Hi Anna – So pleased the recipe worked out for you. Cinnamon rolls — YUM. Thank you for the 5 stars!
Barbie says
Hi Kev, made the Japanese milk bread rolls today and it turned out so good! Thanks for sharing!
Kevin Lee Jacobs says
Hi Barbie – I’m so happy the recipe was a success for you!
Edie says
I made these… SOOOooo good. I actually let the dough rise overnight in fridge. finished shaping and second rise in morning.
THANK YOU for this!
Kevin Lee Jacobs says
Hi Edie – That’s wonderful news. Thank you!
Debra Elliott says
Great instructional video, thank you for that! Easy dough to work with and sinfully delicious end result:) YUM!
Donna says
Hi Kevin, If I’m a little short on the dry milk for the Japanese Milk buns (about 1/2 tbls) would that be a problem?
thanks, Donna