Japanese Milk Bread Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the tangzhong (flour paste):</li><li class="ingredients-single-item">25g bread flour</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg, beaten with 1 tablespoon milk</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">23cm (9-inch) square baking pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the tangzhong (flour paste). In a small saucepan, whisk together 25g bread flour and 120ml milk until no lumps remain. Heat over medium-low, stirring constantly with a spatula, until the mixture thickens to a pudding-like consistency and reaches 65°C, about 3-4 minutes. You'll know it's ready when lines remain visible in the mixture as you stir. Remove from heat and let cool to room temperature. This tangzhong technique pre-gelatinizes the starches in the flour, allowing them to absorb more liquid, resulting in exceptionally soft, moist bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine 350g bread flour, 50g sugar, 7g instant yeast, and 5g salt. Whisk together to distribute the ingredients evenly. Make a well in the center for the wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the cooled tangzhong, 120ml lukewarm milk, and egg into the well. Using the dough hook, mix on low speed until the ingredients start coming together, about 2 minutes. Increase to medium speed and knead for 5 minutes until the dough begins to develop elasticity. The dough will still be slightly sticky at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the softened butter in small pieces while the mixer is running. Incorporate each piece before adding the next. This gradual addition prevents the dough from separating. Continue kneading on medium speed for 7-10 minutes until the dough becomes smooth, elastic, and passes the windowpane test (when stretched, the dough forms a thin, translucent membrane without tearing). This intensive kneading develops the gluten structure that gives milk bread its distinctive fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot (around 28°C is ideal) until doubled in size, approximately 60-90 minutes. If your kitchen is cool, create a warm environment by placing the bowl in a turned-off oven with just the light on.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, punch down the dough gently to release air bubbles. Transfer to a clean work surface and divide into 12 equal portions (about 60-65g each) using a kitchen scale for accuracy. Form each portion into a tight ball by tucking the edges underneath and rolling between your palm and the countertop with a cupped hand, creating surface tension that will help the rolls rise upward instead of outward.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the dough balls in a lightly greased 23cm square baking pan, leaving a little space between each. Cover with plastic wrap or a damp towel and let proof again until the rolls have expanded and are touching each other, approximately 40-50 minutes. They should look puffy and fill the pan nicely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 180°C while the rolls are in their final rise. Before baking, gently brush the tops with egg wash for a beautiful golden-brown shine. Be careful not to press too hard, which could deflate the delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 22-25 minutes until the tops are deeply golden and the internal temperature reaches 88-90°C. If the tops brown too quickly, loosely cover with aluminum foil halfway through baking. The high protein content in milk bread means it needs to reach a higher internal temperature than most bread to be fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let cool in the pan for 5 minutes. Then transfer the rolls to a wire rack. For the characteristic soft crust, brush the hot rolls with a little melted butter. Allow to cool for at least 20 minutes before serving, though these rolls are magnificent when still slightly warm. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. To reheat, wrap in foil and warm in a 150°C oven for 5-7 minutes until soft again.</li></ol>