Japanese Milk Bread Dinner Rolls

140 mins
Serves 9
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Directions

  1. 1Whisk and cook flour, milk, and water in a saucepan over medium heat until smooth and thick like pudding for the Tangzhong.
  2. 2Whisk and cook flour, milk, and water in a saucepan over medium heat until smooth and thick like pudding for the Tangzhong.
  3. 3Whisk and cook flour, milk, and water in a saucepan over medium heat until smooth and thick like pudding for the Tangzhong.
  4. 4Transfer the Tangzhong to a bowl, press plastic wrap against the surface, and let it cool to room temperature.
  5. 5Transfer the Tangzhong to a bowl, press plastic wrap against the surface, and let it cool to room temperature.
  6. 6Transfer the Tangzhong to a bowl, press plastic wrap against the surface, and let it cool to room temperature.
  7. 7Mix warm milk with a teaspoon of sugar and a packet of yeast, and let it sit for about 5-10 minutes until frothy.
  8. 8Mix warm milk with a teaspoon of sugar and a packet of yeast, and let it sit for about 5-10 minutes until frothy.
  9. 9Mix warm milk with a teaspoon of sugar and a packet of yeast, and let it sit for about 5-10 minutes until frothy.
  10. 10Add the cooled Tangzhong, egg, sugar, flour, and salt to the yeast mixture and mix into a shaggy dough.
  11. 11Add the cooled Tangzhong, egg, sugar, flour, and salt to the yeast mixture and mix into a shaggy dough.
  12. 12Add the cooled Tangzhong, egg, sugar, flour, and salt to the yeast mixture and mix into a shaggy dough.
  13. 13Knead the dough with a dough hook for about 5 minutes, then add in the melted butter.
  14. 14Knead the dough with a dough hook for about 5 minutes, then add in the melted butter.
  15. 15Knead the dough with a dough hook for about 5 minutes, then add in the melted butter.
  16. 16Knead for another 5 minutes until the dough is soft, smooth, and no longer sticking to the sides.
  17. 17Knead for another 5 minutes until the dough is soft, smooth, and no longer sticking to the sides.
  18. 18Knead for another 5 minutes until the dough is soft, smooth, and no longer sticking to the sides.
  19. 19Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl.
  20. 20Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl.
  21. 21Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl.
  22. 22Cover the bowl with plastic wrap and let the dough prove for 1 to 2 hours until it has doubled in size.
  23. 23Cover the bowl with plastic wrap and let the dough prove for 1 to 2 hours until it has doubled in size.
  24. 24Cover the bowl with plastic wrap and let the dough prove for 1 to 2 hours until it has doubled in size.
  25. 25After the first proof, divide the dough into 9 pieces.
  26. 26After the first proof, divide the dough into 9 pieces.
  27. 27After the first proof, divide the dough into 9 pieces.
  28. 28Shape each piece of dough into a ball.
  29. 29Shape each piece of dough into a ball.
  30. 30Shape each piece of dough into a ball.
  31. 31Place the dough balls in a greased or parchment-lined square pan.
  32. 32Place the dough balls in a greased or parchment-lined square pan.
  33. 33Place the dough balls in a greased or parchment-lined square pan.
  34. 34Cover the pan with plastic wrap and let it prove a second time until doubled in size (about another hour).
  35. 35Cover the pan with plastic wrap and let it prove a second time until doubled in size (about another hour).
  36. 36Cover the pan with plastic wrap and let it prove a second time until doubled in size (about another hour).
  37. 37Preheat the oven to 350°F.
  38. 38Preheat the oven to 350°F.
  39. 39Preheat the oven to 350°F.
  40. 40Brush the risen rolls with an egg wash.
  41. 41Brush the risen rolls with an egg wash.
  42. 42Brush the risen rolls with an egg wash.
  43. 43Bake the rolls for about 20 minutes until gorgeous and golden brown.
  44. 44Bake the rolls for about 20 minutes until gorgeous and golden brown.
  45. 45Bake the rolls for about 20 minutes until gorgeous and golden brown.
  46. 46Cool the rolls in the pan for a few minutes.
  47. 47Cool the rolls in the pan for a few minutes.
  48. 48Cool the rolls in the pan for a few minutes.
  49. 49Brush the baked rolls with melted butter and sprinkle with flakey sea salt.
  50. 50Brush the baked rolls with melted butter and sprinkle with flakey sea salt.
  51. 51Brush the baked rolls with melted butter and sprinkle with flakey sea salt.

Ingredients

  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 0.5 cup warm milk
  • 0.5 cup warm milk
  • 0.5 cup warm milk
  • 1 packet active dry yeast
  • 1 packet active dry yeast
  • 1 packet active dry yeast
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 2.66 cups flour
  • 2.66 cups flour
  • 2.66 cups flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 4 tablespoons softened butter
  • 4 tablespoons softened butter
  • 4 tablespoons softened butter
  • melted butter
  • melted butter
  • melted butter
  • flakey salt
  • flakey salt
  • flakey salt

Equipment

saucepanwhiskbowlplastic wrapstand mixer with dough hooksquare panparchment paperovenpastry brush

Tips

  • The Tangzhong is the necessary ingredient to making the texture extra light and fluffy.
  • When bread goes stale, it's because moisture leaves the bread and it gets hard, so the Tangzhong allows more moisture to be absorbed into the flour as the dough bakes, resulting in a softer, fluffier bread.
  • Tent with foil if browning too fast during baking.