Japanese Milk Bread Dinner Rolls

20 mins
Serves 1
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Directions

  1. 1To make the Tangzhong, whisk and cook flour, milk, and water in a saucepan over medium heat until it becomes smooth and thick like pudding.
  2. 2To make the Tangzhong, whisk and cook flour, milk, and water in a saucepan over medium heat until it becomes smooth and thick like pudding.
  3. 3To make the Tangzhong, whisk and cook flour, milk, and water in a saucepan over medium heat until it becomes smooth and thick like pudding.
  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. 7In a separate bowl, mix warm milk with 1 teaspoon of sugar and 1 packet of yeast, and let it sit for about 5-10 minutes until frothy.
  8. 8In a separate bowl, mix warm milk with 1 teaspoon of sugar and 1 packet of yeast, and let it sit for about 5-10 minutes until frothy.
  9. 9In a separate bowl, mix warm milk with 1 teaspoon of sugar and 1 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. Mix until a shaggy dough forms.
  11. 11Add the cooled Tangzhong, egg, sugar, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  12. 12Add the cooled Tangzhong, egg, sugar, flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
  13. 13Knead the dough in a stand mixer with a dough hook for about 5 minutes, then add in the melted butter. Knead for another 5 minutes until the dough is smooth and no longer sticky.
  14. 14Knead the dough in a stand mixer with a dough hook for about 5 minutes, then add in the melted butter. Knead for another 5 minutes until the dough is smooth and no longer sticky.
  15. 15Knead the dough in a stand mixer with a dough hook for about 5 minutes, then add in the melted butter. Knead for another 5 minutes until the dough is smooth and no longer sticky.
  16. 16Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl. Cover with plastic wrap and let it proof for 1-2 hours until doubled in size.
  17. 17Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl. Cover with plastic wrap and let it proof for 1-2 hours until doubled in size.
  18. 18Lightly coat the dough with flour, shape it into a nice ball, and place it in a bowl. Cover with plastic wrap and let it proof for 1-2 hours until doubled in size.
  19. 19After the first proof, punch down the dough and divide it into 9 pieces. Shape each piece into a small ball and place them in a greased or parchment-lined square pan.
  20. 20After the first proof, punch down the dough and divide it into 9 pieces. Shape each piece into a small ball and place them in a greased or parchment-lined square pan.
  21. 21After the first proof, punch down the dough and divide it into 9 pieces. Shape each piece into a small ball and place them in a greased or parchment-lined square pan.
  22. 22Cover the pan with plastic wrap and let the dough balls proof a second time until doubled in size (about another hour).
  23. 23Cover the pan with plastic wrap and let the dough balls proof a second time until doubled in size (about another hour).
  24. 24Cover the pan with plastic wrap and let the dough balls proof a second time until doubled in size (about another hour).
  25. 25Preheat the oven to 350°F. Brush the tops of the rolls with an egg wash.
  26. 26Preheat the oven to 350°F. Brush the tops of the rolls with an egg wash.
  27. 27Preheat the oven to 350°F. Brush the tops of the rolls with an egg wash.
  28. 28Bake the rolls for about 20 minutes, tenting with foil if they start browning too quickly.
  29. 29Bake the rolls for about 20 minutes, tenting with foil if they start browning too quickly.
  30. 30Bake the rolls for about 20 minutes, tenting with foil if they start browning too quickly.
  31. 31Once out of the oven, brush the warm rolls with melted butter and sprinkle with sea salt.
  32. 32Once out of the oven, brush the warm rolls with melted butter and sprinkle with sea salt.
  33. 33Once out of the oven, brush the warm rolls with melted butter and sprinkle with 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
  • sea salt
  • sea salt
  • sea salt

Equipment

saucepanwhiskbowlplastic wrapstand mixerdough hookfloursquare panparchment paperovenbrushfoil

Tips

  • The Tangzhong method, which involves gelatinizing starch in flour, allows more moisture to be absorbed into the dough, resulting in softer and fluffier bread.
  • When your bread goes stale, it's because moisture leaves the bread and it gets hard.