Japanese milk bread rolls are a traditional Japanese recipe that originated in the Nagasaki prefecture. They have wheat flour, sugar, eggs and butter added to plain white bread dough. After baking the loaf is rolled into long cylinders then cut into slices before being served with jam or chocolate sauce on top of them.
“Japanese Milk Bread Rolls” is a recipe for bread rolls. The bread rolls are sweet and soft, with a rich flavor that comes from the milk. They’re perfect for breakfast or as a snack.
Rolls of Japanese Milk Bread are incredibly soft and fluffy dinner rolls that melt in your mouth and last longer than regular dinner rolls. For another great, more soft handmade roll experience, try my Hawaiian rolls. Yes, I have the Garlic Butter Milk Bread Roll version of this incredible dish!
Rolls of Japanese Milk Bread
Well, there are dinner rolls and then there are these Rolls of Japanese Milk Bread. These are a step above regular rolls because of the pillow-like softness that is the result of the Tangzhong Concoction, which I will explain in more detail later. All you need to know at this point is that these rolls are super moist, soft, and delicious and are a must-add to your list of bread recipes.
Ingredients for Rolls
The yeast combination, Tangzhong Concoction (the secret to the super-soft rolls), and dough are the three components of this recipe.
Use active dried yeast and warm water (about 110°F) to make the yeast. Water that is too hot will kill the yeast; water that is too cold, on the other hand, will not activate it.
Tangzhong Combination: This is a milk, water, and flour mixture (similar to a roux) that is added to the remainder of the components in the recipe.
Dough: For the greatest results, make sure all of the ingredients, especially the milk, eggs, and butter, are at room temperature.
What exactly is Tangzhong?
When added to yeast dough, Tangzhong is an Asian method that helps bread become very soft and remain longer (plus keep soft). To make a thick slurry that will be added to the dough, milk, water, and a little flour are boiled together.
When the starch in the combination is cooked, it gelatinizes, allowing it to absorb or trap more water. Furthermore, when the starch is cooked with water, the liquid will be retained throughout the kneading, baking, and chilling operations. As a consequence, when you touch the rolls, they bounce back and remain soft for longer.
Tangzhong: A Step-by-Step Guide
The secret to these supper rolls is the starchy gel combination. In a saucepan over medium-low heat, combine milk, water, and flour to create tangzhong. Whisk together the ingredients until they begin to thicken. Remove the pan from the heat after it begins to thicken and continue to whisk until a thick paste develops. It may seem to take a long time, but it will eventually happen!
Pour the gelatinous liquid into a bowl and let aside to cool slightly before using in the dough.
Dough for Bread Rolls
After you’ve created the tangzhong, it’s time to make the rolls. To begin, dissolve the yeast in warm water in the bowl of a stand mixer fitted with a dough hook attachment. Allow time for it to blossom or grow frothy and bubbling.
Add the flour, milk, sugar, salt, one egg, and the cooled Tangzhong Concoction when the yeast has been active. Mix on low speed for approximately 5 minutes, or until the dough begins to come together. If the dough is still too moist, add a tablespoon of flour; if it is still too dry, add a splash of milk. I didn’t need to add any flour or milk to the dough when I tried the recipe.
Add a tablespoon of butter at a time, mixing thoroughly after each addition of butter, with the mixer remaining on low. Make a ball out of the dough and set it in an oiled basin. Allow the dough to rise for approximately an hour, or until it has doubled in size.
How to Store Rolls of Japanese Milk Bread
These rolls will keep soft and fresh for up to 4 days at room temperature because to the retained moisture from the tangzhong. Allow the rolls to cool fully after baking if you wish to freeze them. Then freeze the rolls for up to 3 months in an airtight container. Allow them to defrost in the refrigerator when ready to eat. Warm them up in the microwave for a few minutes before serving.
Is it possible to make the dough ahead of time?
Yes! You may certainly prepare a portion of the recipe ahead of time and freeze the dough until ready to bake the rolls. Up to the second ascent, follow the directions. Place them in a freezer-safe container before they rise a second time. Allow the rolls to come to room temperature before baking them, then follow the baking directions.
Is it possible to make these rolls without using a springform pan?
This recipe was made in a 9-inch springform pan, but you may use any other pan of equal size. Because it has higher edges, a loaf pan might work. If you’re going to use a baking dish, make it a show-stopper (with higher sides). Tangzhong not only softens and springs the rolls, but also causes them to rise slightly higher than conventional rolls.
Can these rolls be made in a bread machine?
Yes! You may knead the dough in a bread machine with the Tangzhong Concoction added to it.
Rolls of Japanese Milk Bread are soft and super fluffy dinner rolls that will melt in your mouth and stay fresh longer than average dinner rolls.
Dish of the Day:
Keyword: Rolls of Japanese Milk Bread
8 rolls per serving
Calories per serving: 235 kcal
Amanda Rettke—iambaker.net is the author.
Mixture of Yeast
- 1 tablespoon dried active yeast
- 14 cup warm water (about 110°F)
- 4 tablespoons milk (whole)
- a couple of teaspoons of water
- 2 tblsp flour (all-purpose)
- 212 cup all-purpose flour (312.5 g)
- 12 cup whole milk (122.5 g)
- 14 cup granulated sugar (50g)
- 1 tsp. salt (kosher)
- 2 big room-temperature eggs (divided)
- 3 tablespoons softened unsalted butter
- 1 teaspoon of water
Mixture of Yeast
Combine yeast and water in the bowl of a stand mixer fitted with a dough hook attachment. Allow it blossom while you finish the rest of the ingredients.
Combine milk, water, and flour in a medium saucepan over medium-low heat. In a large mixing bowl, combine all of the ingredients and whisk regularly (but not vigorously). Remove from heat as it begins to thicken and continue to whisk until a thick paste develops. It may take some time for the mixture to thicken, but once it does, it occurs rapidly (about 2 minutes). Fill a small bowl halfway with the mixture and put it aside to cool.
To the Mixture of Yeast, add flour, milk, sugar, salt, 1 egg, and the Tangzhong Concoction. Mix on low speed until the dough starts to come together (about 5 minutes). If the dough is too wet, add flour (1 tablespoon at a time). If it is too dry, add a little extra milk.
Add a spoonful of butter to the mixer while it’s still on low. Mix until everything is well combined. Rep with the rest of the butter (1 tablespoon at a time).
Place the dough in an oiled basin and roll it into a ball. Cover with plastic wrap and set aside to rise for 1 hour in a warm environment (or until doubled).
Using nonstick cooking spray, coat a 9-inch springform pan.
Punch the dough down, turn it out onto a floured surface, and divide it into 8 equal-sized pieces when ready (about 3 ounces each).
Working one at a time, press down on the dough portions slightly (but firmly and evenly) and roll the ball beneath your hand in a circular motion. Keep the dough centered in your palm by using the cupped sides of your hands. You may need to knead the dough for a while before it comes together and most of the lines and folds are integrated into the dough, resulting in a smooth dough ball.
Place the rolls in the prepared pan, spacing them out evenly.
Cover and let it rise until it has doubled in size (about 30-45 minutes).
Preheat the oven to 350 degrees Fahrenheit.
In a separate bowl, whisk together the remaining egg and water until smooth and blended.
Brush the egg wash over the tops of the rolls using a pastry brush.
Bake for 20-25 minutes, or until golden brown on top. (The cooked rolls should have an internal temperature of 190°F.) Enjoy!
The “milk buns” is a type of bread roll that is popular in Japan. It has a sweet taste and an airy texture. The dough used to make these rolls is made with milk, sugar, eggs, butter, and flour.
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