Soft & Fluffy Japanese Milk Bread Rolls (Bread Machine Friendly)

These soft and layered dinner rolls are shaped into tender spirals that pull apart beautifully. A quick Tangzhong paste helps the dough hold moisture and stay fresh longer. The bread machine handles the mixing, and the shaping is easy and fun.

16 rolls

Tangzhong Dinner Rolls--baked and ready to serve.

Prep Time 30

Cook Time 15

Mixing & Rising Time 2 15

Total Time 3

Ingredients

Tangzhong Paste

½ cup (113 g) cool milk--whole, 2%, or nonfat
2 tablespoons (15 g) unbleached all-purpose flour

Dough

½ cup (114 g) cold milk
1 large (50 g) egg
1 tablespoon (14 g) heavy cream OR one egg yolk
2 tablespoons (24 g) granulated sugar
1¼ teaspoon (7 g) table or sea salt
4 tablespoons (57 g) cold butter, chopped
2¾ cups (330 g) unbleached all-purpose flour
2 teaspoons (6 g) bread machine or instant yeast

Filling (optional)

2 tablespoons (28 g) softened butter (28 gr)

Instructions

Make Tangzhong: Whisk ½ cup cool milk--whole, 2%, or nonfat and 2 tablespoons unbleached all-purpose flour in a microwave-safe bowl.
• Microwave: Heat in 15-second bursts (45–60 seconds total), whisking each time, until thick like pudding.
• Stovetop: Cook over medium heat in a small saucepan, whisking constantly, until thickened (about 1–2 minutes).Let cool slightly before adding to the dough
Pour Tangzhong into the bread machine pan, then add ½ cup cold milk to cool it down.
Load machine: Add 1 large egg , 1 tablespoon heavy cream OR one egg yolk, 2 tablespoons granulated sugar, 1¼ teaspoon table or sea salt , 4 tablespoons cold butter, chopped, 2¾ cups unbleached all-purpose flour , and 2 teaspoons bread machine or instant yeast to the pan.
Select the DOUGH cycle. Press "Start."
Check dough: After 1 minute, the dough should start clumping. After 15–18 minutes, it should be smooth, elastic, and slightly sticky—sticking to the sides but pulling away cleanly. If too dry, add milk 1 tablespoon at a time. If too wet, add flour 1 tablespoon at a time, waiting between additions.
Find out more about this surprising secret to success with a bread machine here.
First rise: Let the cycle finish. The dough should double in size. Leave in the machine longer if needed.
Divide and roll: Turn dough out onto a floured surface. Divide in half. Roll each half into a 13×9-inch rectangle. (Optional: spread with 2 tablespoons softened butter (28 gr).)
Slice and shape: Cut each rectangle into 8 strips. Roll each strip tightly into a spiral and pinch the seam. Place seam-side down in greased 8- or 9-inch round pans.
Second rise: Cover loosely and let rolls rise until nearly doubled.
Bake: Preheat oven to 375°F (190°C). Bake 15–17 minutes, until golden and internal temp reaches 190–195°F (88˚C)
Finish: Let cool in pan 5 minutes, then transfer to a rack. Brush with melted butter while warm.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freeze (raw) shaped rolls on a tray. Once firm, store in a plastic bag. To bake: thaw, rise, and bake as usual.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Optional Variations

Whole Wheat Tangzhong Rolls: Substitute 1 cup of flour with whole wheat. Everything else stays the same.

Chocolate Surprise Rolls: Before rolling, place a piece of semi-sweet chocolate on each dough strip. Roll up as usual and bake. Serve warm while the chocolate is gooey.

Nutritional Information