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
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. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.
Making Bread Without a Bread Machine
? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. ? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. ? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred. Make-Ahead: Shape and refrigerate overnight. Let rise at room temperature before baking. Freeze shaped rolls on a tray. Once firm, store in a plastic bag.
To bake: thaw, rise, and bake as usual.
Roll up as usual and bake. Serve warm while the chocolate is gooey.
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. ? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. ? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred. Make-Ahead: Shape and refrigerate overnight. Let rise at room temperature before baking. Freeze shaped rolls on a tray. Once firm, store in a plastic bag.
To bake: thaw, rise, and bake as usual.
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
Serving: 11 roll | Calories: 156kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg