📝 About This Recipe
Experience the legendary softness of Japanese Milk Bread, a bakery staple known for its impossibly airy texture and subtle sweetness. The secret lies in the 'Tangzhong' method—a cooked flour-and-water roux that pre-gelatinizes starches to lock in moisture for days. These golden, pillowy rolls are the ultimate luxury bread, perfect for tearing apart and enjoying warm from the oven.
🥗 Ingredients
The Tangzhong (Starter)
- 20 grams Bread flour (High protein content is essential)
- 1/4 cup Whole milk
- 1/4 cup Water
The Dough
- 350 grams Bread flour (Plus extra for dusting)
- 50 grams Granulated sugar
- 7 grams Instant yeast (One standard packet)
- 1 teaspoon Fine sea salt
- 1/2 cup Whole milk (Lukewarm, about 100°F)
- 1 Large egg (At room temperature)
- 4 tablespoons Unsalted butter (Softened to room temperature)
- 2 tablespoons Milk powder (Optional, for extra richness and aroma)
The Egg Wash & Finish
- 1 Egg yolk
- 1 tablespoon Whole milk
- 1 tablespoon Unsalted butter (Melted, for brushing after baking)
👨🍳 Instructions
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1
Prepare the Tangzhong: In a small saucepan, whisk together 20g flour, 1/4 cup water, and 1/4 cup milk until no lumps remain. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens into a translucent, glue-like paste (about 149°F/65°C). Transfer to a small bowl, cover with plastic wrap touching the surface, and let cool to room temperature.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, salt, and milk powder. Whisk briefly to distribute.
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3
Add the lukewarm milk, room-temperature egg, and the cooled Tangzhong to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Increase the speed to medium-low and knead for about 5 minutes. The dough will be quite sticky at this stage; resist the urge to add extra flour.
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5
With the mixer running, add the softened butter one tablespoon at a time. Continue kneading for another 10-12 minutes until the dough becomes smooth, elastic, and tacky but not sticky. It should pass the 'windowpane test' (you can stretch a small piece of dough thin enough to see light through it without it tearing).
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6
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide into 12 equal portions (approx. 60-65g each).
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8
Shape each portion into a tight ball by pulling the sides toward the bottom and rolling it under your palm on the counter. This creates surface tension for a better rise.
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9
Place the rolls into a greased 9x13 inch baking pan, spaced evenly in a 3x4 grid. Cover and let rise for a second time for 45-60 minutes until they look puffy and are touching each other.
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10
Preheat your oven to 350°F (175°C). Whisk the egg yolk and 1 tablespoon of milk together to create the egg wash.
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11
Gently brush the tops of the rolls with the egg wash using a pastry brush, being careful not to deflate them.
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12
Bake for 25-30 minutes until the tops are a deep golden brown. If they brown too quickly, tent loosely with foil halfway through.
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13
Remove from the oven and immediately brush the hot rolls with melted butter for a soft crust and a beautiful sheen. Let cool in the pan for 10 minutes before transferring to a wire rack.
💡 Chef's Tips
Use a digital scale for the most accurate results; baking is a science, especially with enriched doughs. Ensure your butter is truly soft (room temperature) so it incorporates into the dough without leaving greasy pockets. If you don't have a warm spot for rising, place the dough in an oven that is turned OFF with the oven light left on. Don't skip the Tangzhong; it is the single most important factor for the signature 'shreddy' texture and longevity of the bread. If using Active Dry Yeast instead of Instant, bloom it in the warm milk with a pinch of sugar for 10 minutes before adding to the flour.
🍽️ Serving Suggestions
Serve warm with salted cultured butter and high-quality strawberry preserves. Use these rolls as the base for decadent Japanese-style egg salad sandwiches (Tamago Sando). Pair with a hot Matcha Latte or a strong pour-over coffee for a classic Tokyo cafe breakfast. These make incredible sliders for crispy fried chicken or 'Katsu' style cutlets. Enjoy alongside a bowl of creamy corn potage or Japanese curry to soak up the sauce.