Japanese Milk Bread

Quick Info

Prep: 2h 30m | Cook: 20m | Servings: 1 loaf (8-9 rolls)

🛒 Ingredients

Tangzhong

• 2 tbsp all-purpose flour (20g)
• 2 tbsp water (27g)
• 4 1/2 tbsp milk (60g)

Yeast Mixture

• 1 tbsp active dry yeast (10g)
• 1/4 cup lukewarm water (40g)

Dough

• 2 1/3 cups all-purpose flour (380g)
• 1/4 cup sugar (60g)
• 1 tsp salt (3g)
• 1/2 cup milk (130g)
• 1 large egg
• 3 tbsp unsalted butter, softened

Egg Wash & Topping

• 1 egg, beaten (for egg wash)
• Garlic butter (optional, for brushing)

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🍳 Equipment

• Small saucepan
• Stand mixer with dough hook
• 9-inch round cake pan
• Pastry brush
• Kitchen scale

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📋 Instructions

1. Activate Yeast: Stir active dry yeast into lukewarm water and let stand for 10 minutes until bloomed and foamy.
2. Make Tangzhong: Whisk flour, water, and milk in a small saucepan over low heat, stirring continuously until a thick paste forms that holds together on a spoon. Allow to cool slightly.
3. Mix Dough: In a stand mixer bowl, combine tangzhong, bloomed yeast mixture, flour, sugar, salt, milk, and egg. Mix on low speed for 5 minutes until a cohesive dough forms.
4. Incorporate Butter: Add softened butter 1 tablespoon at a time while mixing on medium speed. Knead until butter is fully incorporated and dough becomes smooth and elastic.
5. First Rise: Place dough in a lightly greased bowl, cover with plastic wrap, and proof for 1.5 hours in a warm place until doubled in volume.
6. Shape & Second Rise: Divide dough into 75g equal pieces, roll into smooth balls, and arrange in a greased 9-inch cake pan spaced about 1cm apart. Cover and let rise for 45 minutes.
7. Bake: Preheat oven to 350°F (175°C). Brush roll tops with egg wash and bake for 20 minutes until golden brown.
8. Brush immediately with garlic butter or plain melted butter before serving.

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💡 Notes & Variations

• Using weighted metric measurements (grams) is strongly advised for the best rise and texture.

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