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Japanese Milk Bread Rolls
Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.
Ingredients
Tangzhong (starter)
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour
Dough
- 2 1/2 cups King Arthur Unbleached Bread Flour or Organic Bread Flour
- 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup (4 tablespoons) melted unsalted butter
Instructions
- To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
- To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
- Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.
- Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
- Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
- Yield: 8 rolls.
Nutrition Information
- Serving Size 1 roll (90g)
- Servings Per Batch 8
Amount Per Serving:
- Calories 250
- Calories from Fat 70
- Total Fat 8g
- Saturated Fat 4.5g
- Trans Fat 0g
- Cholesterol 40mg
- Sodium 320mg
- Total Carbohydrate 37g
- Dietary Fiber 1g
- Sugars 9g
- Protein 8g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- These rolls can also be baked in a 9" round metal pan for about 25 minutes.
- To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.
