Japanese Milk Buns (Dinner Rolls)
If you’ve never had Japanese milk bread, you’re in for a surprise. These buns are super soft and delicately rich from their milk base. Unlike some of the bread rolls you might have had in the past, these are not overly chewy or dry. On the contrary, they remain extraordinarily fluffy and moist for days.
Once you try Japanese milk buns, you’ll be hooked, finding excuses at every corner to make them again and again. Which is great! Because the recipe I’m about to share with you is incredibly versatile.
This recipe not only makes the best dinner rolls in the entire world, but it can also be used to make fabulous cinnamon rolls, garlic buns, melon pan, and more!! I’m looking forward to sharing some of those recipes with you too at a later date, but for now…
Let’s talk about what makes Japanese milk buns so special.
The milk to flour ratio is relatively high
This shouldn’t come as a surprise. They are called milk buns after all. This is what gives the bread its uniquely rich and fluffy texture. For this recipe, it’s been added in two different forms. A solid form, by way of the Tangzhong method, and in liquid form.
All Purpose AND bread flour are both used
The bread flour gives the buns that super lofty rise, while the AP flour softens it, keeping the chew rather light and fluffy instead of overly dense.
The Tangzhong method strikes again
if you haven’t noticed by now, the Tangzhong method is my absolute favorite method to play around with. This is what locks in that moisture and keeps the bread feeling and tasting fresh for days. It may seem like extra work, but it’s so easy, it can be made in as little as five minutes, and if you’re tempted to skip it, DON’T. Trust me, it’s so incredibly worth it.
Unlike the Japanese roll cake recipe, this Tangzhong is made using a milk base instead of an oil base and bread flour instead of AP. It’s cooked over the stove into a smooth white paste and transferred to a bowl covered with plastic wrap to cool in the fridge for several hours.
I love whipping up a milk Tangzhong right before bed. That way it’s ready to go first thing in the morning when I feel like making some bread. You can even make it a few days in advance and just keep it in the fridge until you’re ready to use it. Simply leave it out at room temperature for an hour beforehand.
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Hospitality Rating ****
The might be one of the more subjective ratings. Although milk buns themselves might not make the best gifts, this recipe can be used as a base recipe for all kinds of different bread recipes! Which could end up being a lovely gift depending on the recipient.
However, for the sake of this post, here are a few great ways you can use these Japanese milk buns.
1. Dinner parties
– Whether you’re the host, or you’re in charge of bringing a side, milk buns make for excellent dinner rolls. They’re so versatile, you can use them as dipping bread for soups, douse them in delicious honey butter, or go savory by brushing a layer of garlic butter over the golden tops. The options are endless.
2. Potlucks
– Have I mentioned that these buns are fantastic all on their own? Well, they are. Make them a day in advance and bring them to a church potluck or block party. The incredible moistness and fluffiness of the bread will have everyone thinking you slaved away, making them fresh before you came.
Japanese Milk Buns (Dinner rolls)
Equipment
- 1 Bread/kneading machine If you'd rather not use a stand mixer
- 1 Stand mixer If you don't have a kneading/bread machine
Ingredients
Tangzhong
- 3 tbsp Bread flour
- (1/2cup) Whole milk
Buns
- 288g (2 3/4cup) Bread flour
- 106g (3/4cup) All purpose flour
- 81g (1/4cup +2tbsp) Granulated sugar
- 7g (1tsp) Salt
- 7g 1 packet Instant dry yeast
- 155ml (2/3cup) Whole milk Warm
- 1 Large egg Room temperature
- 45g 3tbsp Unsalted butter
- 1 Milk Tangzhong Room temperature
Instructions
Milk Tangzhong
- Pour 1/2 cup whole milk in a small saucepan with 3tbsp bread flour and stir over low heat until a smooth paste forms. Immediately, remove from heat and scrape into a small glass bowl. Cover with plastic wrap, making sure to touch the paste with the plastic. Refrigerate for at least 6 hours or overnight.
- Bring to room temperature for at least 1 hour before using.
Milk Buns
- Pour bread flour, AP flour, sugar, salt, and yeast in the bowl of a stand mixer or bread machine. *Be sure the salt, yeast, and sugar are not directly on top of each other, as this could affect the rise.* Stir to combine.
- Add lightly beaten egg, warm milk, and your milk tangzhong into the bowl of a stand mixer fitted with the dough hook, or into a bread machine, and knead for 3-5 minutes until a shaggy dough forms.
- Add softened butter to the dough, and continue kneading for 15 minutes, until the dough is smooth and elastic and passes the windowpane test.
- Shape the dough into a ball and place in a lightly oiled glass bowl. Be sure to rub the dough into the oil, to prevent drying. Cover with plastic wrap and place in a warm, moist environment to proof for at least 2 hours, or until doubled in size.
- Once proofed, remove the dough from the bowl. Cut and shape into 12 equal- sized dough balls. *They should be roughly 80g each if measuring with a food scale.* Cover the 12 balls very loosely with plastic wrap and let them sit on the counter to rest the gluten for 10 minutes.
- Conduct the final shaping by lightly pressing the air out of each ball, creating a flat disk on your counter. Stretch and pull the edges of the disk in towards the center to create surface tension on the opposite side of the dough. Pinch the middle of the ball to hold the sides in place, then flip it over and roll the dough with your palm into a smooth ball. Place in a parchment lined 9x13in baking dish. Repeat with remaining 11 balls.
- Cover the buns in the baking dish with plastic wrap and leave in a warm environment to proof for another 45mins or until nearly doubled in size. The balls should be puffy and just beginning to touch one another.
- Preheat the oven to 350 degrees while you glaze the tops of the buns with a light layer of whole milk.
- Place the baking dish, uncovered, in the oven and bake for 18mins or until the tops of the buns are golden brown. You should begin to smell sweet aromatics when it's close to finishing.
- Pull the baked milk buns out of the oven and immediately brush with butter for extra flavor and moisture. Let sit until cooled before serving. The bread will continue to bake and set as it rests in the dish. Simply pop a bun in the microwave for a few seconds to warm it back up or just enjoy it as is. 🙂
- Buns will stay moist and fresh for days at room temperature. Wrap in plastic wrap or store in an airtight container on the counter. Avoid refrigeration to keep from drying out.
