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    El Mundo Eats » Bun

    Published: Feb 21, 2019 · Updated: Jun 30, 2021 by Bea & Marco · This post may contain affiliate links · 23 Comments

    Japanese Milk Bread Rolls

    Jump to Recipe
    Japanese Milk Bread Rolls

    If you're a bread baker or lover, then you will definitely need to indulge on these Japanese milk bread rolls.

    Let's just say they will change your definition of soft and fluffy bread..forever.

    Dramatic much? Nah!

    Let's get on with today's recipe, shall we?

    What Is Japanese Milk Bread

    Also known as Hokkaido milk bread, it's a type of bread with a very soft and fluffy texture. It was originated in Hokkaido, Japan where it's known for its best quality in dairy products.

    Process of making Japanese milk bread rolls

    As the bread's name says it, this bread uses milk and milk is very good in giving a bread that soft and fluffy texture.

    This bread is also the typical type of bread that is usually sold and consumed in many other Asian countries.

    The difference between this bread and other typical breads and buns is that this one uses water roux or tangzhong as one of its ingredients.

    The other difference is the crust of the bread is also soft, not like the crust on a baguette for example.

    What Is Tangzhong

    Tangzhong or water roux is a thick opaque paste that is made from a mixture of water and flour and then slowly cooked into a paste consistency.

    Japanese Milk Bread Rolls

    Why use tangzhong though?

    By using tangzhong, you will end up using more liquid than you normally would in a bread recipe without having the dough being extremely sticky and not manageable. It helps to retain the moisture and that eventually results in a fluffy, soft and light bread.

    Tangzhong also helps in making a bread rise higher.

    Soft Fluffy Bread For Days

    One significant marvel about this bread is that it lasts soft and fluffy for days, unlike most breads that will quickly get hard the next day.

    This bread doesn't last more than 4 days in our house. Not because it got stale or something but because we would finish it by then.

    Opening the bread roll

    Cut a thick slice and toast it. Then slather some coconut spread on top and dip it in a 6 minute boiled egg. Oh la la! Truly Asian style.

    Of course you can also spread some peanut butter and jam or your favourite toppings.

    In Summary

    These Japanese milk bread rolls:

    • are extremely soft and fluffy
    • they last soft and fluffy for days
    • use water roux or tangzhong
    • will get you super hooked
    • are VERY DELICIOUS on their own or with your favourite spread

    Before You Go

    Here are some more recipes that you might like:

    • Matcha bread loaf
    • Pandan coconut braided bread
    • Caterpillar shaped red bean buns
    • Homemade roti canai
    • Net pancake (Roti Jala)

    Video

    📖 Recipe

    Japanese Milk Bread Rolls

    Japanese Milk Bread Rolls

    Extremely soft and fluffy Japanese milk bread rolls. They are delicious to eat simply like that or with your favourite spread. This bread uses water roux or tangzhong that really gives the bread its moist, soft and fluffy texture.
    Author: Bea & Marco
    5 from 2 votes
    Print Pin Rate
    Servings: 6
    Prep Time25 mins
    Cook Time25 mins
    Passive Time2 hrs

    Ingredients  

    Water Roux or Tangzhong

    • 2 tablespoon bread flour (16 gr)
    • ⅓ cup water (80 ml)

    Bread

    • 2 cup bread flour (260 gr)
    • 2 tablespoon honey (40 gr)
    • ¼ cup warm water (60 ml)
    • 2 ¼ teaspoon dry yeast (7 gr)
    • 1 egg , room temperature
    • 1 teaspoon salt
    • 2 tablespoon powdered milk (16 gr)
    • ¼ cup butter (60 gr), cubed small and in room temperature

    Others

    • egg wash (1 egg with a splash of milk)
    • some sesame seeds
    Prevent your screen from going dark

    Instructions

    Water Roux or Tangzhong

    • Add flour and water into a pan on medium heat. Whisk to mix well until the mixture thickens. It's ready when you make a line in the middle of the mixture and it stays. Set aside to cool a bit before using.

    Bread

    • Add honey and warm water into a bowl and mix well. Sprinkle in dry yeast and mix. Leave for the yeast to activate for a few minutes.
    • In a standing mixing bowl, add in the rest of the ingredients including water roux, except cubed butter. Mix to incorporate and then knead for 5 minutes.
    • Add butter 1 by 1, making sure to mix well between each addition. Once all butter is added and mixed well, knead for another 10 minutes.
    • The dough will be a bit sticky. Form into a ball and place it in a lightly greased bowl. Cover the bowl tightly with a cling film. Leave the dough to rise double its size.

    Assembling

    • Place dough on a working surface and lightly knead into a log. Cut it into 3 equal pieces. Form each piece into a ball.
    • Place 1 ball on a lightly floured surface and roll into a rectangle 10.5 inch (27 cm) wide (or 3 x your pan average width). Fold each side to the center, overlapping each other. You will have a rectangle 3.5 inch width (9 cm).
    • Roll it into a log and place it in a 4.4x10 inch (11x25 cm) loaf pan that has been lined with baking sheet. Repeat with the rest of the balls. Leave some space in between rolled logs in the pan.
    • Cover loosely with a cling film and leave until the dough almost double the size. Brush with some egg wash and sprinkle some sesame seeds on top.
    • Bake in a preheated oven at 350ºF (175ºC) for 30 minutes or until golden brown and fully cooked. Cover loosely with aluminium foil to avoid it getting brown too fast. Cool on a rack.

    Notes

    How To Store: Keep it in an airtight container on the kitchen top. Stays soft and fluffy for up to 4 days or slightly more.
    How To Freeze: Put in a ziplock bag and freeze for up to 6 months. Defrost at room temperature. Bring it back to life in the oven at 350ºF (175ºC) for 5 minutes.

    Nutrition Facts

    Calories: 301kcal, Carbohydrates: 42.5g, Protein: 9.3g, Fat: 10.8g, Saturated Fat: 6g, Cholesterol: 54.9mg, Sodium: 483.4mg, Potassium: 142.2mg, Fiber: 2.4g, Sugar: 7g, Calcium: 41.6mg, Iron: 0.7mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

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    1. IW says

      September 16, 2021 at 6:16 pm

      5 stars
      Hi Bea, big fans of your from HK. Love your recipes!
      In this recipe, Water Roux or Tangzhong after thickened will be around how many grams? I always have some frozen tanzhong and trying use them up TIA 😗
      Hope the have more yummy healthy recipe from your page

      Reply
      • Bea says

        September 16, 2021 at 8:15 pm

        Hi! Honestly I have never weigh it but perhaps it's more or less 90-95 grams? Yes, I'm making more healthy(er) recipes now, do check them out. Thank you!

        Reply
    2. Audrey De Souza says

      October 12, 2020 at 3:30 pm

      5 stars
      Tried it tonight and it turned out awesome. Thank you. I am quite poor in doing breads but this bread gave me the encouragement to try n try other breads that I had failed.

      Reply
      • Bea says

        October 14, 2020 at 12:48 pm

        Yeay! See? Making breads is not as difficult, I'm so happy that you gave it a go. Do check out my other breads recipe. This no knead focaccia is one of my readers favourites. Thank you Audrey and happy breading! 😍

        Reply
    3. Shilpa Gupta says

      April 06, 2020 at 11:01 am

      Hello Bea!
      Can I have a subsitute for an egg as we don’t get egg at home . Please.

      Reply
      • Bea says

        April 07, 2020 at 4:27 pm

        Hi Shilpa! I haven’t tried this recipe without egg so I can’t really say. Sorry 😐 !

        Reply
    4. Pat says

      April 04, 2020 at 8:03 pm

      Hi if ill be usinh instant yeast whats the measurement? Thanks

      Reply
      • Bea says

        April 07, 2020 at 3:34 pm

        Hi Pat! You can use the same amount, it’s totally fine. I’ve tried it 😊.

        Reply
    5. Ryan says

      February 24, 2020 at 3:43 pm

      Hi,
      First of all this looks very delicious.
      Can i add pandan extract to the recipe like 1 tsp or 1 tbsp for flavour and the green colour ?
      Or this is not advise

      Many thanks,
      Ryan

      Reply
      • Bea says

        February 27, 2020 at 7:28 am

        Yes you can Ryan! 😀

        Reply
    6. Olie says

      August 11, 2019 at 2:46 pm

      Hi .. thanks for sharing recipe . May I ask when you add butter and knead for 10 mins is dough still sticky before proofing ?

      Reply
      • Bea says

        August 12, 2019 at 8:13 am

        Hi Olie. Yes the dough is on the sticky side but still manageable, you refer to see the texture in the recipe video above. Hope it helps.

        Reply
        • Olie Pom says

          August 13, 2019 at 4:40 pm

          Bea, thanks for response. I saw your video the dough was sticky when you remove from mixer . After proofing your dough looks elastic and able to roll into shape without sticking your hands ..Mine I am using bread maker and dough still sticky after proofing . After 2 tries I still can’t get it right .. hope to get some guidance from you . TIA.

          Reply
          • Bea says

            August 16, 2019 at 8:31 am

            I don't have a bread machine, so I can't really say why yours was still sticky. Perhaps you should reduce the liquid a bit and see how that goes. Hope it helps.

            Reply
    7. kau says

      August 05, 2019 at 12:26 pm

      hello, i need recipe for 1 kilo flour plz

      Reply
    8. Esty says

      July 15, 2019 at 9:59 pm

      Hi, This looks delicious, I am going to make it soon, but I would
      like to ask please, what can I use instead of milk or milk powder?
      Thank You

      Reply
      • Bea says

        July 17, 2019 at 9:31 am

        Hi Esty! Thank you! Well this bread recipe is made specifically to use milk/milk powder, sorry though!

        Reply
        • Anna Hoo says

          July 18, 2019 at 3:23 am

          Hi! May i know how much milk to use if i choose to use milk instead of milk powder? Thanks!

          Reply
          • Bea says

            July 18, 2019 at 8:37 am

            Hi Anna! I haven't tried it but if you really have to, swap the water for the milk. Milk powder is concentrated milk, helps in the super soft texture. Let me know how it goes, thanks!

            Reply
            • Anna Hoo says

              July 19, 2019 at 6:32 am

              Hi! I tried with 50ml of full cream milk in total. Adding in 10ml by 10ml until it has the right softness. It turned out good! Thanks for sharing the recipe and the awesome video <3

            • Bea says

              July 21, 2019 at 9:22 am

              That's great, happy to know that it worked out for you! XOXO

    9. dreggrebneklaf says

      February 27, 2019 at 9:30 am

      Hi, we will try this recipe soon. Thanks for sharing. The predough water heated with flour is realy used by bakers. Its a nice idea. By the way, i want you to ask, why you use dry yeast instead of a fresh yeast cube? And second, dow you xover the breads with alu foil starting the bakinf process or only at the end? More Power!

      Reply
      • Bea says

        February 27, 2019 at 5:53 pm

        Hi! Yes the predough/water roux really helps the texture of this bread. I use dry yeast because it lasts longer and easier to store (for me), that's all 😀 . I buy around 12 packets at a time 😀 . I usually cover the bread with aluminium foil only when I see the bread starts to get brown too fast, not from the beginning of baking it. I hope it helps and you will like the bread. Thank you!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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