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Milk Bread Rolls
Milk Bread Rolls
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
180 minutes
Delicious milk bread rolls stay soft and fluffy longer thanks to the secret of tangzhong.
Ingredients:
  • For the tangzhong
  • 1/4 cup (30g) bread flour
  • 2/3 cup (160g) whole milk
  • For the dough
  • 1/3 cup (80g) whole milk, cold
  • 1 large egg, cold
  • 3 cups (360g) bread flour
  • 1/4 cup (50g) sugar
  • 2 teaspoons (9g) active dry yeast or instant yeast
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter (57g), softened, plus more for bowl and pan
  • For the egg wash
  • 1 large egg
  • 1 tablespoon water
Instructions:
  • Prepare the tangzhong by combining flour and milk in a small saucepan. Whisk until smooth, then cook over medium-low heat, whisking constantly, until the mixture thickens to a smooth mashed potatoes consistency, for about 2 minutes and 30 seconds to 3 minutes. Transfer the tangzhong to a stand mixer bowl with a dough hook using a rubber spatula.
  • Combine the cold milk, egg, flour, sugar, yeast, salt, and butter with the tangzhong mixture. No need to cool the tangzhong as the cold milk and egg will do the job. Skip stirring before kneading.
  • Knead the dough on medium speed for a minimum of 10 minutes until it pulls away from the sides of the bowl and is no longer sticky. Avoid adding extra flour, as the dough will become stiff, smooth, and form around the hook as it kneads.
  • Allow the dough to rise: Gently remove the dough from the hook using your hands, shape it into a ball, and return it to the bowl. Cover the bowl with plastic wrap and let it double in size at room temperature for approximately 1 1/2 hours. For an overnight rise, refrigerate the dough right after kneading for up to 24 hours before continuing with the recipe.
  • Prepare the cake pan by greasing a 9-inch square cake pan with butter and lining it with one 9x14-inch parchment paper, using the slings on two sides to easily remove the rolls after baking.
  • Shape the rolls: Deflate the dough by punching it and transfer it to a clean kitchen counter. Divide the dough into 9 equal 87-gram pieces. The dough will not be sticky. Flatten each piece with your palm, pull edges to center, and pinch to seal. Flip it smooth side up, cup your hands to form a ball, then place in the cake pan. Arrange the rolls evenly in a 3x3 pattern with space between each one.
  • Allow the dough to rise for 45 minutes to 1 hour at room temperature, covered with plastic wrap in a cake pan. The rolls will rise until they touch, but not quite double in size.
  • Preheat the oven to 350°F with the oven rack positioned in the center.
  • Prepare the egg wash by whisking together an egg and 1 tablespoon of water in a small bowl. Gently brush the tops of the rolls with the egg wash using a pastry brush.
  • Bake the rolls: Bake at 375°F for 20-25 minutes until they are golden brown and have domed about an inch above the pan. Use an instant-read thermometer to check that the center of a roll reaches 190°F. Let them cool slightly in the pan, then use the parchment paper sling to remove and serve the warm rolls. Store any leftovers in a zip-top bag or a tightly lidded container on the counter for up to 4 days to maintain their softness. Enjoy the fluffy rolls made with tangzhong! If you enjoyed the recipe, feel free to leave a rating below.

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