Looking for a dinner roll recipe that will wow your friends and family? Look no further! This Japanese Milk Bread recipe is sooo amazing!! Utilizing the Tangzhong method of creating a roux (yes… YES, for real) this makes this dinner rolls soft and fluffy and it is literally EVERYTHING. Just look at the first 30 seconds of this video and your mouth will be watering! I will never go back to store bought rolls again!
GLUTEN FREE FOLKS! I made these rolls for my family Thanksgiving and was so jealous that I had to employ this technique with a gluten free try… and BY JOVE, IT WORKED!! The rolls were not as fluffy as the wheat ones, but the texture and taste were out of this world! So if you follow this recipe but use #Cup4Cup instead of wheat, it works perfectly. I would not do a single thing differently to make these again. And I will. They were so good!
Japanese Milk Bread Dinner Rolls (Hokkaido Milk Bread using Tangzhong)
The Tangzhong:
* 2 tablespoons (20g) all purpose flour (GF use Cup4Cup)
* 2 tablespoons (27g) water
* 4 tablespoons (60g) whole milk
Add flour, add water, add milk to a saucepan. Turn the pot on to medium heat and constantly whisk until the mixture gets sticky, tacky, and thick. This should take around 30 seconds. Scrap together in a ball, remove from the pan, and allow to cool.
Bread Dough:
* 2.5 cups (320g) all purpose flour
* 1 tablespoon (9g) active dry yeast
* 3/4 teaspoon (3g) fine sea salt
* 1/2 cup (120g) whole milk (95-110 degrees)
* 1/4 cup (56g) granulated sugar
* 1 whole egg, room temperature
* 3 tablespoons (42g) unsalted butter, softened
Combine the yeast with warm milk (milk temp according to your package/jar). Allow yeast to activate for 10 minutes. Combine flour, salt, sugar in the bowl of your stand mixer fitted with your dough hook. Add your tangzhong, your milk/yeast mixture, and your egg. Mix on low, scraping sides when needed. As soon as it comes together, move to medium speed and gradually add in your butter one tablespoon at a time. Knead on medium for 5-7 minutes or until dough is smooth and elastic. Pour out dough on an unfloured counter and shape into a tight ball. Place the dough ball into a lightly greased bowl and cover with a damp towel. Rise for 1-2 hours or (or something similar) Punch down the dough and then turn out onto the counter. Divide into 8-9 equal portions and roll into small tight balls.
Place balls into a greased 9” pan about 1/2 inch apart. Cover with a damp towel and allow to proof for 1-2 hours until nearly doubled in size. At the end of the time, preheat the oven to 350F/170C. Brush the risen rolls with egg wash (1 egg + 2 Tbsp milk or water). Bake for 28-30 minutes or until golden brown. When done, immediately brush with melted butter and top with flakey salt if desired.
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