Ingredients
For the Tangzhong
- 20g (2 tablespoons) bread flour
- 100ml (⅓ cup + 1 tablespoon) whole milk
For the Dough
- 350g (2¾ cups) bread flour
- 30g (2½ tablespoons) granulated sugar
- 7g (2¼ teaspoons) instant yeast
- 1 teaspoon salt
- 120ml (½ cup) warm whole milk
- 1 large egg
- Tangzhong (prepared above)
- 45g (3 tablespoons) unsalted butter, softened
For the Egg Wash
- 1 egg
- 1 tablespoon milk
Equipment
- Small saucepan
- Large mixing bowl or stand mixer
- 9×13-inch baking pan
- Pastry brush
- Cooling rack
Instructions
Step 1: Make the Tangzhong
In a small saucepan, whisk together the bread flour and milk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth paste. Remove from the heat and allow it to cool to room temperature.
Step 2: Mix the Dough
In a large bowl, combine the bread flour, sugar, yeast, and salt. Add the warm milk, egg, cooled tangzhong, and mix until a shaggy dough forms.
Step 3: Knead
Add the softened butter a little at a time while kneading. Continue kneading for 10–15 minutes until the dough becomes smooth, elastic, and slightly tacky.
Step 4: First Rise
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1–1½ hours, or until doubled in size.
Step 5: Shape the Rolls
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath and rolling gently.
Arrange the dough balls evenly in a greased 9×13-inch baking pan.
Step 6: Second Rise
Cover the pan with a clean kitchen towel and let the rolls rise for 45–60 minutes, or until puffy and nearly doubled.
Step 7: Prepare for Baking
Preheat the oven to 350°F (175°C).
Whisk together the egg and milk, then gently brush the tops of the rolls with the egg wash.
Step 8: Bake
Bake for 20–25 minutes, or until the tops are beautifully golden brown and the rolls are cooked through.
If the tops brown too quickly, loosely cover them with foil during the last few minutes of baking.
Step 9: Cool and Serve
Remove the rolls from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack.
Serve warm with butter, honey, or your favorite jam.
Tips for Success
- Use bread flour for the softest, chewiest texture.
- Make sure the tangzhong is completely cooled before adding it to the dough.
- Knead until the dough passes the windowpane test for the best rise.
- Allow both rises to complete fully for light, airy rolls.
- Brush with melted butter after baking for an extra-soft crust.
Serving Suggestions
These fluffy milk bread rolls are delicious served with:
- Butter and honey
- Fruit preserves or jam
- Soup or stew
- Roast chicken or turkey
- Breakfast sandwiches
- Ham and cheese sliders
- Scrambled eggs and bacon
Storage
Store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in a 300°F (150°C) oven for 5–8 minutes or microwave for 15–20 seconds until warm.
Nutrition (Per Roll, Approximate)
- Calories: 185
- Carbohydrates: 28g
- Protein: 5g
- Fat: 6g
- Saturated Fat: 3g
- Sugar: 4g
- Fiber: 1g
- Sodium: 170mg
