---
comments: true
tags:
  - bread
  - king-arthur
---
# :bread: Japanese Milk Bread Rolls

![Japanese Milk Bread Rolls][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 10 | 3.08 hours |

## :scales: Ratios

| :ear_of_rice: flour | :droplet: water | :glass_of_milk: milk | 
|:-------------------:|:---------------:|:--------------------:|
|        1 part       |      3 parts    |        3 parts       |

## :salt: Ingredients - Tangzhong

- :ear_of_rice: 14 g bread flour
- :droplet: 43 g water
- :glass_of_milk: 43 g whole milk

## :salt: Ingredients - Dough

- :ear_of_rice: 300 g bread flour
- :glass_of_milk: 14 g milk powder
- :candy: 50 g granulated sugar
- :salt: 2 tsp salt
- :microbe: 1 Tbsp instant yeast
- :glass_of_milk: 113 g whole milk
- :egg: 1 large egg
- :butter: 57 g unsalted butter

## :salt: Ingredients - Egg Wash

- :egg: 1 large egg
- :ice_cube: 1 Tbsp cold water

## :cooking: Cookware

- 1 small saucepan
- 1 small mixing bowl
- 1 8" or 9" round cake pan

## :pencil: Instructions

### Step 1

Weigh your bread flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

### Step 2

To make the tangzhong: Combine bread flour, water, and whole milk in a small saucepan, and whisk until no lumps remain.

### Step 3

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on
the bottom of the pan, about 3 to 5 minutes.

### Step 4

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

### Step 5

To make the dough: Combine the tangzhong with the bread flour, milk powder, granulated sugar, salt, instant yeast, whole
milk, egg, and melted unsalted butter, then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic
dough forms.

### Step 6

Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not
necessarily doubled in bulk.

### Step 7

Gently deflate the dough, divide it into 8 equal pieces (for large rolls) or 10 equal pieces (for medium-sized rolls),
and shape each piece into a ball.

### Step 8

Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50
minutes, until puffy.

### Step 9

Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and
bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll
should read at least 190°F.

### Step 10

Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool
completely.

## :link: Source

- <https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe>

[1]: <../assets/images/japanese-milk-bread-rolls.jpg>