That speaks to the ease of making these milk bread rolls. The ingredients are dumped into a stand mixer, which then does all the hard work. You do have to make tangzhong—the secret to lasting softness—but that’s simply boiling flour and milk into a paste. Don’t be surprised if your family asks for these rolls for every dinner.
What Is Milk Bread?
Milk bread, known as shokupan in Japan, is a super soft and airy everyday bread. It has a milky not-too-sweet flavor and a feathery texture that tears into wispy strands when pulled apart. It’s considered an enriched dough—rich with eggs, butter, and milk. Unlike challah, brioche, and babka, milk bread is enriched with mostly milk and not too many eggs or too much butter. This gives it a delicate crust and a creamy flavor.
What Is Tangzhong?
Think of tangzhong as a dough improver. It’s a Chinese technique where flour and a liquid—I use milk, but water works too—are cooked to create a paste that is added to the dough. It helps the bread stay tender and fresher for longer. It won’t dry out as quickly as most breads, if it lasts at all. Not all milk bread recipes require tangzhong; this one does. Sometimes a similar method called yudane is used. It’s a Japanese technique that calls for mixing flour with a hot liquid. In both cases, the purpose is the same: the starch in the flour swells and traps in moisture. All this means is that the bread can retain its moisture for longer.
One Important Tip for Making Milk Bread Rolls
You’ll be a pro at making these milk bread rolls after just one try. I sure felt that way! Until then, I recommend bringing out your kitchen scale to measure out the ingredients. It’s a simple recipe, but if you inadvertently add too much flour or too little milk, you’ll end up with dry rolls. After a few bakes, you’ll get an instinct for how the dough should feel and look. And then you can measure by volume—you’ll know when you need a little extra flour or milk.
Can I Use All-Purpose or Gluten-Free Flour?
In a cinch, you could use all-purpose flour. It’ll still be tasty, but denser and not as feathery. My kids still snarfed them down. I tested the recipe using King Arthur Gluten Free Measure for Measure Flour with little success. The rolls turned out very dense and rubbery. I’d love to hear—comment below!—if you find success using other brands of gluten-free flour.
Go Ahead. Fill Up on Dinner Rolls.
Parker House Dinner Rolls Garlic Parmesan Pull-Apart Rolls Make-Ahead Dinner Rolls Lion House Rolls Potato Dinner Rolls
1/4 cup (30g) bread flour 2/3 cup (160g) whole milk
For the dough
1/2 cup (120g) 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
Use a rubber spatula to scrape the tangzhong into the bowl of a stand mixer fitted with a dough hook. Overnight rise option: Right after you knead it, pop the bowl with the dough into the fridge for up to 24 hours. When you’re ready to bake the rolls, proceed with the recipe. To shape each roll: Flatten a piece of dough using the palm of your hands. Pull the outer edges up and over the center, all around. Pinch the pulled-up edges together and flip the dough over so that the smooth side is facing up. Cup your hands around it to shape it into a ball. Transfer it into the prepared cake pan and shape the remaining pieces. Distribute them evenly in the cake pan 3x3 with some room between each roll. Allow the rolls to cool slightly in the pan. Use the parchment paper sling to pull them out and serve warm. Store leftovers in a zip top bag or a tightly lidded container for up to 4 days on your kitchen counter—they’ll remain soft and fluffy. It’s not magic, it’s the tangzhong! Did you love the recipe? Leave us stars below!
