Japanese Milk Bread
Japanese Milk Bread
Ingredients
For the Yeast Mixture
- 1 tablespoon active dry yeast
- 1/4 cup warm water
For the Tangzhong
- 2 tablespoons flour
- 2 tablespoons water
- 4 1/2 tablespoons milk
For the Dough
- 2 1/3 cups flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup milk
- 1 egg
- 3 tablespoons butter
For Finishing
- 1 egg, for egg wash
- as needed butter, melted, for brushing
Instructions
- 1
To make the Tangzhong, combine 2 tablespoons of flour, 2 tablespoons of water, and 4 1/2 tablespoons of milk in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool completely to room temperature.
⏱️ 10 min
- 2
In a separate small bowl, activate the yeast by combining 1 tablespoon of active dry yeast with 1/4 cup of warm water. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 3
In a large mixing bowl, combine 2 1/3 cups of flour, 1/4 cup of granulated sugar, 1 teaspoon of salt, 1/2 cup of milk, 1 egg, the activated yeast mixture, and the cooled Tangzhong. Mix everything together thoroughly for about 5 minutes until well combined. If the dough is too wet, add a little extra flour, 1 tablespoon at a time, until it forms a cohesive dough.
⏱️ 10 min
- 4
Add the 3 tablespoons of butter to the dough, one tablespoon at a time, kneading after each addition until fully incorporated. Continue kneading until you achieve a smooth, soft, and elastic dough ball. This may take 5-10 minutes.
⏱️ 10 min
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 6
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal pieces, each weighing approximately 75-80 grams. Shape each piece into a smooth ball.
⏱️ 5 min
- 7
Lightly grease a round baking pan. Arrange the shaped dough balls in the prepared pan, leaving a small space between each one. Cover the pan again and let the dough rise for another 45 minutes, or until the rolls are visibly puffy and have nearly doubled in size.
⏱️ 45 min
- 8
Preheat your oven to 350°F (175°C). In a small bowl, whisk 1 egg to create an egg wash. Gently brush the tops of the risen dough balls with the egg wash.
⏱️ 5 min•🌡️ 350
- 9
Bake in the preheated oven for about 20 minutes, or until the tops are beautifully golden brown.
⏱️ 20 min•🌡️ 350
- 10
Once baked, remove the bread from the oven. While still warm, brush generously with melted butter (or garlic butter, if desired). Serve immediately and enjoy the fluffiest bread ever.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Milk Bread
For the Yeast Mixture
- 1 tablespoon active dry yeast
- 1/4 cup warm water
For the Tangzhong
- 2 tablespoons flour
- 2 tablespoons water
- 4 1/2 tablespoons milk
For the Dough
- 2 1/3 cups flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup milk
- 1 egg
- 3 tablespoons butter
For Finishing
- 1 egg, for egg wash
- as needed butter, melted, for brushing
Instructions
- 1
To make the Tangzhong, combine 2 tablespoons of flour, 2 tablespoons of water, and 4 1/2 tablespoons of milk in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool completely to room temperature.
⏱️ 10 min - 2
In a separate small bowl, activate the yeast by combining 1 tablespoon of active dry yeast with 1/4 cup of warm water. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 3
In a large mixing bowl, combine 2 1/3 cups of flour, 1/4 cup of granulated sugar, 1 teaspoon of salt, 1/2 cup of milk, 1 egg, the activated yeast mixture, and the cooled Tangzhong. Mix everything together thoroughly for about 5 minutes until well combined. If the dough is too wet, add a little extra flour, 1 tablespoon at a time, until it forms a cohesive dough.
⏱️ 10 min - 4
Add the 3 tablespoons of butter to the dough, one tablespoon at a time, kneading after each addition until fully incorporated. Continue kneading until you achieve a smooth, soft, and elastic dough ball. This may take 5-10 minutes.
⏱️ 10 min - 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 6
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal pieces, each weighing approximately 75-80 grams. Shape each piece into a smooth ball.
⏱️ 5 min - 7
Lightly grease a round baking pan. Arrange the shaped dough balls in the prepared pan, leaving a small space between each one. Cover the pan again and let the dough rise for another 45 minutes, or until the rolls are visibly puffy and have nearly doubled in size.
⏱️ 45 min - 8
Preheat your oven to 350°F (175°C). In a small bowl, whisk 1 egg to create an egg wash. Gently brush the tops of the risen dough balls with the egg wash.
⏱️ 5 min•🌡️ 350 - 9
Bake in the preheated oven for about 20 minutes, or until the tops are beautifully golden brown.
⏱️ 20 min•🌡️ 350 - 10
Once baked, remove the bread from the oven. While still warm, brush generously with melted butter (or garlic butter, if desired). Serve immediately and enjoy the fluffiest bread ever.
⏱️ 5 min