Japanese Bread and Rolls

As much as I hate to admit it, I am a Wonder Bread kind of guy. I know it’s horrible, nutritionally speaking, but damn it makes the best sandwiches.

Growing up, my mom made a lot of homemade bread, specifically, sourdough bread. I was never a fan. The crust was chewy and not sandwich friendly. I never understood why the homemade bread didn’t taste like my wonder bread.

Lately, I have heard about Japanese Milk bread and how delicious it was. I also heard that it had the same softness as the bread I was raised eating.

As I looked into developing a recipe for this bread, I discovered that the differences between this bread and all the chewy crusted breads of my past isn’t the ingredients, it’s the way it’s made. 
Japanese Milk Bread starts with a heated roux that is called the tangzong method. The roux is made from flour, water, and milk. 

Warming of the roux starts to activate the gluten in the flour before you even mix it with the rest of the ingredients, which helps create the soft texture. They say that this bread will stay fresher for more extended periods than other bread, but it doesn’t last long enough for me to know.

I believe I have found my new “go to” homemade bread recipe. Why would I buy a loaf from the store when I can make this soft, fluffy, and delicious Japanese Milk Bread?

Don’t get me wrong, I am still a Wonder Bread kind of guy, but now I have options. 

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Japanese Bread/Dinner Rolls

Japanese bread/Dinner Rolls are pillowy soft thanks to a simple technique involving a roux known as tangzhong. The roux is mixed into the dough, producing a tender bread each and every time.

Course bread

Cuisine Japanese

Keyword Japanese Bread

Prep Time 30 minutes

Cook Time 40 minutes

Proofing Time 2 hours

Servings 8 rolls

Author Doug Bakes Staff

Ingredients

Tangzhong (starter)

• 3 tbsp water
• 3 tbsp whole milk
• 2 tbsp Bread Flour

Dough

• 2 1/2 cups Bread Flour
• 2 tbsp Dry Milk
• 1/4 cup Sugar
• 1 tsp Salt
• 1 tbsp Instant yeast
• 1/2 cups whole milk
• 1 egg
• 1/2 cup butter, melted

Instructions

To make the Tangzhong

1. Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

2. 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.

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

To make the dough

1. Combine the tangzhong with the remaining dough ingredients, then mix and knead using a stand mixer, for 6 to 8 minutes until a smooth, elastic dough forms.

2. 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.

3. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

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

5. 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.

6. 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.