Perfectly Soft and Fluffy Milk Bread Rolls

 There's something irresistibly comforting about homemade milk bread rolls - with their pillow-soft texture, subtle sweetness, and rich, buttery flavor. These Japanese-inspired rolls use the tangzhong method, which creates an incredibly tender crumb that stays fresh for days.

The Magic of Tangzhong

Before diving into the recipe, let's understand what makes these rolls special. Tangzhong is a Japanese technique where a portion of the flour is cooked with liquid to create a paste. This pre-gelatinized starch helps the bread retain moisture, resulting in an exceptionally soft texture that resists staling.

Ingredients

For the tangzhong:

• 3 tablespoons bread flour
• ½ cup whole milk
• ½ cup water

For the dough:

• 3½ cups bread flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• 1 teaspoon salt
• 1 large egg
• ½ cup warm whole milk
• 4 tablespoons unsalted butter, softened
• All of the cooled tangzhong

For the finish:

• 1 beaten egg for egg wash
• 1 tablespoon milk for egg wash
• Softened butter for brushing after baking

Instructions

1. Make the tangzhong: Whisk flour, milk, and water in a small saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste (about 5 minutes). Set aside to cool to room temperature.
2. Prepare the dough: In a large bowl, combine bread flour, sugar, yeast, and salt. In another bowl, whisk together the egg, warm milk, and cooled tangzhong.
3. Mix and knead: Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Add the softened butter and knead for 15-20 minutes until smooth and elastic. The dough should be tacky but not sticky.
4. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour).
5. Shape the rolls: Divide the dough into 12 equal pieces. Shape each piece into a tight ball by pulling the edges toward the center and pinching them together. Place the rolls in a greased 9x13-inch baking pan.
6. Second rise: Cover the pan loosely with plastic wrap and let the rolls rise until puffy (about 45 minutes).
7. Bake: Preheat your oven to 350°F (175°C). Gently brush the rolls with egg wash. Bake for 25-30 minutes or until golden brown and cooked through.
8. Finish: Brush the hot rolls with softened butter and let cool for 10 minutes before serving.

Tips for Success

• Use bread flour for the best texture - its higher protein content creates stronger gluten development
• Don't rush the kneading process - proper gluten development is crucial for the signature fluffy texture
• Keep the dough slightly tacky - resist the urge to add too much flour
• Use a scale to divide the dough evenly for uniform rolls

Storage

These rolls stay fresh at room temperature in an airtight container for up to 3 days. They also freeze beautifully - just thaw overnight and warm briefly before serving.

Whether served alongside your favorite soup, used for sandwiches or simply enjoyed warm with a pat of butter, these milk bread rolls are sure to become a family favorite. Their cloud-like texture and subtle sweetness make them versatile enough for any meal of the day.