Japanese Milk Bread Dinner Rolls

Ingredients

• 0.25 cup water (for tangzhong)
• 0.25 cup milk (for tangzhong)
• 2 tbsp all-purpose flour (for tangzhong)
• 0.5 cup milk (warm, for dough)
• 2.25 tsp active dry yeast (1 packet)
• 0.25 cup granulated sugar (plus 1 tsp for yeast activation)
• 1 egg (room temperature)
• 2.66 cup all-purpose flour (2 2/3 cups)
• 1 tsp salt
• 4 tbsp unsalted butter (softened)
• egg wash (1 egg beaten with a splash of water or milk)
• melted butter (for brushing after baking)
• flaky sea salt (for topping)

Steps

1. 1

   In a small saucepan over medium heat, whisk together 1/4 cup water, 1/4 cup milk, and 2 tablespoons flour.

2. 2

   Cook the mixture, whisking constantly, until it thickens into a smooth, pudding-like paste (tangzhong).

3. 3

   Transfer the tangzhong to a small bowl, press plastic wrap directly against the surface to prevent a skin from forming, and let it cool to room temperature.

4. 4

   In the bowl of a stand mixer, combine 1/2 cup warm milk, 1 teaspoon of the sugar, and the packet of active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.

5. 5

   Add the room temperature tangzhong, the egg, the remaining 1/4 cup sugar, 2 2/3 cups flour, and 1 teaspoon salt to the yeast mixture.

6. 6

   Mix the ingredients together until a shaggy dough forms.

7. 7

   Using a dough hook, knead the dough on medium-low speed for about 5 minutes. Add the 4 tablespoons of softened butter and continue kneading for another 5-7 minutes until the dough is smooth, elastic, and no longer sticking to the sides of the bowl.

8. 8

   Lightly coat the dough with a little flour and shape it into a smooth ball. Place it in a bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1-2 hours.

9. 9

   Gently deflate the dough and divide it into 9 equal pieces. Shape each piece into a tight, smooth ball.

10. 10

    Place the dough balls in a greased or parchment-lined 9x9 inch square baking pan.

11. 11

    Cover the pan and let the rolls rise a second time until doubled in size, which should take about 1 hour.

12. 12

    Preheat your oven to 350°F (175°C).

13. 13

    Gently brush the tops of the risen rolls with egg wash.

14. 14

    Bake for approximately 20 minutes until the rolls are golden brown. If they are browning too quickly, tent the pan loosely with aluminum foil.

15. 15

    Remove from the oven and let cool in the pan for a few minutes. Brush the warm rolls with melted butter and sprinkle with flaky sea salt before serving.

Notes

The tangzhong method gelatinizes the starches in the flour, allowing the dough to hold more moisture, resulting in a softer roll with a longer shelf life. If the dough is too sticky during the initial knead, resist the urge to add too much extra flour; it should become smoother as the gluten develops.

Nutrition per serving

• bread
• dinner rolls
• baking
• Japanese
• side dish
• tangzhong
• milk bread
• vegetarian