Japanese Milk Bread Rolls with Garlic Butter

Ingredients

• 400 g bread flour (Divided between the tangzhong and dough; approximately 30 g for tangzhong and 370 g for the dough.)
• 190 g water (Divided between activating the yeast and making the tangzhong; exact split was not stated.)
• 180 g whole milk (Divided between the tangzhong and dough; exact split was not stated.)
• 7 g instant yeast (Activate with part of the water before mixing the dough.)
• 35 g granulated sugar
• 8 g fine salt
• 1 large egg (Add to the dough unless the original recipe specifies otherwise.)
• 50 g unsalted butter (Softened; add one tablespoon at a time after the dough forms a ball.)
• 1 egg wash (Made with 1 egg beaten with a small splash of water or milk; brush over proofed rolls before baking.)
• 45 g garlic butter (Prepared garlic butter for finishing; the transcript does not specify the butter-to-garlic ratio.)

Steps

1. 1

   Activate the yeast in some of the lukewarm water. Let it stand until the yeast is hydrated and beginning to foam, about 5–10 minutes; if using instant yeast, this resting step is optional but helps confirm that it is active.

2. 2

   Make the tangzhong: whisk the designated flour, water, and milk together in a small saucepan until smooth and lump-free.

3. 3

   Place the saucepan over medium-low heat and cook the mixture, stirring constantly, until it thickens into a smooth paste. Do not let it scorch on the bottom.

4. 4

   Transfer the tangzhong to a mixing bowl and allow it to cool until warm rather than hot. Add the activated yeast mixture and combine.

5. 5

   Add the remaining flour, milk, sugar, salt, and egg. Mix until the ingredients come together into a cohesive dough.

6. 6

   Knead the dough until it becomes smooth and elastic. A stand mixer fitted with a dough hook may be used; continue until the dough pulls from the sides of the bowl and can stretch without immediately tearing.

7. 7

   Add the softened butter one tablespoon at a time, kneading after each addition until it is fully absorbed before adding more. Continue kneading until the dough is smooth, supple, and slightly tacky but not wet.

8. 8

   Cover the dough and let it rise in a warm, draft-free place until doubled in size, approximately 60–90 minutes depending on room temperature.

9. 9

   Turn the risen dough onto a lightly floured work surface and divide it into portions of approximately 75 g each. Shape each portion into a smooth ball, keeping the seams underneath.

10. 10

    Arrange the dough balls on a lined baking sheet or in a baking pan with space between them for expansion. Cover and let them rest for another 45 minutes, or until visibly puffy.

11. 11

    While the rolls finish proofing, preheat the oven to approximately 350°F (175°C). Beat the egg wash until smooth.

12. 12

    Brush the tops of the proofed rolls lightly and evenly with egg wash, taking care not to deflate the dough.

13. 13

    Bake the rolls for about 20 minutes, until they are evenly golden brown and sound lightly hollow when tapped. If they brown too quickly, tent them loosely with foil.

14. 14

    Remove the rolls from the oven and immediately spread or brush them generously with garlic butter. Serve warm, or cool on a rack before storing.

Notes

The transcript provides the method, approximately 75 g portions, a 45-minute second rest, and a 20-minute bake, but not the complete ingredient quantities or oven temperature. Quantities above are estimates based on a standard Japanese milk bread formula and should be verified against the author's full recipe at kwokspots.com. The bread can also be shaped into dinner rolls or burger buns.

Nutrition per serving

• bread
• Japanese
• milk bread
• tangzhong
• dinner rolls
• baked
• garlic butter
• vegetarian