Japanese Milk Bread Rolls
Japanese Milk Bread Rolls with spicy garlic butter are irresistibly soft, fluffy, and slightly sweet, thanks to the tangzhong method that creates a pillowy texture. Topped with a rich, savory garlic butter and a hint of spice, these rolls offer a delicious contrast between the sweet bread and the zesty, buttery topping. Ideal as a side dish or a snack, they deliver a perfect blend of flavors and textures that melt in your mouth. For more tasty recipes, follow Sara at @groovyfoodiess on Instagram.
Tasty Team
93% would make again
Total Time
3 hr 20 min
3 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Total Time
3 hr 20 min
3 hr 20 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Tangzhong:
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons bread flour
Dough:
- 2.5 cups bread flour
- ½ cup whole milk
- ¼ cup sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter, softened
Egg wash:
- 1 large egg
- 1 tablespoon water
Spicy garlic butter:
- 4 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons finely chopped fresh parsley
- salt, to taste
Nutrition Info
- Calories 641
- Fat 28g
- Carbs 79g
- Fiber 2g
- Sugar 11g
- Protein 16g
Estimated values based on one serving size.
Preparation
- Make the tangzhong: In a small saucepan over low heat, combine the water, milk, and flour. Whisk until smooth and thickened, about 3-5 minutes.
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, add the tangzhong, bread flour, milk, sugar, yeast, salt, and egg. Mix on low speed until a rough ball forms, about 2-3 minutes.
- Add the softened butter and mix on medium-low speed until the butter is fully incorporated and an elastic dough forms. This may take up to 15 minutes in a stand mixer.
- Shape the dough into a ball and transfer it to a lightly greased bowl. Cover and let it rest and proof for 1½ hours, or until puffy. It may not double in size, which is normal.
- Shape the rolls: Once the first proof is complete, divide the dough into 7 equal pieces. Roll each piece into a ball and place them in a greased 9-inch round pan. Cover and proof for 1 hour. For smaller rolls, you can divide the dough into 8 or 9 pieces instead.
- Preheat the oven to 375˚F (190˚C).
- Make the egg wash by beating the egg and water together in a small bowl. Brush the proofed rolls with the egg wash.
- Bake in the oven for 20 minutes, or until the tops are golden brown.
- Make the spicy garlic butter: While the rolls are baking, combine the butter, garlic, red pepper, and parsley in a saucepan. Heat over medium heat and let simmer for about 2 minutes. Remove from heat and let cool. Season with salt to taste.
- Once the rolls are done, remove them from the oven and brush with the spicy garlic butter.
- Enjoy ASAP!
- All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
