milk bread rolls

These milk rolls are tender, fluffy, and perfectly moist.

Japanese Milk Bread Rolls (Hokkaido Milk Bread)

(43 grams) water

(43 grams) AE Dairy Whole Milk

(14 grams) unbleached bread flour

(244 grams) unbleached bread flour

white whole-wheat flour (61 grams)

dry milk powder (11 grams)

(25 grams) sugar

salt

instant yeast

egg,

Flaky sea salt

For the Tangzhong

, vigorously whisk together 3 tablespoons water, 3 tablespoons AE Whole Milk, and 2 tablespoons bread flour in a small saucepan until thoroughly combined and no lumps remain.

Cook Tangzhong over low heat, whisking constantly, until thickened and whisk leaves a trail on bottom of pan, 3–5 minutes.

Transfer Tangzhong to the bowl of a stand mixer (or large bowl is mixing by hand) and let cool to room temperature.

For the dough

, combine bread flour, whole-wheat flour, milk powder, sugar, salt and yeast in a medium bowl; set aside.

Add AE Whole Milk, egg and melted butter to stand mixer with Tangzhong; stir to combine. Add flour mixture to stand mixer, attach dough hook to mixer and turn mixer to low speed. Mix and knead until a smooth, elastic dough forms, 8–9 minutes.

Remove dough from mixer, briefly knead a couple of times by hand then transfer to a large greased bowl; cover bowl with a kitchen towel or loosely with plastic and let rest until puffy but not quite doubled in size, 75–90 minutes.

Gently punch down dough; divide it into 8 equal pieces. Form dough pieces into smooth, taut rounds (see recipe note below).

Place dough rounds in a generously greased 9-inch cake pan (round or square). Cover Pan with a kitchen towel or loosely with plastic and let rounds rest until puffy, 45–50 minutes.

Meanwhile, heat the oven to 350°F with rack set in middle position.

Brush rounds with AE Whole Milk. Bake rolls until tops are golden brown and an instant-read thermometer inserted in the center registers 190ºF, 25–28 minutes.

Transfer pan to a wire rack; let rolls cool in pan for 10–25 minutes. Run a butter knife around edges of pan and gently lift rolls out of pan; transfer to wire rack.

Brush tops of rolls with melted butter and sprinkle with sea salt.

These rolls look sooo soft and delicious! Cannot wait to make!

We've been on a bread making kick over here and these have hands down, been our favorite recipe! Thank you!

I cannot even tell you how amazing these rolls are!!!!! They are perfectly soft and tender on the inside and golden on the outside. My family LOVED them. This is now my go-to roll recipe.

I can actually taste these through the picture! YUM!

What a wonderful recipe, my family loved these. Thank you so much for the recipe

I was totally drooling watching you make them on IG... they did not disappoint!

https://content.jwplatform.com/videos/fHN0GXmo.mp4

Japanese Milk Bread Rolls

These yeasted milk rolls are fluffy and flavourful. They don’t require a lot of kneading, but just some time to rise. They’re perfect as dinner rolls, as burger buns or just spread with butter and a sprinkling of sea salt.

Fluffy Milk Rolls Recipe

¾ cups (400 milliliters) milk

(75 milliliters) cold water

fast action dry yeast

¾ cups (600 grams) all-purpose flour (plain flour)

(75 grams) butter (melted)

caster sugar

Scald the milk by bringing it just to the boil in a saucepan and then removing it from the heat. Pour the hot milk into a large bowl and add the cold water. Leave it to cool to warm, then stir in the yeast and leave for 5 minutes.

Add the flour, melted butter, sugar and salt to the bowl. Stir to bring it together, then knead it in the bowl for two minutes.

Cover the bowl with a tea towel and leave to rise for 1 hour, kneading for 1 minute twice during the rising time.

Line a baking tray with baking paper.

Shape the dough into small equal-sized balls and place slightly apart on the prepared tray. Leave to rise for 40 minutes.

Preheat oven to 200°C/400°F

Dust the tops of the dough lightly with flour, then bake for 20 minutes or until risen and golden.

Pillow-soft and buttery Cloverleaf Rolls made with milk dough which has an unbelievably soft and cloud-like texture. You’ll love the delicious layers when you pull the 3 &#39;clover leaves&#39; apart.

Cloverleaf Dinner Rolls Recipe

Tbsp warm water ((115˚F))

tsp active dry yeast ((1 packet yeast))

low-fat milk (warm (105-110˚F))

Tbsp unsalted butter (melted

Tbsp sugar

egg (room temperature)

tsp fine sea salt

bread flour (divided (add an extra 1/4 cup if needed))

Tbsp unsalted butter (divided, melted)

tsp kosher salt

In the bowl of a stand mixer, add 3 Tbsp very warm water (115˚F). Sprinkle the top with 1 packet of yeast, whisk to combine, and let rest uncovered for 7 minutes until foamy on top.

Add warm milk, melted butter, sugar, egg, and salt. Whisk until blended, then gradually whisk in 2 cups of flour then switch to the dough hook attachment and add the remaining 1 1/2 cups of flour in thirds, letting it incorporate with each addition. Add more flour a little bit at a time until the dough feels moist to the touch, but it shouldn’t stick to clean/dry fingertips.

Knead 10 minutes on speed 2 of a stand mixer, or knead by hand. The dough should pull away from the sides of the bowl as it kneads and will be smooth and elastic.

Transfer dough to a large oiled bowl, turning the dough to coat in oil. Cover the bowl with plastic wrap and let rise in a warm place (90-100˚F) for 1 to 1 1/2 hours or until doubled in volume.

Transfer dough to a smooth, clean work surface. You should not need any additional flour at this point. Divide the dough into 12 even pieces then divide each piece of dough into 3 small pieces. Cup your hand over each of the small pieces and roll over work surface to form a ball. Butter a 12-count muffin pan and place 3 little balls of dough into each muffin cup.

Oil a sheet of plastic wrap and place the oiled side loosely over the rolls. Let rest in a warm place for 30-45 minutes until visibly puffed. Meanwhile, preheat the oven to 425˚F with a rack in the center.

Once rolls have risen, brush the tops with 2 Tbsp melted butter and bake in a preheated oven at 425˚F for 13-15 minutes or until golden brown. As soon as they are out of the oven, brush with more melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool for 15 minutes and serve warm.

https://www.youtube.com/watch?v=UlfFXcHFSoM

Pillow-soft and buttery Cloverleaf Rolls made with milk dough which has an unbelievably soft and cloud-like texture. You’ll love the delicious layers when you pull the 3 'clover leaves' apart. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

BREAD ROLLS INGREDIENTS:
►3 Tbsp very warm water (110˚F-115˚F)
►2 1/4 tsp or 1 packet active dry yeast
►1 cup low-fat milk, warm (105-110˚F)
►5 Tbsp unsalted butter, melted or very soft, plus more for the pan
►3 Tbsp granulated sugar
►1 large egg, room temperature
►1 tsp salt
►3 1/2 cups bread flour, divided (add an extra 1/4 cup if needed)

Topping: 
►2 Tbsp butter, melted
►1 tsp kosher salt 

🖨 PRINT RECIPE HERE: coming soon

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Making and kneading the dough
2:57 Proofing
3:39 Dividing the dough
4:41 Rolling dough into balls
5:42 How to bake dinner rolls
6:10 Final touches with butter & salt
7:13 Taste test

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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #bread #dinnerrolls

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Japanese Milk Bread Rolls (Hokkaido...

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Top 3 milk bread rolls recipes from across the web

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Top Tags

Japanese Milk Bread Rolls (Hokkaido...

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The most viewed milk bread rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine