Japanese Milk Bread Dinner Rolls

Ingredients

• 20 g Bread Flour (for tangzhong)
• 27 g Water (for tangzhong)
• 60 g Whole Milk (room temperature, for tangzhong)
• 120 g Whole Milk (warmed to 90-95°F (32-35°C) for yeast activation)
• 30 ml Whole Milk (for egg wash)
• 9 g Active Dry Yeast (approximately 1 tablespoon)
• 1 large Egg (room temperature)
• 42 g Unsalted Butter (softened, room temperature, added to dough)
• 56 g Granulated White Sugar (1/4 cup)
• 3 g Fine Sea Salt (approximately 3/4 teaspoon)
• 320 g Bread Flour (for dough)
• 56 g Unsalted Butter (cold, for garlic butter)
• 5 g Garlic (1-2 cloves, finely chopped)
• to taste Flaky Sea Salt (sprinkled on top after brushing)

Instructions

1. Make Tangzhong

   Combine 20 g bread flour, 27 g water, and 60 g whole milk in a small saucepan. Whisk over medium heat constantly until the mixture becomes thick, glossy, and tacky.

   Time: PT3M

2. Cool Tangzhong

   Transfer the tangzhong to a bowl and let it cool to room temperature.

   Time: PT5M

3. Activate Yeast

   Warm 120 g whole milk to 90‑95 °F (32‑35 °C). Sprinkle 9 g active dry yeast over the milk, stir gently, and let sit for 10 minutes until foamy.

   Time: PT10M

4. Combine Dry Ingredients

   In a large bowl whisk together 320 g bread flour, 3 g fine sea salt, and 56 g granulated sugar until evenly distributed.

   Time: PT2M

5. Mix Dough

   Attach the dough hook to the stand mixer. Add the cooled tangzhong, the yeast‑milk mixture, and one room‑temperature egg to the dry ingredients. Start on low speed, then increase to medium‑low until a shaggy dough forms. Gradually add 42 g softened unsalted butter, a tablespoon at a time, mixing until fully incorporated. Continue mixing for 5‑7 minutes until the dough is smooth, elastic, and slightly sticky.

   Time: PT7M

6. First Rise

   Transfer the dough to a lightly greased medium bowl, cover with a damp towel, and let rise at room temperature for 1‑2 hours, or until doubled in size.

   Time: PT90M

7. Punch Down and Divide

   Gently deflate the risen dough, turn it onto a lightly floured surface, and divide into nine equal pieces (≈75 g each).

   Time: PT5M

8. Shape Rolls

   Roll each piece into a tight ball by tucking the dough under itself to create surface tension. Place the balls in a greased 9"×9" square pan, arranging three rows of three.

   Time: PT10M

9. Second Proof

   Cover the pan with a damp towel and let the rolls proof for another 1‑2 hours, until puffed and nearly doubled, touching each other.

   Time: PT90M

10. Prepare Egg Wash

    Beat one egg with 30 ml (2 Tbsp) whole milk until combined.

    Time: PT3M

11. Bake Rolls

    Preheat the oven to 350 °F (175 °C). Brush the risen rolls with the egg wash, then bake for 28‑30 minutes, until golden brown.

    Time: PT30M

    Temperature: 350°F

12. Make Garlic Butter

    While the rolls bake, finely chop 1‑2 garlic cloves. In a cold small pan, combine the chopped garlic with 56 g unsalted butter. Heat over medium for about 30 seconds just to sweat the garlic, then remove from heat and let sit.

    Time: PT3M

13. Brush with Garlic Butter & Salt

    When the rolls are done, remove from the oven and immediately brush them generously with the garlic butter. Sprinkle flaky sea salt on top to taste.

    Time: PT2M

14. Cool or Serve

    Let the rolls rest for 5 minutes before serving warm, or store as directed.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

36 g

Fat

10 g

Fiber

1 g