Breads & Bakingbiggerbolderbaking5.0
Japanese Milk Bread (Hokkaido Bread)
My Japanese milk bread recipe makes ultra-soft, fluffy Hokkaido rolls with tangzhong—lightly sweet, stays fresh, perfect for sandwiches.
👥 10 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 30 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- bowl
- pan
- oven
📝 Preparation Steps
1
To Make the Tangzhong
2
In a small saucepan, over low heat, add the water, milk and bread flour and whisk until thickened, ⏱️ 2-3 minutes.
(1 ½ fl oz/43 ml) water3 tablespoons(1 ½ fl oz/43 ml) whole milk3 tablespoonsbread flour2 tablespoons(2 oz/57 g) butter (, melted)4 tablespoons
3
Remove the mixture from the heat and set aside to cool.
4
To Make the Japanese Milk Bread Dough
5
In the bowl of a stand mixer fitted with a dough hook, add the bread flour, sugar, milk powder, yeast and salt and stir to combine.
(1 ½ fl oz/43 ml) water3 tablespoons(1 ½ fl oz/43 ml) whole milk3 tablespoonsbread flour2 tablespoons(2 oz/57 g) butter (, melted)4 tablespoonsdry milk powder2 tablespoonssalt1 teaspoon
6
Add the Tangzhong, milk, egg and butter, and knead on medium-low speed for ⏱️ 8-10 minutes or until a smooth, elastic dough forms and clears the sides of the bowl. (This step can also be done by hand)
(1 ½ fl oz/43 ml) water3 tablespoons(1 ½ fl oz/43 ml) whole milk3 tablespoonslarge egg (, at room temperature)1(2 oz/57 g) butter (, melted)4 tablespoonsEgg wash (, for glazing)
7
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise until doubled, ⏱️ 60-90 minutes.
8
To Shape and Proof the Dough
9
Gently deflate the dough, divide it into 10 equal pieces (roughly 75g each), and shape each piece into a ball.
10
Place the rolls into a lightly greased 9" round cake pan. Cover the pan with plastic wrap and let the rolls rise until doubled, 40 to ⏱️ 50 minutes.
11
To Bake the Japanese Milk Bread
12
Towards the end of the rising time, preheat the oven to 350°F (180°C).
13
Egg wash the rolls carefully and bake for 25 to ⏱️ 30 minutes, or until golden brown on top.
(1 ½ fl oz/43 ml) water3 tablespoons(1 ½ fl oz/43 ml) whole milk3 tablespoonslarge egg (, at room temperature)1(2 oz/57 g) butter (, melted)4 tablespoonsEgg wash (, for glazing)
14
Remove the rolls from the oven. Allow them to cool in the pan for ⏱️ 10 minutes, then transfer them to a rack to cool completely.
15
These rolls are best enjoyed fresh, but you can store them at room temperature for up to 3 days. They also freeze really well for up to 2 months.
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