Japanese Milk Bread Rolls
Soft, fluffy, and slightly sweet, these Japanese Milk Bread Rolls are perfect for sandwiches or enjoyed fresh with butter. Their pillowy texture makes them a delightful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 rolls
- Category: Snack
- Method: Baked
- Cuisine: Japanese
Ingredients
Scale
- 2 ½ cups bread flour
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- ⅓ cup warm milk
- ⅓ cup heavy cream
- 1 large egg
- 3 tbsp unsalted butter, softened
- Milk for brushing
Instructions
- In a bowl, combine bread flour, sugar, salt, and instant yeast.
- In a separate bowl, mix warm milk, heavy cream, and egg until well combined.
- Gradually add the wet ingredients to the dry ingredients and knead until a dough forms.
- Add softened butter and continue kneading until smooth and elastic, about 10 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it into 8 equal portions. Shape each into a ball.
- Place the dough balls evenly spaced on a baking tray lined with parchment paper.
- Cover and let rise again until doubled, about 45 minutes.
- Preheat the oven to 350°F (175°C). Brush the rolls with milk.
- Bake for 18–20 minutes or until golden brown on top.
- Remove from oven and let cool slightly before serving.
Notes
For an extra soft crust, brush the rolls with melted butter immediately after baking.