Description
Perfect Japanese Dinner Rolls are fluffy, slightly sweet, and incredibly soft thanks to the Japanese tangzhong technique. These pillowy milk bread rolls make the perfect side for dinner or breakfast and stay fresh longer than traditional rolls. If you’re looking for soft dinner rolls that melt in your mouth, this recipe is a must-try.
Ingredients
15 grams flour
60 ml milk
120 ml milk
1 large egg
30 grams sugar
260 grams bread flour
5 grams instant yeast
4 grams salt
30 grams unsalted butter (softened)
1 egg (beaten with 1 tbsp milk)
Instructions
1. In a small saucepan, whisk 15 grams of flour and 60 ml of milk over medium heat until it forms a thick paste. Let cool to room temperature.
2. In a mixing bowl, add tangzhong paste, 120 ml milk, 1 egg, 30 grams sugar, 260 grams bread flour, 5 grams yeast, and 4 grams salt.
3. Mix until combined, then add 30 grams softened butter and knead until smooth and elastic (about 10 minutes by mixer).
4. Transfer dough to a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
5. Punch down the dough, divide into 9 equal pieces, and shape into balls. Place in a greased 9-inch square pan.
6. Cover and let the rolls rise again until puffy and touching (about 45 minutes).
7. Preheat oven to 350°F (175°C). Brush rolls with egg wash.
8. Bake for 20 to 22 minutes until golden brown.
9. Let cool slightly before serving warm or at room temperature.
Notes
These rolls can be made a day ahead and reheated for soft, fresh flavor.
Use a scale for accuracy—especially when working with tangzhong.
Avoid overbaking to keep the center moist and fluffy.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg