milk bread rolls

About These Soft and Fluffy Milk Bread Rolls

These milk bread rolls are super soft and fluffy, thanks to the popular Asian technique of tangzhong. The technique involves pre-cooking some of the recipe’s flour and milk to make a roux beforehand. This roux pre-gelatinizes the flour’s starches and increases their ability to retain liquid—so when added to the dough, it leads to super soft and extra fluffy bread rolls!

Why You Should Make The Recipe

Here are all the reasons to make these milk bread rolls:

The recipe is adapted from one of the hottest cookbooks this season—Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired By Chinese Bakeries.

One of my favorite food bloggers, Kristina Cho of Eat Cho Food, recently published a cookbook dedicated to Asian-style baking. Her cookbook, Mooncakes and Milk Bread, focuses on lots of Asian-style milk bread recipes like pork floss rolls, hot dog flower buns, and more. It’s the first cookbook to exclusively focus on Chinese bakeries and cafes and has been recommended by Bon Appetit, Eater, and more.

I don’t consider myself an expert on milk bread at all, so I decided to use Kristina’s milk bread base recipe to make these milk bread rolls. Her recipe did not disappoint—the milk bread rolls were super light, soft, and fluffy!

The rolls store well.

I mentioned earlier that this recipe uses the Asian method of tangzhong to make the milk bread roll. The tangzhong method pre-gelatinizes the flour’s starches and increases their ability to retain liquid. Not only does this make the milk bread rolls super soft and fluffy, but it also gives them a longer shelf-life, too! More liquid translates to softer rolls that stay that way longer.

You can easily customize the recipe’s serving size.

Although I divided my dough into 12 pieces to make 12 smaller buns, you can easily customize the recipe to make different serving sizes. In the original recipe, Kristina provided instructions on how to make 9 medium buns. I’ve included instructions on how to shape the dough in this way, as well as how to divide the dough to make a smaller batch of 6 buns.

The recipe is designed to be made ahead.

I love making bread and yeasted baked goods like babka, cinnamon rolls, and more. That being said, I DON’T love how long the recipes take to make. Almost all bread recipes instruct you to proof the dough for at least 1 hour to let the bread rise. Others require at least two 1-hour sessions! As a result, a yeasted dough recipe will easily keep you in the kitchen for at least 2 hours.

But what if I told you there was a better way? When writing my cookbook, Weeknight Baking, I discovered that you could break the work up overnight. That is, you would make the dough the night before planning on baking the bread and stick it in the fridge to rise slowly in its cooler temperature. The next morning, the dough would be proofed and ready for the next stage of rising and baking. Dividing up the work this way meant you wouldn’t be stuck in your kitchen waiting for the dough—you could get other things done (like get a good night’s sleep, lol).

But what does that mean for these milk bread rolls? Well, I usually like to serve a recipe like this as a side with Thanksgiving dinner. I make the dough the night before, and proof the dough in the refrigerator overnight. On Thanksgiving, I shape the rolls and let them rise again for their second proofing while I prepare the other menu items. Doing so saves me time and allows me to focus on the other recipes!

That being said, the recipe can easily fit into any schedule.

I get it—waiting overnight for bread isn’t for everybody. So if you want to make the rolls all in one day, I got you! I’ve also included instructions on how to make these milk bread rolls without an overnight proof in the recipe.

milk bread rolls recipe

Ingredients and Substitutions

Now that I’ve convinced you to make these milk bread rolls, here’s everything you need to make the recipe:

  • whole milk
  • bread flour
  • active dry yeast
  • granulated sugar
  • kosher salt
  • large eggs
  • unsalted butter
  • flaky sea salt

And let’s talk about some key ingredients and potential substitutions:

Common Ingredient Substitutions For The Recipe

Here are common substitutions for the ingredients in the recipe:

  • Whole Milk. Whole milk in the recipe can be substituted with low-fat or skim milk, as well as whatever plant-based alternative dairy milk you prefer. Just note that if you use a milk with a “strong” flavor like coconut, soy, or oat, you’ll be able to taste it in the rolls, too.

  • Bread Flour. In a pinch, you can substitute the bread flour in the recipe with the same amount of all-purpose flour. However, your rolls likely won’t be as soft and chewy as the original recipe.

  • Active Dry Yeast. You can use the same amount of instant yeast instead of active dry yeast. However, you’ll need to activate it in a different way—instant yeast is typically activated at higher temperatures and mixed in with the recipe’s dry ingredients.

  • Kosher Salt. Replace the kosher salt in the recipe with half its amount in table salt.

  • Unsalted Butter. You can substitute the unsalted butter with salted butter without any noticeable difference in taste.
milk bread crumb

How To Make The Recipe

Here are the basic steps to make these milk bread rolls from scratch:

  1. Prep the ingredients. (Prep Time: 5 minutes)

  2. Make the tangzhong. (Work Time: 10 minutes)

  3. Make the dough. (Work Time: 15 minutes)

  4. Proof the dough. (Proof Time: Overnight)
    I instruct you to proof the dough overnight in the fridge; however, check out the next section on how to make these rolls all in one day!

  5. The next day, shape the dough into rolls. (Work Time: 15 minutes)

  6. Proof the rolls while you preheat the oven. (Proof Time: 1 hour)

  7. Make the eggwash and brush it onto the rolls. (Work Time: 5 minutes)

  8. Bake the rolls. (Bake Time: 28 minutes)

Best Recipe Tips

Tips On How To Make The Recipe Fit Your Schedule

  • You can skip the overnight rise and make the rolls all in one day. Follow the recipe instructions to make the dough and place it in a bowl covered with plastic wrap. However, instead of proofing the dough in the refrigerator overnight, let the dough rise for 1 to 2 hours in a warm, draft-free spot. Once puffy and doubled in size, follow the recipe instructions to punch down the dough, shape it into rolls, rise again, and bake accordingly.

    The only disadvantage to making them all in one day is that the dough will be super soft and sticky after the first rise. Be sure to generously flour your hands and work surface when dividing the dough and rolling it into buns!

  • Alternatively, you can make the dough up to 3 days ahead of shaping them into rolls and baking them. Simply keep covered and refrigerated for up to 3 days, then follow the recipe instructions to shape the dough into rolls, proof again, and bake accordingly.

Best Ingredient Tip

  • Make sure to pay attention to the ingredients and the temperatures they’re listed at in the recipe. Yeast is a living thing and you can easily kill it by mixing it in water that’s too hot. You want the temperature to be similar to that of a warm bath and no more.

Tips About Changing The Recipe’s Serving Size

  • I divided the dough into 12 pieces to make 12 smaller buns. However, you can also divide the dough into 9 pieces to make 9 medium sized ones. Bake them in an 8-inch square pan in three rows of three and check for doneness at 25 minutes.

  • If you want to make a small batch version of the recipe that makes 6 buns instead of 12, divide all the ingredient quantities for both the tangzhong and dough in half (everything will divide cleanly by weight, with the exception of the egg—simply use 2 egg yolks instead of 1 large egg in the dough).

    You don’t need to divide the egg wash ingredients in half; however, you will likely have some leftover.

More Roll Recipes

Get the Recipe: Soft and Fluffy Milk Bread Rolls Recipe

These soft and fluffy milk bread rolls are made with the tangzhong method (which instructs you to make a roux for the dough), creating extra soft buns.
No ratings yet
Leave a Review

Ingredients

For The Tangzhong

  • ¼ cup plus 3 Tablespoons (3.5 ounces or 100 grams) whole milk
  • 2 Tablespoons (.70 ounces or 20 grams) bread flour

For The Dough

  • ½ cup plus 1 Tablespoon (4.45 ounces or 125 grams) whole milk, warmed to between 110° and 115°F
  • 1 teaspoon active dry yeast
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 2 ⅔ cups (11.80 ounces or 335 grams) bread flour, plus more for work surface
  • ½ teaspoon kosher salt
  • 1 large egg, at room temperature
  • 4 Tablespoons (½ stick or 55 grams) unsalted butter, at room temperature and cut into 1-inch cubes

For The Egg Wash

  • 1 large egg, at room temperature
  • 1 Tablespoon whole milk, at room temperature
  • flaky sea salt, for garnish

Instructions
 

  • First, make the tangzhong. In a small saucepan, combine the milk and flour for the tangzhong. Cook over medium-low heat, whisking constantly, until thickened to a paste, 2 to 3 minutes. Immediately scrape the paste into a small bowl and cool on a wire rack for at least 5 to 10 minutes while you prep the dough.
  • Activate the yeast for the dough. In a small bowl, whisk together the milk, yeast, and a pinch of the sugar. Set aside for 5 minutes, or until bubbly and foamy, while you prep the other ingredients.
  • Make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, flour, salt, and egg for the dough. Mix with a rubber spatula until just combined and a slightly shaggy dough forms.
    With the mixer on low, add the tangzhong and milk and mix on low until completely shaggy. Add the butter one piece at a time, adding the next piece only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl as necessary.
    Once all the butter is combined, increase the mixer to medium-high and knead the dough for 10 minutes, or until tacky and slightly sticky.
  • Proof the dough overnight. Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap. Refrigerate overnight.
  • Shape the dough and proof again. Once the dough has doubled overnight, lightly spray an 8-inch square pan with cooking spray. Uncover the dough and discard the plastic wrap. Punch down the dough and tip it onto a floured counter.
    Use a bench scraper to divide the dough into 12 equal pieces, about 2 ounces (57 grams) each. Shape each piece into a smooth ball.
    Place in the prepared baking pan, arranging the balls in three rows of four. Loosely cover with plastic wrap and let rise for 1 hour at room temperature.
  • Meanwhile, prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F.
  • Make the egg wash. In a small bowl, whisk together the remaining egg and milk for the egg wash. Use a pastry brush to brush the top and sides of each roll with the egg wash. Garnish the top of each roll with flaky salt.
  • Bake the rolls. Bake for 28 to 30 minutes, or until the tops of each roll are golden brown. An instant thermometer inserted into the center of roll should read 200°F.
  • Serve and store. Serve immediately. The rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2 days.

Notes

  • You can skip the overnight rise and make the rolls all in one day. Follow the recipe instructions to make the dough and place it in a bowl covered with plastic wrap. However, instead of proofing the dough in the refrigerator overnight, let the dough rise for 1 to 2 hours in a warm, draft-free spot. Once puffy and doubled in size, follow the recipe instructions to punch down the dough, shape it into rolls, rise again, and bake accordingly. The only disadvantage to making them all in one day is that the dough will be super soft and sticky after the first rise. Be sure to generously flour your hands and work surface when dividing the dough and rolling it into buns!
  • Alternatively, you can make the dough up to 3 days ahead of shaping them into rolls and baking them. Simply keep covered and refrigerated for up to 3 days, then follow the recipe instructions to shape the dough into rolls, proof again, and bake accordingly.
  • Make sure to pay attention to the ingredients and the temperatures they’re listed at in the recipe. Yeast is a living thing and you can easily kill it by mixing it in water that’s too hot. You want the temperature to be similar to that of a warm bath and no more.
  • I divided the dough into 12 pieces to make 12 smaller buns. However, you can also divide the dough into 9 pieces to make 9 medium sized ones. Bake them in an 8-inch square pan in three rows of three and check for doneness at 25 minutes.
  • If you want to make a small batch version of the recipe that makes 6 buns instead of 12, divide all the ingredient quantities for both the tangzhong and dough in half (everything will divide cleanly by weight, with the exception of the egg—simply use 2 egg yolks instead of 1 large egg in the dough). You don’t need to divide the egg wash ingredients in half; however, you will likely have some leftover.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Michelle holding Weeknight Baking cookbook covering her face.

buy the book
Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.