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.
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.
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