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Milk Bread Dinner Rolls Recipe

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4.2 from 11 reviews

These Milk Bread Dinner Rolls are soft, fluffy, and enriched with a tangzhong starter for extra tenderness. Perfectly buttery with a golden crust, they make an ideal accompaniment to any meal or a comforting snack on their own.

  • Total Time: 3 hours
  • Yield: 15 rolls

Ingredients

Tangzhong Starter

  • 3/4 cup + 1 tablespoon water
  • 1/3 cup bread flour

Dough

  • 5 cups bread flour (see notes below for measuring)
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 1 3/4 teaspoons fine sea salt
  • 3/4 cup whole milk (room temperature)
  • 2 large eggs (room temperature)
  • Tangzhong (prepared above)
  • 9 tablespoons salted European butter (room temperature)

Finishing

  • 1 large egg (whisked, for brushing)
  • 2 tablespoons salted European butter (melted, for after baking)

Instructions

  1. Prepare Tangzhong: Line a 9×13 baking pan with parchment paper and set aside. In a small pot, whisk together the water and flour for the tangzhong. Cook over medium heat, whisking constantly, for 2-3 minutes until the mixture thickens into a paste-like slurry. Transfer to a bowl and let cool.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine the bread flour, sugar, instant yeast, and sea salt.
  3. Add Wet Ingredients: To the dry ingredients, add the room temperature milk, eggs, and the prepared tangzhong. Begin kneading on low speed with a dough hook for 2 minutes until a rough dough ball forms.
  4. Add Butter and Knead: With the mixer still running on low, add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for an additional 12 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add a tablespoon of flour.
  5. Portion Dough: Divide the dough into 15 equal portions, approximately 83 grams each. Cover loosely with plastic wrap to prevent drying while shaping.
  6. Shape Rolls – Log Style: For each piece, shape into a rough ball, then roll into a 5×6 inch rectangle. Fold one long side toward the center, then fold the other side over it. Roll from the short end into a log and pinch to seal the seam. Place in the prepared baking pan. Repeat for all pieces. Avoid using flour on the work surface.
  7. Shape Rolls – Traditional Round (optional): Alternatively, form each dough piece into a tight, taught ball using a “claw” motion on an unfloured surface. Pinch the bottom seam and place in the baking pan.
  8. First Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place until doubled in size, about 1.5 to 2 hours. The rolls should feel light and airy when gently pressed. Meanwhile, preheat the oven to 350°F (180°C).
  9. Egg Wash: Just before baking, brush the tops of the rolls with the beaten egg for a shiny golden finish.
  10. Bake: Bake the rolls for 30-40 minutes, or until the tops are deeply golden brown.
  11. Finishing Touch: Remove the rolls from the oven and transfer the pan to a wire rack. Immediately brush the tops with melted butter and optionally sprinkle flaky sea salt. Serve warm and enjoy!

Notes

  • Measure bread flour accurately by spooning into the cup and leveling off, rather than scooping directly to avoid excess flour.
  • Room temperature ingredients help the dough develop better structure and rise properly.
  • If dough feels too sticky during kneading, add flour a tablespoon at a time to achieve tacky but manageable dough.
  • The tangzhong method gives the rolls a soft, tender crumb and helps them stay fresh longer.
  • European-style salted butter is preferred for its flavor and creaminess.
  • For a shinier crust, you can brush the rolls again with egg wash halfway through baking.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese-inspired Western

Find it online: https://iamstarved.com/milk-bread-dinner-rolls-recipe/