Japanese Milk Bread Rolls

Made from the same dough as our Hokkaido milk bread, these slightly sweet rolls are incredibly soft and airy thanks to a simple technique involving a flour, milk, and water roux known as tangzhong. This addition creates rolls that are tender, moist, and stay fresh for several days. The roux is mixed into the final dough, producing wonderfully tender rolls each and every time. For instructions on how to make this recipe into a big-batch of two dozen dinner rolls, check out “tips,” below.

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% Daily Values based on a 2,000 calorie diet

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