Japanese Milk Bread

Updated at: Thu, 17 Aug 2023 13:06:05 GMT

Step 1

Tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

Step 2

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Step 3

Transfer it to a small mixing bowl or measuring cup and let it cool to room temperature.

Step 4

Dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

Step 5

Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not doubled in bulk.

Step 6

Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

Step 7

Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.

Step 8

Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

Step 9

Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

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