Ultra-soft, fluffy Japanese milk bread rolls made with a tangzhong starter for cloud-like texture and subtle sweetness.
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| 24 g bread flour (for tangzhong) | Whisk flour, water & milk until dissolved | Heat over medium-high, whisk until thickened to pudding consistency | Cool tangzhong 10–15 min | Mix flour, yeast, milk powder, sugar & salt; add egg mixture & tangzhong, mix 2 min until ball forms | Add butter, mix 5–7 min until smooth & elastic | Windowpane test; form into smooth ball | Oil bowl, transfer dough, cover; proof 1–2 hrs until doubled | Punch down dough; divide into 9 equal pieces | Reroll each ball smooth; butter pan, place rolls in pan | Cover, proof 1 hr until doubled | Brush milk on rolls; bake, 15–20 min until golden | Cool on rack 5–10 min; serve or store up to 1 week |
| 60 ml water | ||||||||||||
| 60 ml whole milk | ||||||||||||
| 1 egg, room temperature | Whisk egg & milk until combined | |||||||||||
| 60 ml whole milk, room temperature | ||||||||||||
| 350 g bread flour | ||||||||||||
| 7.3 g instant yeast | ||||||||||||
| 16 g milk powder | ||||||||||||
| 75 g white granulated sugar | ||||||||||||
| 4.5 g salt | ||||||||||||
| 57 g unsalted butter, cubed and softened | ||||||||||||
| vegetable oil | ||||||||||||
| whole milk (for egg wash) |
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