Japanese Milk Bread Rolls #BreadBakers

Soft and fluffy with a shiny brown finish, these Japanese Milk Rolls stay fresh longer because they use the tangzhong method.  Not that you will have a chance to find out....they are so good you probably won't have any leftovers to test the theory.

The Bread Bakers are serving up breads made with Tangzhong today........

My friend Karen, of Karen's Kitchen Stories, is hosting Bread Bakers this month and invited us to use the tangzhong method saying:

"Bake a bread using a tangzhong, which is a roux of flour and water (or sometimes milk), which is cooked, cooled, and then added to the bread dough. It has magical properties that turn the resulting loaves into fluffy cloud-like bread. You can use it with white flour, whole wheat flour and rye. You can make sandwich loaves, challah, sourdough, and all kinds of sweet or savory rolls. The tangzhong helps the dough hold onto moisture and stay fresh."

Karen is the Queen of Bread Making so if she says that is true then I believe her.  However, I cannot attest to it personally because I didn't have any of these amazing Japanese Milk Rolls left after dinner.  And there were 9 of them!!!  And only 3 of us.  Granted we did each enjoy one warm from the oven before dinner but still.......

I made the tangzhong while sipping my first cup of coffee before waking the Teen for school.  You can make it the day before if you want but mine had plenty of time to cool down before I was ready to mix the dough for the rolls.

These doughs are no more difficult to make than any other dinner rolls and the results are superb.  I can't wait to make them again but first I'm going to try some of the other recipes being shared today using this method.

• Easy Cinnamon Rolls from The Wimpy Vegetarian
• Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
• Japanese Chocolate Milk Bread from Passion Kneaded
• Japanese Milk Bread Buns from Ambrosia
• Japanese Milk Bread Rolls from A Day in the Life on the Farm
• Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
• Sourdough Pumpkin Babka from Zesty South Indian Kitchen
• Tangzhong Kolaches from A Messy Kitchen
• Tangzhong Loaf with Cinnamon Sugar Topping from Sneha's Recipe
• Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
• Tangzhong Sourdough Bread from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

  

Another difference between these dinner rolls and others I have made is that after the first rise, you punch down the ball and divide it into 9 equal pieces that you roll into balls.  Let them rest for 15 minutes and then roll them out and fold them into thirds before shaping them into balls and placing them in your pan for a second rise.

I found the recipe that I adapted for my use at Kirbie's Cravings.  The recipe didn't say why you should shape the dough in this manner but the results were spectacular as you can see from the photos.

These dinner rolls will be perfect on your holiday tables this year.  Please let me know if you and your family love them as much as we do.

Bread, Dinner Rolls, Tangzhong,

Breads

Japanese

Yield: 9 servings

Author: Wendy Klik

Japanese Milk Bread Rolls

Soft and fluffy with a shiny brown finish, these Japanese Milk Rolls stay fresh longer because they use the tangzhong method. Not that you will have a chance to find out....they are so good you probably won't have any leftovers to test the theory.

Prep time: 30 MinCook time: 30 MinInactive time: 2 HourTotal time: 3 Hour

Ingredients

Tangzhong

• 2 T. + 2 t. flour
• 1/2 c. water

Rolls

• 2 1/2 c. flour
• lg pinch of salt
• 3 T. + 2t. sugar
• 2 t. instant yeast
• 2 eggs
• 1/2 c. milk (I used 2%)
• Reserved, cooled Tangzhong
• 3 T. butter, room temperature

Instructions

Tangzhong

1. Whisk together the flour and water in a saucepan until no lumps remain.  Place over medium heat and cook, stirring constantly, until the spoon starts leaving a trail in the mixture and it reaches a temperature of 149*.  
2. Remove to a small bowl and let cool.

Rolls

1. Combine flour, salt, sugar and yeast in the large bowl of a stand mixer fitted with the dough hook.
2. Whisk together one egg, milk and tangzhong.  Make a well in the dry ingredients and pour this mixture into the well.
3. Mix on low speed until the mixture comes together.  Add in the butter, a little at a time, until incorporated.  Knead on medium speed for about 20 minutes, until the dough is elastic and no longer sticky.  
4. Remove the dough and shape into a ball.  Spray the bowl with oil and return the dough to the bowl.  Cover with plastic wrap and let rise until doubled in size, about 1 hour.
5. Punch down the dough and form it into 9 equal sized balls.  Cover lightly and let rest for 15 minutes.
6. Use a rolling pin to flatten the balls into an oval.  Fold one third of the oval onto itself and then cover with the last third.  Shape into a ball and place, seam side down,  into an 8" baking pan that is lined with parchment. Cover with plastic wrap or a warm, damp towel and let rise until doubled in size, about 1 hour.
7. Whisk the second egg and brush onto the tops of the risen dough.  Bake in a preheated 350* oven for about half an hour, until golden brown.  Transfer to a wire rack to cool.  

Notes:

Adapted from a recipe found at Kirbie's Cravings

Nutrition Facts

Calories

82.55

Fat (grams)

4.78

Sat. Fat (grams)

2.80

Carbs (grams)

7.73

Fiber (grams)

0.44

Net carbs

7.29

Sugar (grams)

1.66

Protein (grams)

2.32

Sodium (milligrams)

59.99

Cholesterol (grams)

31.93

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