Japanese Milk Bread

Author: OmaraK / Date: 2019-08-16 @ 12:01 pm / Print Me! /

Japanese Milk Bread

This bread is mildly sweet like Hawaiian bread, and has the texture of a sweet roll base. Great plain or with honey butter or lemon butter!

Makes 12 rolls.


Tangzhong (Flour Paste):

  • 1/4 c all purpose unbleached flour
  • 1 1/2 c milk


  • 4 1/2 c all purpose unbleached flour
  • 1/4 c sugar
  • 2 tsp salt
  • 2 tsp active dry yeast
  • 1 Tbsp instant dry milk
  • 1 large egg
  • 2 c milk
  • 4 Tbsp butter (room temperature)

Egg Wash:

  • 1 large egg
  • 2 Tbsp milk



  • Heat flour and water over low heat, stirring until a smooth paste forms.
  • Refrigerate until cool. (4-6 hours)


  • In large bowl, whisk together all purpose flour, sugar, salt, active dry yeast, and dry milk.
  • Mix together the egg, milk, butter, and tangzhong until smooth and uniform.
  • Add the wet ingredients to the dry ones, mixing or kneading until a smooth dough forms.
  • Cover and allow to rise one hour, or until roughly doubled.
  • Divide in 12 equal pieces. Roll into balls.
  • Use a rolling pin to roll each into 5-6" oval, fold in thirds, then fold in thirds the opposite direction.
  • Place 4 rolled balls into a small (8 x 4 x 2 inch) loaf pan (you will need 3 such loaf pans.)

Egg Wash and Baking Process:

  • Preheat oven to 350 degrees F.
  • Cover loaf pans and let rise 30 minutes.
  • Whisk together the egg and milk to make egg wash.
  • Brush the top of each roll.
  • Bake 10 minutes, turn pans around, and bake another 10 minutes, or until golden brown.
  • Cool in pan 30 minutes. Remove rolls from pan and serve warm.