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Soft and Fluffy Milk Bread Rolls Recipe

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These soft and fluffy milk bread rolls are made using the tangzhong method, which involves cooking a flour and milk roux to create extra moist and tender buns. Perfectly enriched with butter and a subtle sweetness, these rolls are ideal for sandwiches or enjoyed on their own with a hint of flaky sea salt on top.

Ingredients

For The Tangzhong

  • ¼ cup plus 3 Tablespoons (3.5 ounces or 100 grams) whole milk
  • 2 Tablespoons (0.70 ounces or 20 grams) bread flour

For The Dough

  • ½ cup plus 1 Tablespoon (4.45 ounces or 125 grams) whole milk, warmed to between 110°F and 115°F
  • 1 teaspoon active dry yeast
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 2 ⅔ cups (11.80 ounces or 335 grams) bread flour, plus more for work surface
  • ½ teaspoon kosher salt
  • 1 large egg, at room temperature
  • 4 Tablespoons (½ stick or 55 grams) unsalted butter, at room temperature and cut into 1-inch cubes

For The Egg Wash

  • 1 large egg, at room temperature
  • 1 Tablespoon whole milk, at room temperature

For Garnish

  • Flaky sea salt, for garnish

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the 100 grams of whole milk and 20 grams of bread flour. Cook over medium-low heat, whisking constantly to prevent lumps, until the mixture thickens into a pudding-like paste, about 2 to 3 minutes. Immediately transfer the paste to a small bowl and let cool on a wire rack for at least 5 to 10 minutes while preparing the rest of the dough.
  2. Activate the yeast: In a small bowl, combine 125 grams of warmed milk (110°F-115°F), 1 teaspoon active dry yeast, and a pinch of the sugar. Whisk gently and let the mixture sit for 5 minutes or until it becomes bubbly and foamy, indicating the yeast is activated.
  3. Prepare the dough: In a large mixing bowl, combine the activated yeast mixture, the cooled tangzhong, remaining sugar (about 50 grams minus the pinch), bread flour (335 grams), kosher salt (½ teaspoon), and 1 large room temperature egg. Mix well until all ingredients come together into a rough dough.
  4. Knead the dough: Transfer the dough to a lightly floured work surface and knead for about 8 to 10 minutes, or until smooth and elastic. Add more flour as needed to prevent sticking, but keep the dough slightly tacky for softness.
  5. Add butter to dough: Incorporate the 4 tablespoons (55 grams) of soft unsalted butter, kneading it thoroughly into the dough. This step should take about 5 minutes until the butter is fully absorbed and the dough becomes glossy and elastic.
  6. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Shape the rolls: After the dough has doubled, gently punch it down to release the gas. Divide the dough into 12 equal portions. Shape each portion into a smooth ball by tucking the edges underneath. Place the dough balls evenly spaced in a greased baking pan.
  8. Second rise: Cover the shaped rolls loosely and let them rise again for about 30 to 45 minutes, or until puffy and almost doubled.
  9. Prepare egg wash: In a small bowl, whisk together 1 large egg and 1 tablespoon whole milk. Brush the egg wash gently over the tops of the risen rolls to give a beautiful glossy finish after baking.
  10. Bake the rolls: Preheat the oven to 350°F (175°C). Place the rolls in the oven and bake for 25 to 28 minutes, or until golden brown on top and the internal temperature reaches about 190°F. Remove from oven and immediately sprinkle flaky sea salt over the warm rolls.
  11. Cool and serve: Let the rolls cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best texture and flavor.

Notes

  • Using the tangzhong method helps the bread stay moist and soft longer.
  • Ensure the milk is warm (110°F – 115°F) to properly activate the yeast but not too hot to kill it.
  • Kneading time is important to develop gluten for a good bread texture.
  • The egg wash creates a shiny, golden crust but can be omitted if a matte finish is preferred.
  • Flaky sea salt garnish is optional but adds a nice contrast to the soft sweetness.
  • Store leftovers in an airtight container; best consumed within 2 days or freeze for longer storage.

Find it online: https://recipesbyliza.com/soft-and-fluffy-milk-bread-rolls-recipe/