Recipe - How to Make Perfectly Soft Hokkaido Milk Bread Rolls

Hokkaido milk bread rolls are a delightful treat known for their fluffy, soft texture and slightly sweet flavor. Originating from Japan, this bread uses a special technique called the tangzhong method, which ensures a tender crumb and extended freshness. Whether you're hosting a dinner or just want to elevate your bread-making game, these rolls are a surefire way to impress.

In this post, we’ll dive into the history and unique properties of Hokkaido milk bread and share a foolproof recipe to create these pillowy rolls at home.

What Makes Hokkaido Milk Bread Unique?

1. Tangzhong Technique: This method involves cooking a small portion of the flour and liquid into a paste before mixing it into the dough. This gelatinizes the starch, helping the bread retain moisture and remain soft for days.

2. Rich Ingredients: With milk, butter, and eggs in the mix, these rolls are richer than traditional bread.

3. Universal Appeal: These rolls are perfect for everything—from sliders to breakfast sandwiches or enjoyed plain with a dab of butter.

Hokkaido Milk Bread Rolls Recipe

IngredientsFor the Tangzhong Paste:

• 3 tbsp (25g) bread flour

• 1/2 cup (120ml) whole milk

• 1/4 cup (60ml) water

For the Dough:

• 2 3/4 cups (350g) bread flour

• 3 tbsp (40g) sugar

• 1 tsp salt

• 2 tsp instant yeast

• 1/2 cup (120ml) warm milk

• 1 large egg

• 3 tbsp (45g) unsalted butter, softened

For Brushing:

• 1 egg, beaten (optional for a shiny glaze)

Instructions

1. Prepare the Tangzhong:

   • In a small saucepan, whisk together flour, milk, and water over medium heat. Cook until the mixture thickens to a paste-like consistency (about 1–2 minutes). Let it cool to room temperature.

2. Mix the Dough:

   • In a large bowl, combine the bread flour, sugar, salt, and yeast.

   • Add the cooled tangzhong, warm milk, and egg. Mix until a shaggy dough forms.

3. Knead the Dough:

   • Gradually add the softened butter and knead the dough (10 minutes by hand or 5 minutes in a stand mixer) until it’s smooth and elastic. The dough will be slightly sticky but should pass the “windowpane test.”

4. First Rise:

   • Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size (about 1–2 hours).

5. Shape the Rolls:

   • Punch down the dough and divide it into 9–12 equal portions. Shape each into a smooth ball and place in a greased or parchment-lined baking pan.

6. Second Rise:

   • Cover the pan and let the rolls rise again until puffy (30–40 minutes).

7. Bake:

   • Preheat your oven to 350°F (175°C). Brush the rolls with beaten egg for a shiny crust, then bake for 20–25 minutes or until golden brown.

8. Cool and Enjoy:

   • Let the rolls cool slightly before serving. They’re best enjoyed warm with butter or jam.

Tips for Success

• Use bread flour for better structure and chew.

• Make sure your tangzhong paste cools before adding it to the dough to avoid killing the yeast.

• Store the rolls in an airtight container to keep them soft for up to 3 days.

Hokkaido milk bread rolls are the perfect addition to any meal. Their incredible texture and flavor make them a favorite across the globe. Once you try making them at home, you'll never look at store-bought dinner rolls the same way again!

Let us know in the comments how your rolls turned out or if you have any tips for perfecting this recipe. Happy baking!