published May 27, 2024 Milk bread is the standard in Japan — and after you try it, you’ll understand why! The number one difference between Japanese milk bread and regular bread is tangzhong, a popular Asian baking method. I go into more detail below, but the gist of it is that we pre-cook some of the flour with milk and water to make the dough extra moist. I recommend you try tangzhong with any of your favorite bread recipes! I also use it when I make BBQ pork buns, and I bet it’d make pita and naan even better too. I like to balance the sweetness of these rolls with a savory furikake topping, but you can always reduce the sugar if preferred. And keep in mind that this Japanese milk bread recipe can also just as easily be used to make a fluffy, milky loaf for sandwiches or French toast!
Recommended Tools
Stand Mixer – Use a stand or electric hand mixer to quickly (and painlessly) mix the dough. Saucepan – You will only need a pan if using the tangzhong instead of dough conditioner. Springform Pan – Springform pans aren’t just for cheesecake! It’s my favorite pan for making rolls. It’s so easy to remove them after they bake.
Storing and Reheating
Japanese milk bread rolls keep best in a cool, dry place in your kitchen — your pantry or somewhere in your kitchen far from the oven and away from direct sunlight. Basically a blend of additives designed to elevate your bread game. It typically includes goodies like enzymes, emulsifiers, or ascorbic acid. These components work wonders by strengthening gluten, enhancing dough elasticity, and extending the bread’s shelf life. They’re like superheroes, ensuring your loaves rise beautifully, maintain moisture, and deliver that perfect texture every time. Link in the recipe card below. Eat within 7 days, but the sooner the better. They become harder and more stale with each passing day. To get them soft again, reheat in the microwave wrapped in a moist paper towel. Love this recipe? Share it with the world on Pinterest.
