Baked and covered with garlic butter, Garlic Japanese Milk Bread Rolls are incredibly soft and springy dinner rolls. If you like these, you should also try my Garlic Breadsticks and Garlic Knots. Check out the original Japanese Milk Bread Rolls recipe here!

Garlic Japanese Milk Bread Rolls

Amelia

Garlic Japanese Milk Bread Rolls are ultra-soft, buttery dinner rolls made with the Tangzhong technique, ensuring lasting freshness and a springy texture, topped with rich garlic butter for extra flavor, perfect for freezing, making ahead, or baking in a bread machine.

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Prep Time 30

Cook Time 25

Rising Time 1 30

Total Time 2 25

Course Side Dish

Cuisine American, Italian

Servings 8 Rolls

Calories 370 kcal

Ingredients

Yeast Mixture

1 Tbsp Active dry yeast
¼ Cup Warm water, about 110°F

Tangzhong Mixture

4 Tbsp Whole milk
2 Tbsp Water
2 Tbsp All-purpose flour

Dough

2½ Cups (312.5g) All-purpose flour
½ Cup (122.5g) Whole milk
¼ Cup (50g) Granulated sugar
1 Tsp Kosher salt
2 Large eggs, room temperature, divided
3 Tbsp Unsalted butter, softened
1 Tbsp Water

Garlic Butter

½ Cup (1 stick, 113g) Unsalted butter, melted
1 Tbsp Garlic, minced
½ Tsp Kosher salt
2 Tsp Parsley, minced

Instructions

Yeast Mixture

Mix the yeast and water in the bowl of a stand mixer fitted with a dough hook attachment. While you prepare the other ingredients, set aside to blossom.

Tangzhong Mixture

Mix the flour, milk, and water in a medium saucepan over medium-low heat. Mix thoroughly with a whisk, stirring often but not forcefully. After it begins to thicken, turn off the heat and keep stirring until a thick paste forms.
It may take some time for the mixture to thicken, but it does so quickly, about two minutes. After transferring the mixture to a small bowl, let it cool somewhat.

Dough

Add the tangzhong mixture, flour, milk, sugar, salt, and one egg to the yeast mixture. Mix on low speed for approximately five minutes, or until the dough begins to come together. Add flour, one tablespoon at a time, if the dough is too wet. Add a little more milk if it's too dry.
Add a spoonful of butter while the mixer is still running on low. Stir until completely combined. One spoonful of butter at a time, repeat with the remaining butter.
Place the balled-up dough in a basin that has been oiled. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. There will still be some stickiness to the dough.
Apply nonstick cooking spray to a 9-inch springform pan.
When you're ready, punch the dough, transfer it to a floured board, and cut it into eight equal pieces, each weighing roughly 3 ounces.
Roll the ball beneath your palm in a circular motion while applying a light but firm and even pressure to each portion of dough, one at a time. To keep the dough in the middle of your palm, cup the sides of your hands.
It could take some time to work the dough, but ultimately it will come together and the majority of the folds and lines should have been absorbed, creating a smooth ball of dough.
Place the rolls, one at a time, in the prepared pan.
Cover and let rise again for 30 to 45 minutes, or until doubled.
Turn the oven on to 350°F.
Add the remaining egg and water to a small bowl and whisk quickly until creamy and blended.
Brush the egg wash over the tops of the rolls using a pastry brush.
Bake for 20 to 25 minutes, or until golden brown on top. (The baked rolls will have an internal temperature of 190°F.)
Make the garlic butter in the final minutes of baking the rolls.

Garlic Butter

In a medium bowl combine butter, garlic, salt, and parsley. Stir until well combined.
Remove rolls from pan and allow to cool slightly.
Brush garlic butter over warm rolls. Enjoy!

Keyword Bread Rolls, Garlic Japanese Milk Bread Rolls, Milk Bread Rolls

Japanese Milk Bread Rolls with Garlic

Dinner rolls are elevated to a whole new level of deliciousness with these rolls. Then, they get even better (if that is possible) when garlic butter is added. The Tangzhong mixture that is put into the dough is the reason for everything.

The roux-like flour mixture gives the rolls their pillow-soft texture and moisture content and extends their shelf life. I’ll talk more about that later. But from now on, you should experiment with more of your bread recipes!

Ingredients for Rolls

This recipe consists of four ingredients: dough, garlic butter, tangzhong mixture (the key to the incredibly soft rolls), and yeast mixture.

Yeast: Use warm water (approximately 110°F) and active dried yeast. Water that is too cold will not activate the yeast, but it will be killed by water that is too hot.

Tangzhong Mixture: The Tangzhong Mixture is a concoction of flour, milk, and water that is added to the other ingredients in the preparation. It is similar to a roux.

Dough: For optimal results, make sure all the ingredients, especially the butter, eggs, and milk, are at room temperature.

Garlic Butter: Melt butter, add garlic, salt, and parsley, and brush over warm rolls.

What is Tangzhong?

Tangzhong is a technique for making bread incredibly soft and stays soft for longer when added to yeast dough. To make the thick slurry that will be added to the dough, milk, water, and a small amount of flour are heated.

When heated, starch gelatinizes, increasing its capacity to absorb or retain water. Additionally, because water is used to heat the starch, the liquid is retained during the kneading, baking, and cooling operations. As a result, the rolls remain soft for longer and bounce back when touched.

How to Prepare Tangzhong

The secret ingredient in these supper rolls is the starchy gel combination. To form tangzhong, put the flour, milk, and water in a pot over medium-low heat. Whisk the components together until the mixture begins to thicken.

After it begins to thicken, turn off the heat and keep stirring until a thick paste forms. If it appears to be taking a long time, have patience; it will be ready to go at any moment. Before adding the gelatinous fluid to the dough, pour it into a basin to chill slightly.

Dough for Bread Rolls

When the tangzhong is prepared and cooling, it’s time to prepare the dough. First, combine the yeast and warm water in the bowl of a stand mixer fitted with a dough hook attachment. Allow it to bloom or become frothy and effervescent.

Add the flour, milk, sugar, salt, one egg, and the chilled tangzhong mixture when the yeast has been activated. For approximately five minutes, or until the dough begins to come together, mix on low speed. At this stage, add a tablespoon of flour if the dough is too wet and a small amount of milk if it is too dry. When I tried the recipe,

Add a tablespoon of butter at a time, mixing thoroughly after each addition while the mixer is still running on low. After forming the dough into a ball, transfer it to an oiled basin. After loosely covering the dough with plastic wrap, allow it to rise for approximately one hour or until it has doubled in size.

How Japanese Milk Bread Rolls Should Be Stored

After you eat one taste, I doubt you’ll have any rolls left over, but I’ll tell you how. The tangzhong mixture keeps the rolls supple and fresh for up to 4 days at room temperature. After baking, allow the rolls to cool completely if you plan to freeze them.

Avoid brushing them with garlic butter before freezing. The rolls can be kept for up to three months in a freezer-safe container. Thaw them in the refrigerator before serving. Before serving, reheat them in the microwave and drizzle them with garlic butter.

Can I Prepare the Dough in Advance?

Indeed! A portion of the recipe can undoubtedly be prepared in advance, and the dough can be frozen until the rolls are ready to be baked. Proceed to the second ascent as directed. Transfer them to a freezer-safe container before they rise a second time. Allow the rolls to reach room temperature before proceeding with the baking instructions.