Garlic Japanese Milk Bread Rolls
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.
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!
