Incredibly soft, fluffy, and buttery milk bread rolls perfect as dinner rolls or sliders. Made with tangzhong (a simple water roux technique) that keeps them soft for days.
Serves: 12 rolls | Time: 2 hrs 30 mins (includes rising time)
Ingredients
Tangzhong (Roux):
- Bread flour (3 tbsp / 25g)
- Water (½ cup / 120ml)
Bread Dough:
- Bread flour (3½ cups / 450g), plus extra for kneading
- Granulated sugar (¼ cup / 50g)
- Active dry yeast (1 packet / 7g / 2¼ tsp)
- Salt (1 tsp)
- Whole milk, lukewarm (¾ cup / 180ml)
- Large egg, room temperature (1)
- Unsalted butter, softened (4 tbsp / 60g), cut into cubes
Egg Wash:
- Egg (1), beaten
- Milk or water (1 tbsp)
For Serving:
- Melted butter (optional, for brushing)
Instructions
-
Make the Tangzhong
- In a small saucepan, whisk flour and water together until smooth.
- Cook over medium-low heat, stirring constantly, until thickened and paste-like (about 3–5 mins).
- Remove from heat and let it cool to room temperature.
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Prepare the Dough
- In a large mixing bowl (or stand mixer bowl), combine bread flour, sugar, yeast, and salt.
- Add cooled tangzhong, lukewarm milk, and egg.
- Mix until a shaggy dough forms.
- Knead dough (with dough hook attachment or by hand) until smooth and elastic (about 5–7 mins).
- Gradually add butter, continuing to knead until fully incorporated and dough is soft and slightly sticky, about 8–10 more mins.
-
First Rise
- Place dough into a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm area until doubled in size, about 1 hour.
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Shape the Rolls
- Punch down dough gently to release air.
- Divide dough into 12 equal portions.
- Roll each portion into a smooth ball.
- Arrange balls in a lightly greased 9×13-inch baking pan, leaving space between each roll.
-
Second Rise
- Cover with plastic wrap or a clean kitchen towel and let rise until doubled and puffed up, about 45 mins.
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Bake the Rolls
- Preheat oven to 350°F (175°C).
- Combine beaten egg with milk or water to make egg wash. Brush rolls gently with egg wash.
- Bake for 20–25 mins, or until golden brown.
-
Finishing Touches
- Remove rolls from oven and immediately brush the tops lightly with melted butter, if desired.
- Let cool slightly before serving.
Plating & Serving
- Serve warm, placed in a bread basket lined with a clean linen towel.
- Perfect alongside soups, stews, roasted meats, or as slider buns.
Tips
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Tangzhong Method: This roux technique ensures ultra-soft, moist rolls that stay fresh longer. Don’t skip it!
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Proofing Tip: Proof dough in an oven turned off but with the oven light on for optimal warmth and humidity.
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Secret Ingredient: For enhanced flavor, add 1 tablespoon of milk powder to the dough. It boosts the milky richness and tenderness of the rolls.