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Home » Recipes » Bread

Japanese Milk Bread

Updated: Mar 14, 2025 · Published: Dec 13, 2018 by Ashley Amundsen · This post may contain affiliate links. · 2 Comments

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Japanese Milk Bread is fluffy, moist and it stays soft for days due to a simple technique called tangzhong. The dough is versatile enough for rolls, sandwich bread and more.

Close up view of milk bread roll.
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The holidays are here in full swing, which means you've probably eaten your fair share homemade cookies and candy and all of those delicious holiday treats. Seriously, who can pass up that mouthwatering divinity?

By this time each December, I always feel a bit sugared out. If you can relate, then you'll love today's recipe. I've decided it's time to take a break from all of the holiday treats with a recipe inspired by our trip to Japan in 2017: milk bread.

Milk bread rolls piled up in a bowl with a plaid towel.

These rolls are incredibly soft and fluffy. And the secret to the softness? Tangzhong - a Japanese technique where you cook a portion of flour and water and then mix it in with the rest of the bread dough. The paste creates a bread that stays surprisingly moist and fluffy for several days.

Milk bread rolls in a glass pan prior to baking.

Once you try milk bread and learn the tangzhong method (which is mindblowingly easy!), you'll never go back to making bread the same way ever again.

Milk bread rolls in a glass pan.

Seriously though, how come it took me so long to figure out how to make super soft, basically melt-in-your-mouth bread? 

Close up side view of milk bread rolls.

If you're looking for a good dish to take to a holiday dinner, you can't go wrong with Japanese milk bread. I can guarantee that everyone will be asking you for the recipe. Or if you need an easy neighbor gift to take around, you could try your hand at some milk bread cinnamon rolls.

I can just imagine that now. Soft, fluffy layers of dough rolled up between layers of sweet cinnamon and sugar...Amazing.

Someone's hand grabbing a milk bread roll out of the pan.

FAQs

What is Tangzhong, and why is it used in milk bread?

Tangzhong is a cooked flour paste made with water, milk, and flour. It helps create an ultra-soft, fluffy texture while keeping the bread moist for longer.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour has more protein, which can result in a slightly chewier texture. If you prefer a softer roll, stick with all-purpose flour.

How do I know if my dough is kneaded enough?

The dough should be smooth and slightly tacky but not overly sticky. You can also use the "windowpane test" by stretching a small piece of dough—if it forms a thin, translucent membrane without tearing, it's ready.

Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, you can skip the proofing step (warming the milk) and mix it directly with the dry ingredients.

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📋 Recipe

Close up view of milk bread roll.

Japanese Milk Bread

Ashley Amundsen
Japanese milk bread is fluffy, moist and it stays soft for days due to a simple technique called tangzhong. The dough is versatile enough for rolls, sandwich bread and more.
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Rising Time 1 hour hr 45 minutes mins
Course Bread
Cuisine Japanese
Servings 8 rolls
Calories 268 kcal
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Ingredients
  

Tangzhong

  • 3 tablespoon water
  • 3 tablespoon whole milk
  • 2 tablespoon all-purpose flour

Bread Dough

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon salt
  • ¼ cup whole milk warmed
  • ¼ cup heavy whipping cream warmed
  • 1 egg room temperature
  • ¼ cup unsalted butter softened

Instructions
 

  • Add the ingredients for the tangzhong to a small saucepan. Over medium heat, stir the mixture for 4-5 minutes or until it thickens into a paste. Transfer to a bowl, cover and let sit until it reaches room temperature.
  • Using a stand mixer, combine the flour, sugar, yeast and salt. Add in the warmed milk, heavy whipping cream, tangzhong starter, and egg. Using a dough hook mix the dough on low for 5 minutes. Add the butter and mix an additional 5 minutes. Add additional flour if dough feels too sticky. Turn the speed to medium and continue mixing for another 5 minutes. Cover the bowl and let sit until doubled in size, approximately 1 hour.
  • Place dough on a lightly floured surface. Divide into 8 pieces and roll into balls. Place balls into a greased 9x13" pan. Cover and allow to rise for 45 minutes.
  • Preheat oven to 350 degrees. Bake the rolls for 35-40 minutes or until golden brown. Brush with butter if desired.

Nutrition

Calories: 268kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 46mgSodium: 308mgPotassium: 89mgFiber: 1gSugar: 7gVitamin A: 338IUVitamin C: 0.05mgCalcium: 33mgIron: 2mg
Did you try the recipe?Leave us a review!

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Comments

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  1. Jen says

    February 21, 2022 at 4:41 pm

    Where does the 1/4 cup of butter go?

    Reply
    • Ashley says

      February 21, 2022 at 8:48 pm

      Hi Jen! The butter is the very last ingredient to add in after you mix the dough for 5 minutes. I hope the bread turns out great for you!

      Reply
Ashley

Hi, I'm Ashley! I created Wanderzest as a place to share traditional foods and fusion recipes inspired by different cultures. I hope you enjoy experiencing the world through food with me!

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