Perfect Japanese Dinner Rolls

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Soft, fluffy, and slightly sweet, these Perfect Japanese Dinner Rolls are the kind of bread that melt in your mouth. Whether you’re serving them with a hearty soup or enjoying them with a dab of butter for breakfast, these rolls deliver that cloud-like texture you crave in every bite.

Inspired by Hokkaido milk bread, these rolls use a special technique that involves cooking a bit of flour and milk into a paste before adding it to the dough. This tangzhong method gives them their signature bounce and pillowy softness. They stay moist longer than most dinner rolls, making them perfect for make-ahead meals and holiday dinners.

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What Kind of Flour Should I Use for Japanese Dinner Rolls?

The best flour for this recipe is bread flour because of its high protein content, which helps create a strong gluten network. This results in rolls that are soft yet structured enough to rise tall and fluffy. If you don’t have bread flour, you can substitute with all-purpose flour, but the texture will be slightly less chewy.

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Ingredients for the Perfect Japanese Dinner Rolls

• Bread Flour: Essential for giving the rolls their elastic and fluffy texture.
• Whole Milk: Adds richness and moisture to the dough, especially in the tangzhong paste.
• Butter: Softens the crumb and adds a tender flavor.
• Sugar: A touch of sweetness that enhances the flavor and feeds the yeast.
• Instant Yeast: Helps the rolls rise beautifully and quickly.
• Egg: Adds richness and improves structure.
• Salt: Enhances the overall flavor and controls yeast activity.

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How To Make the Perfect Japanese Dinner Rolls

Step 1: Make the Tangzhong Paste

In a small saucepan, whisk together 3 tablespoons of bread flour and ½ cup of whole milk over medium heat. Stir constantly until the mixture thickens into a paste, about 2-3 minutes. Remove from heat and let it cool to room temperature. This step is key to creating the soft, moist texture of Japanese rolls.

Step 2: Prepare the Dough

In the bowl of a stand mixer, combine 2½ cups of bread flour, 3 tablespoons of sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Add the cooled tangzhong, 1 egg, and ½ cup of warm whole milk. Mix using the dough hook attachment until a shaggy dough forms.

Step 3: Knead and Add Butter

With the mixer running on medium speed, gradually add 4 tablespoons of softened butter. Continue kneading for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Step 4: First Rise

Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm area for about 1 to 1½ hours, or until doubled in size.

Step 5: Shape the Rolls

Once risen, punch down the dough and divide it into 9 equal pieces. Shape each piece into a smooth ball and place them in a greased 9×9-inch baking dish.

Step 6: Second Rise

Cover the rolls loosely with a towel and let them rise again for 30-45 minutes, or until puffy and nearly doubled in size.

Step 7: Bake

Preheat the oven to 350°F (175°C). Brush the tops with a beaten egg or milk wash for a shiny finish. Bake the rolls for 18-22 minutes, or until golden brown on top.

Step 8: Cool and Serve

Let the rolls cool slightly in the pan before serving warm. Enjoy with butter, jam, or your favorite main dish.

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Best Ways to Serve and Store These Rolls

These Perfect Japanese Dinner Rolls are best served warm, fresh out of the oven, when their pillowy texture and slight sweetness are at their peak. They’re ideal alongside savory dishes like soups, stews, and grilled meats, or simply with a pat of salted butter or a drizzle of honey. For breakfast, try pairing them with jam and tea for a gentle start to the day.

To store, allow the rolls to cool completely, then place them in an airtight container or resealable plastic bag. They keep well at room temperature for up to 2 days. For longer storage, freeze them for up to a month. Reheat in the oven at 300°F for 5-8 minutes or microwave for 20-30 seconds wrapped in a damp paper towel to restore their softness.

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Frequently Asked Questions

How is tangzhong different from other bread starters?

Tangzhong is a roux-like paste made by heating flour and liquid. It retains moisture better than traditional starters and gives the bread its ultra-soft texture.

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

Yes, but the texture will be slightly softer and less chewy. Bread flour is preferred for structure and elasticity.

Why didn’t my rolls rise?

This could be due to inactive yeast, too cold a rising environment, or under-kneading. Make sure your yeast is fresh and your dough is kneaded until smooth.

Can I make the dough ahead of time?

Absolutely! After the first rise, you can refrigerate the shaped dough balls overnight. Let them come to room temperature and rise before baking.

What if I don’t have a stand mixer?

You can knead the dough by hand. It will take longer (about 15 minutes), but you’ll get the same fluffy results.

Do these rolls taste sweet?

They have a subtle sweetness, not as sugary as brioche, making them versatile for both savory and sweet pairings.

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Want More Bread Ideas That Impress?

If these soft Japanese dinner rolls made your table feel a little more special, you’ll love these other bakes:

• Homemade Naan Bread for a chewy and flavorful flatbread.
• Cranberry Brie Pull Apart Bread when you want something festive and cheesy.
• Pillsbury Biscuit Garlic Butter Cheese Bombs for a shortcut version packed with gooey goodness.
• Heart Shaped Sugar Donuts for something sweet and adorable.
• Blueberry Cheesecake Heaven Rolls when you’re craving a fruity, creamy twist on classic rolls.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest bread board so you can bake these cloud-like rolls anytime: Life with Nina on Pinterest

Tried them? Let me know in the comments how they turned out! Did you serve them with soup, or sneak one warm with honey? I’d love to hear how you made them your own — questions are always welcome too. Let’s bake with joy and share the love!

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