Description
These Perfect Japanese Dinner Rolls are incredibly soft, fluffy, and slightly sweet—thanks to the Japanese tangzhong method. Perfect for serving with any meal, they’re a crowd-pleasing bake that stays tender and moist even days later.
Ingredients
3 tablespoons bread flour (for tangzhong)
½ cup whole milk (for tangzhong)
2½ cups bread flour
3 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
1 egg
½ cup warm whole milk
4 tablespoons softened butter
Instructions
1. In a small saucepan, whisk together 3 tablespoons bread flour and ½ cup whole milk over medium heat until thickened into a paste. Let cool.
2. In a stand mixer bowl, mix 2½ cups bread flour, 3 tablespoons sugar, 1 teaspoon salt, and 2 teaspoons instant yeast. Add the cooled tangzhong, 1 egg, and ½ cup warm milk. Mix until a shaggy dough forms.
3. Gradually add 4 tablespoons softened butter and knead for 10–12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise for 1 to 1½ hours or until doubled.
5. Punch down the dough and divide into 9 equal pieces. Shape into balls and place in a greased 9×9-inch pan.
6. Cover and let rise again for 30–45 minutes, until puffy.
7. Preheat the oven to 350°F (175°C). Brush rolls with milk or egg wash and bake for 18–22 minutes, until golden.
8. Let cool slightly and serve warm.
Notes
Use bread flour for best texture—its higher protein content creates a better rise and chew.
Ensure tangzhong cools before adding to dough to avoid killing the yeast.
For make-ahead convenience, shape and refrigerate the dough overnight after the first rise.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Japanese rolls, tangzhong, dinner rolls, fluffy bread