Go Back
Milk Bread Rolls
Print Recipe
5 from 5 votes

Milk Bread Rolls

Milk Bread Rolls rolls are are amazingly soft and pillowy, and stay fresh longer than normal rolls because of the tangzhong technique.
Prep Time15 minutes
Cook Time15 minutes
Dough Processing/Rising2 hours 45 minutes
Total Time3 hours 15 minutes
Course: Bread
Cuisine: Asian
Servings: 12 Rolls
Calories: 150kcal


  • Bread Machine


Tangzhong Starter

  • 3 Tablespoons (1.5 ounces, 43 grams) water
  • 3 Tablespoons (1.5 ounces, 43 grams) whole milk
  • 2 Tablespoons (0.5 ounces, 14 grams) bread flour

Milk Bread Rolls

  • Tangzhong Starter (from above)
  • ½ cup (4 ounces, 113 grams) whole milk
  • ¼ cup (2 ounces, 57 grams) unsalted butter, melted and cooled
  • 1 large egg, lightly beaten
  • ¼ cup (1.76 ounces, 50 grams) granulated sugar
  • 2 Tablespoons (0.5 ounces, 14 grams) nonfat dry milk powder
  • 1 teaspoon Kosher salt
  • 2 cups plus 2 Tablespoons (10.5 ounces, 298 grams) bread flour
  • 1 Tablespoon (0.42 ounces, 12 grams) instant yeast


Tangzhong Starter

  • Whisk together the water, milk and flour in a small saucepan util there are no more lumps.
  • Heat the tangzhong mixture over low heat, whisking constantly until thick enough that the whisk leaves lines on the bottom of the saucepan, about 8 minutes. Remove from heat and cool.

Milk Bread Rolls

  • Grease a 9 x 13-inch baking pan. Set aside.
  • Add cooled tangzhong starter, milk, melted butter, egg, sugar, milk powder, salt, flour and yeast to pan of bread machine. Select the dough cycle and press start.
  • When dough cycle finishes, transfer dough to floured surface. Portion the dough into 12 pieces. Roll each piece into a ball and place on prepared baking sheet. (See Tip 1)
  • Allow to rise in a warm place until double in size, about 60 minute. (See Tip 2)
  • Preheat oven to 350°F.
  • Brush rolls with egg wash (1 egg plus 1 tablespoon of water). Bake in preheated oven for 15 minutes. (See Tip 3)
  • Remove from oven. If desired brush lightly with melted butter.
  • Yield: 12 Milk Bread Rolls (See Tip 4)


  1. I'm a total nerd when it comes to weighing stuff. The weight of this dough is just over 3 ounces. Since I wanted a total of 12 rolls, I divided 23 ounces by 12 rolls to arrive at a weight of around 1.9 ounces per roll.
  2. I consistently follow Julia Child's recommendation regarding the rising of bread or rolls. I turn on my electric oven and leave it on for 1 minute and 45 seconds. I don't set a temperature. Rather after 1 minute and 45 seconds, the oven is at the perfect temperature for proofing the bread and rolls.
  3. This recipe contains a fair amount of sugar. While the sugar adds to the taste of the rolls, it also can cause the rolls to brown too much. Therefore, after the rolls have been in the oven for about 10 minutes, I tend to cover them loosely with aluminum foil to inhibit further browning.
  4. Because of the tangzhong technique, these rolls remain fresh significantly longer than one would normally expect.


Calories: 150kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg