Garlic Japanese Milk Bread Rolls
Garlic Japanese Milk Bread Rolls are super soft and springy dinner rolls that are baked and topped with garlic butter.
Servings: 8 rolls
Calories: 370kcal
Ingredients
Yeast Mixture
- 1 tablespoon active dry yeast
- ¼ cup warm water, about 110°F
Tangzhong Mixture
- 4 tablespoons whole milk
- 2 tablespoons water
- 2 tablespoons all-purpose flour
Dough
- 2½ cups (312.5g) all-purpose flour
- ½ cup (122.5g) whole milk
- ¼ cup (50g) granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs, room temperature, divided
- 3 tablespoons unsalted butter, softened
- 1 tablespoon water
Garlic Butter
- ½ cup (1 stick, 113g) unsalted butter, melted
- 1 tablespoon garlic, minced
- ½ teaspoon kosher salt
- 2 teaspoons parsley, minced
Instructions
Yeast Mixture
- In the bowl of a stand mixer with a dough hook attachment, combine yeast and water. Set aside to bloom while you prepare the remaining ingredients.
Tangzhong Mixture
- In a medium saucepan over medium-low heat, add milk, water, and flour. Whisk together well, stirring constantly (but not vigorously). Once it starts to thicken, remove from heat and continue to stir until a thick paste forms. The mixture can take a while to thicken, but when it does, it happens quickly (about 2 minutes). Pour the mixture into a small bowl and set it aside to cool slightly.
Dough
- To the yeast mixture, add flour, milk, sugar, salt, 1 egg, and the tangzhong mixture. Mix on low speed until the dough starts to come together (about 5 minutes). If the dough is too wet, add flour (1 tablespoon at a time). If it is too dry, add a little extra milk.
- With the mixer still on low, add a tablespoon of butter. Mix until fully incorporated. Repeat with the remaining butter (1 tablespoon at a time).
- Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise in a warm location for 1 hour (or until doubled). The dough will still be slightly sticky.
- Spray a 9-inch springform pan with nonstick cooking spray.
- When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 8 equal-sized pieces (about 3 ounces each).
- Working one at a time, push down slightly (but firmly and evenly) on the dough sections and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
- Add the rolls to the prepared pan, spaced apart.
- Cover and allow to rise again until doubled (about 30-45 minutes).
- Preheat oven to 350°F
- In a small bowl, add remaining egg and water and whisk vigorously until combined and smooth.
- Use a pastry brush to brush the tops of the rolls with the egg wash.
- Bake 20-25 minutes, or until the tops are golden brown. (The internal temperature of the baked rolls will be 190°F.)
- In the last few minutes of baking the rolls, prepare the garlic butter.
Garlic Butter
- In a medium bowl combine butter, garlic, salt, and parsley. Stir until well combined.
- Remove rolls from pan and allow to cool slightly.
- Brush garlic butter over warm rolls. Enjoy!
Nutrition
Calories: 370kcal