Description
These Perfect Japanese Dinner Rolls feature a soft, fluffy texture achieved through the tangzhong method, resulting in irresistibly tender and slightly sweet rolls. Ideal for dinner or snacks, they are delicious when served warm and fresh from the oven.
Ingredients
Scale
Tangzhong
- 3 tablespoons bread flour
- ½ cup whole milk
Dough
- 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
- Make the tangzhong: In a small saucepan, whisk together 3 tablespoons bread flour and ½ cup whole milk over medium heat. Stir continuously until the mixture thickens into a smooth paste, then remove from heat and let it cool to room temperature.
- Prepare the dough: In the bowl of a stand mixer, combine 2½ cups bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong mixture, 1 egg, and ½ cup warm milk. Mix with a dough hook until a shaggy dough forms.
- Knead the dough: Gradually add softened butter to the dough and knead on medium speed for 10–12 minutes until the dough is smooth, elastic, and slightly sticky.
- First rise: Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- Shape the rolls: Punch down the risen dough to release air. Divide it into 9 equal pieces. Shape each piece into a smooth ball and place them evenly in a greased 9×9-inch baking pan.
- Second rise: Cover the shaped rolls and let them rise again for 30 to 45 minutes, or until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Lightly brush the tops of the rolls with milk or an egg wash for a glossy finish. Bake for 18–22 minutes, until the rolls are golden brown on top.
- Cool and serve: Remove the rolls from the oven and let them cool slightly in the pan. Serve warm for the best taste and texture.
Notes
- Using bread flour is important for the desired texture because of its higher protein content.
- The tangzhong method helps to keep the rolls soft and fresh longer.
- Warm milk should be around 100–110°F (37–43°C) to activate the yeast effectively.
- Softened butter should be pliable but not melted for better dough incorporation.
- You can store the rolls in an airtight container for up to 2 days or freeze them for longer storage.
- For a shiny crust, use egg wash instead of milk before baking.
