Japanese Milk Rolls with Tangzhong & Garlic Butter Finish

For the Tangzhong Starter

Cook until thick like mashed potatoes—this starter keeps the rolls soft for days

Ingredients

• 2 Tablespoons (20g) Bread Flour
• 2 Tablespoons (27g) Water
• 4 Tablespoons (60g) Whole Milk

Instructions

1. In a cold saucepan, combine flour, water, and milk.
2. Cook over medium heat, stirring constantly until a thick paste forms.
3. Remove from heat and let cool to room temperature.

Prep: 5 min • Cook: No time • Wait: 15 min

For the Bread Dough

Ingredients

• 2 ½ Cups (320g) Bread Flour
• 1 Tablespoon (9g) Active Dry Yeast (Or Instant)
• ¾ Teaspoon (3g) Fine Sea Salt
• ½ Cup (120g) Whole Milk (95°F For Blooming Yeast)
• ¼ Cup (56g) Granulated Sugar
• 3 Tablespoons (42g) Unsalted Butter, Softened
• 1 Whole Egg, Room Temperature
• 1 Portion Tangzhong (From Above)

Instructions

1. Bloom yeast in warm milk (95°F) for 10 minutes.
2. In a stand mixer, combine bread flour, salt, and sugar.
3. Add Tangzhong, bloomed yeast mixture, and egg.
4. Mix on low speed, scraping sides until dough begins to form.
5. Increase to medium-low speed and mix until cohesive.
6. Add butter 1 tablespoon at a time, mixing until fully incorporated.
7. Continue mixing for 5 minutes until dough is smooth and elastic.
8. Turn dough out onto an unfloured surface and form into a ball.
9. Place in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours until doubled.
10. Punch down dough and divide into 9 equal pieces.
11. Shape each piece into a ball and arrange in a 3x3 pattern in a greased baking pan.
12. Cover and let rise again for 1–2 hours.

Prep: 25 min • Cook: 30 min • Wait: 2 hours

For the Egg Wash

Ingredients

• 1 item Egg
• 2 Tablespoons Whole Milk

Instructions

1. Whisk together egg and milk.
2. Brush over risen rolls before baking.

Prep: 1 min • Cook: No time • Wait: No time

For the Garlic Butter Finish

Ingredients

• 1 ½ Cloves Garlic, Minced
• ¼ Cup (56g) Unsalted Butter

Instructions

1. In a cold pan, combine butter and garlic.
2. Bring to a light simmer for 30 seconds, then remove from heat.
3. Brush over hot rolls immediately after baking.

Prep: 5 min • Cook: No time • Wait: No time