These ultra-soft and light Hokkaido milk bread rolls (also known as Japanese milk bread) feel like you’re eating clouds for breakfast! If you love the smell of fresh baked, sweet bread just as it’s coming out of the oven, then this bread is for you.
This Hokkaido milk bread recipe will teach you some tips and tricks, like making atangzhongstarter, to get the fluffiest bread rolls for your next dinner.
Hokkaido milk bread isasuper soft and fluffy type of bread that originated in the Hokkaido region of Japan. While it’s sweeter and milkier in flavor than most western bread rolls or loaves, it’s quite popular in Japan and Asia in general.
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You might have also heard of the termshokupan, which quite literally translates to “eating bread” and is also a general name for milk bread in Japanese. Hokkaido milk bread can be considered a type ofshokupanthat is slightly sweeter and milkier.
In the US, I’ve been fortunate enough to have local Asian bakeries that bake fresh milk bread rolls likeCream Panor85° Bakery and Cafe. I’ve always enjoyed making bread and wanted to recreate some of my favorite sweet milk bread rolls at home, like pandesal.Even when I’m lazy, I still like to make airfryer biscuits with premade dough.
The special texture of Hokkaido (and most Japanese) milk bread is achieved from itshigh hydration percentage and the addition of a starter made by using two types of techniques:
Condensed Milk Bread
The more water in a dough, the softer and fluffier the end texture will be. This also amounts to the texture lasting longer after its baked. In previous trials, my milk bread stayed fluffy and fresh for at least one week on the counter in an air tight container.
Hokkaido milk bread dough usually has at least 70% hydration level, which might seem a bit scary because the more water in your dough, the stickier or more difficult it is to manage. However, the special starter (or roux)that is included in the dough makes it easier to work with.
Bothof these starters include hot liquid mixed quickly with flour. When the liquid is heated with the flour, it gelatinizes and forms a stable structure as a paste. By adding the starter into the dough, you add more liquid into the dough overall without watering it down and making it extra sticky.
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After testing various recipes with both types of started and adjusting to my own preferences, I made a recipe that uses thetangzhongmethod for making a starterto save a bit of time and get the same results as I did by using theyudanemethod.
Making Hokkaido milk bread is very similar to other types of bread making with the addition of a starter: mixing the ingredients together, kneading for a period of time until you get smooth and elastic dough, proofing TWICE to get fluffy texture, shaping the dough, and then baking. Doesn’t that sound simple?
One great thing about this recipe is that it lasts longer on the counter than other types of bread—that’s due to the starter. The bread should last at least one week on the counter in an airtight container.
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Calories: 254.39 kcal | Carbohydrates: 40.18 g | Protein: 6.87 g | Fat: 7.27 g | Saturated Fat: 4.07 g | Cholesterol: 34.88 mg | Sodium: 215.51 mg | Potassium: 94.92 mg | Fiber: 1.22 g | Sugar: 9.83 g | Vitamin A: 223.23 IU | Vitamin C: 0.15 mg | Calcium: 41.62 mg | Iron: 0.46 mg
I'm Huy! I share Vietnamese, Filipino, Chinese, and many other tasty recipes. I'm here to help, so leave a comment with any questions! About MeSoft and incredibly fluffy Japanese Milk Bread is world famous! It’s also really easy to make at home. Get the step by step recipe to make this flavorful sandwich bread right here.
This is a special kind of bread. It’s really soft, and still slightly chewy. It tastes exceptionally milky, with a soft, cloud-like mouthfeel (if one could taste cloud that is). It’s the best sandwich bread I’ve made and eaten.
Soft And Fluffy Japanese Milk Bread
As the name suggests, this bread originates from Japan. The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret to a soft, springy, delicious bread.
Tangzhong is a roux made with water (and sometimes milk) and flour. It’s cooked to make a thick pudding-like paste, and then cooled down to room temperature and added to the flour mix when kneading the dough. It’s also called a water roux since it’s traditionally made with water.
The starch is gelatinized at high temperatures by absorbing the liquid, WITHOUT forming any gluten in its structure. The starch molecules in tangzhong absorb far more liquid than it would at room temperature. When this is added to the bread dough, the tangzhong adds MORE water to the dough, and a stable, soft matrix that creates a cushion-like, spongy texture in the final baked product.
Easy Milk Bread Recipe (no Tangzhong)
You can add tangzhong to ANY bread recipe and make it softer than it would otherwise be. I even make my childhood favorite bread snack with a tangzhong base to replicate that pillowly softness!
It’s very important to have the right ratio of liquid to flour to make tangzhong. If too little liquid is added, then you risk developing gluten in the flour as you stir it.
The magic ratio is 5 parts liquid to 1 part flour. You can use all water, all milk or half milk and half water too. I prefer to have a mixture of the two.
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I add the flour into a saucepan, then add half the amount of water. Then I whisk it to mix the flour well and to make sure there are no lumps. Next, I add the rest of the liquid (water and/or milk), and stir to combine.
Once the tangzhong is cooked, I transfer it to a bowl and cover the surface with plastic wrap. This will prevent a skin from forming on the tangzhong. Let the paste cool to room temperature, and then it’s ready to be used.
I personally like to make double the amount of tangzhong at a time, because it lets me control the temperature and the consistency better. But you can make enough for 1 loaf, but make sure to use a small saucepan to make sure that the tangzhong won’t cook too quickly.
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However, it is possible to make a good tangzhong with a small amount of liquid and flour. Just make sure to use a smaller saucepan. Or you may risk over-evaporation and end up with a tangzhong that is too thick.
The tangzhong can be stored in the fridge for later as well. But make sure to bring it back to room temperature before using.
The process is really simple. However, because the dough can be really soft, I highly recommend letting the dough chill for a few hours if you can, to make shaping the dough much easier.
Japanese Condensed Milk Bread Recipe
Here I’ll be showing you how to make a traditional milk bread loaf, as well as milk bread rolls with the same base recipe.
All the ingredients, except for the milk, should be at room temperature. The milk should be slightly warmer as you will be activating the yeast in the milk.
I prefer to use bread flour for milk bread, because you want to aid gluten development for a sturdy structure in the bread. The high protein bread flour is better at developing gluten.
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To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient – dry milk powder! This ingredient is often used to make bread taste milkier and softer.
If you don’t have dry milk powder, you can leave that out and still get soft and delicious bread. You can also substitute the milk with an equal amount of evaporated milk to get a milkier tasting milk bread loaf.
If you’re using active dry yeast, the consensus is that you do need to activate it first. I use Bob’s red mill active dry yeast which has very small granules. I do find that I don’t always need to activate this because it dissolves in the dough very easily even without activation.
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You can add all the ingredients to the bowl, while making sure that SALT is the LAST TO BE ADDED. This will ensure that the yeast will stay active. (Direct contact between salt and yeast can cause the yeast to “die”).
Once the dough is kneaded (with a dough hook in your mixer) for a few minutes, the gluten will start to form. Add the butter halfway through the kneading process. The butter will add flavor and also contribute to the soft texture of the bread.
This bread is REALLY SOFT AND STICKY. So don’t be tempted to add more flour! If you keep kneading, you will end up with a dough that is soft, shiny and tacky (but not too sticky). The dough will come off the sides of the bowl when you’re kneading it too.
Japanese Style Sweet Bun Dough
This transformation from a scraggly, sticky dough to a smooth, shiny tacky dough is a thing of beauty! It’s one of my favorite parts of the bread making process.
I prefer to do an overnight
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