Make Hokkaido style milk bread rolls with this simple recipe. These milk bread rolls are super soft, airy, moist, and slightly sweet. They’re very easy to put together and hold up well when made ahead. They’re perfect for your holiday dinner party and simple enough to make as an everyday recipe.
I had the softest bread when I was living in Japan, back when I was in school. Not just the freshly baked bread from the bakery, but even the mass-produced sliced white bread in Japan has a super fluffy and fine texture. You could easily smash a 1” (2 cm) thick piece of bread until paper-thin and it would still bounce back. My taste for milk bread heightened after I enjoyed it for two years in Japan. Fast forward to 10 years later, I still crave that soft bread slathered with a dollop of butter and jam.
Now that the weather has turned cold and the holiday season is around the corner, I want to bring these soft and fluffy bread rolls to your Thanksgiving dinner table. My goal was to develop a very easy recipe that requires minimal hands-on time and yields the best result. After much testing and refinement, my teammate Lilja and I finally settled on this easy milk bread roll recipe.
Japanese Milk Bread (hokkaido)
One word on the ingredients. We tested multiple formulas with different combinations such as milk, heavy cream etc. We finally settled on this one using condensed milk. It gives the bread a sweetness like the bread from an Asian bakery.
The recipe starts by activating the yeast. Even though you can get away without this step, I feel that it’s quite necessary to make sure your yeast is fresh and will work properly. So you don’t end up wasting a lot of time and ingredients with expired yeast.
Then knead it with a mixer until the dough is smooth. Once the dough is ready, it will be very wet and a bit sticky, but you should be able to handle it with your hands.
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The dough will double in size once rested, as well as become springy and less sticky. You’ll need to punch the dough to squeeze out the air, so the end result will have an even texture.
Divide the dough into nine even pieces. To ensure even baking and consistent size, you can measure out the dough balls with a scale.
Then brush a very thin layer of milk onto the bread so it will yield a beautiful golden brown color after baking. We chose to use a milk wash instead of an egg wash, so the bread rolls’ outer texture would be similar to that of traditional dinner rolls.
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The rest is easy. Simply bake the milk bread rolls at 350° F (176° C) for 20 to 25 minutes until golden brown.
The dinner rolls will come out fluffy, airy, and slightly sweet. When you pull them apart, you’ll see the stringy texture with even, tiny air bubbles.
These milk bread rolls taste best when fresh. But the best part of this recipe is, you can store them at room temperature for a day and they will stay soft and moist.
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It’s true that it takes a bit of time and patience to make bread at home. But this recipe is so simple that it can totally become one of your everyday recipes. These rolls taste great by themselves, but you can use your favorite spread on them, such as butter, jam, or peanut butter.
The recipe is also perfect for the holiday season and any dinner party, because it requires very little active cooking time. You can prepare them in advance and they hold up well.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @ on Instagram! I’d love to see what you come up with.
Japanese Milk Bread Rolls Recipe
Serving: 1 roll , Calories: 226 kcal , Carbohydrates: 34.7 g , Protein: 5.6 g , Fat: 7.3 g , Saturated Fat: 4.2 g , Cholesterol: 36 mg , Sodium: 279 mg , Potassium: 115 mg , Fiber: 1.1 g , Sugar: 9.1 g , Calcium: 53 mg , Iron: 2 mg
Did You Make This Recipe? Don't forget the last step! Leave a comment below, and tag me @ and # on Instagram!
Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.Join Our Newsletter And Receive Our Free Top 25 Recipes Book! Subscribe Tap here to receive our FREE top 25 recipe book!
Quick And Easy Concentrated Milk Bread
This Asian milk bread recipe is a triumph. I’m not exaggerating when I tell you that for months, we’ve searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery, fluffy milk bread. Until that is, when we finally did it!
Milk bread is an Asian style of soft, buttery, and slightly sweet bread. There are variations in Japan (where it’s known as shokupan) as well as China. In Chinese bakeries, you’ll find milk bread in various forms: loaves, sliced, pull-apart buns, and as the basis for a wide variety of Hong Kong Style bakery buns.
If you’ve ever had a baked Chinese BBQ Pork Bun (Char Siu Bao), Pineapple Bun, or Hot Dog Bun, you know what we’re talking about. Milk bread is light, incredibly fluffy, and tears apart in melt-in-your-mouth strands.
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Milk bread dough is an enriched dough, which means it has dairy (milk, cream, and/or butter), eggs, oil, and/or sugar added to it. It is softer and richer than regular breads, which are made with primarily flour, water, salt, and yeast.
Other examples of enriched doughs include brioche, challah, and cinnamon roll dough. (We actually make the FLUFFIEST cinnamon rolls with this recipe as a base—try it!)
Some require a traditional Chinese method, known as tangzhong, which is a cooked flour and liquid mixture that gets added to the dough. Other recipes require dough enhancers, also known as dough improvers or dough conditioners.
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However, we never got consistent results with the tangzhong method. And we didn’t want to use chemical dough conditioners, which aren’t in people’s normal baking pantries anyway.
Plus, no matter how closely I followed many of these recipes on other blogs and Chinese recipe sites alike, I was never satisfied with the outcome. Often, they wouldn’t come out anything like the picture! This futile search went on for about a year.
So where did this milk bread recipe finally come from? All along, it turned out that my cousin Heidi had the perfect recipe.
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Not only is this the absolutely closest recipe I’ve tried to achieve the real-deal Asian milk bread you find in Chinese grocery stores and Chinatown bakery shops, it’s actually remarkably easy.
It has become the base recipe for all of our Chinese Bakery bun recipes. Since posting this recipe on January 17, 2015, thousands of our readers have made this bread part of their regular baking rotation!
This recipe employs the all-in-one method. You add all the ingredients (including, surprisingly, the yeast) to the mixing bowl at the same time.
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You do have to make sure that the ingredients are at room temperature, and that they go into the mixing bowl in the order listed in the recipe, but it really is as easy as that. The yeast will dissolve into the liquid ingredients as the stand mixer (or your hands) combines everything together.
Once you’ve mixed the dough (either with a stand mixer or by hand), proof it until it doubles in size. Then you knead and shape it, proof again, and bake. No fancy ingredients or complicated steps.
The final product, as you can see from our photos, is fluffy, soft, slightly sweet, and golden. What’s not to love about it?
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My cousin told me that she’d been making this bread for years: two loaves a week. I can’t believe I didn’t think to ask her sooner. Ah well, all the stars eventually aligned, and I am now dizzy with happiness.
Now that this search is over, I am going to start on the next recipe on my ever-growing list. But before I do, I am eager to share this super easy milk bread recipe with you so you can enjoy the fruits of my (mostly unnecessary) labor.
That’s right. You can use either active dry yeast or instant yeast in this recipe. With either, you do not have to activate it in lukewarm water and sugar beforehand. The yeast gets added to the rest of the ingredients in the mixer all at once. For this method to work, it’s very important that your wet ingredients are at room temperature. Also make sure that your yeast is fresh/within date. If not, you
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Bloom it with some of the sugar/milk in the recipe to make sure that it’s active before adding it to the rest of the ingredients.
Yes, in my cousin’s original recipe, she called for 1/2 cup cake flour
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