Japanese Milk Bread Rolls


This homemade bread is wonderfully fluffy and soft, made from scratch using simple, wholesome ingredients. In this recipe, I teach you how to make these delicious milk bread rolls at home. Freshly baked, pillowy soft, with a hint of milky sweetness, you’ll want to make these Japanese bread buns over and over again!


  • 320 grams Bread Flour
  • 20 grams Bread Flour
  • 1/2 cup Whole milk
  • 1/2 cup Evaporated milk (or just use whole milk again)
  • 1 pack INSTANT Rise Yeast
  • 1 egg
  • 1/2 tsp Kosher Salt
  • 1/2 stick Butter
  • 4 TBSP Sugar


  1. mix paste with 1 egg and 1/2 cup of evaporated milk (or whole milk)
  2. mix 320 grams of bread flour, 1 pack of Instant Rise yeast with mixture from Step 2 for 1 min. or until all dry ingredients are combined.  Rest dough for 10-15 minutes
  3. continue to mix dough and add 1/2 tsp Kosher Salt, 4 TBSP of sugar and 1/2 stick of butter one at a time at speed setting #2
  4. once all ingredients are all combined, mix at speed setting #4 for about 8 minutes
  5. do the stretch test; if dough stretches without tearing, it is ready
  6. rest dough for 1 hour covered in oven with oven lights on or rest dough for 1/2 hour in Instant Pot at Yogurt setting at medium heat
  7. deflate dough and get all air bubbles out and shape dough into desired form
  8. cover dough and let it rest for 30 minutes in oven with oven lights on
  9. pre-heat oven to 350 degrees
  10. bake Milk Bread for 20-25 minutes; for small rolls 20 minutes should be good; for loaf size, 25 minutes is great; baking time does depend on how hot your oven gets