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!
Ingredients
- 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
Instructions
- mix paste with 1 egg and 1/2 cup of evaporated milk (or whole milk)
- 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
- 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
- once all ingredients are all combined, mix at speed setting #4 for about 8 minutes
- do the stretch test; if dough stretches without tearing, it is ready
- 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
- deflate dough and get all air bubbles out and shape dough into desired form
- cover dough and let it rest for 30 minutes in oven with oven lights on
- pre-heat oven to 350 degrees
- 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
