Ultra Soft Milk Bread Dinner Rolls
These homemade milk bread dinner rolls are soft, pillowy, and almost impossible to stop eating. The magic comes from tangzhong, a simple cooked paste of flour and water that traps moisture in the dough and gives every roll its light, fluffy crumb.
The tops bake up deeply golden, the finish is buttery, and they are at their best while still warm from the oven.
They also hold up better than most roll recipes. Milk bread dinner rolls are said to stay soft longer than other versions, so a tray baked early in the week still tastes good days later. Serve them with almost any main, from a quick weeknight dinner to a big holiday spread.
One thing to plan for: the tangzhong and the rolling technique add time. The recipe’s author notes that these take longer than her garlic bread rolls, and she suggests making those instead if you are short on time and would rather have a more savory roll.
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How to Make Them
Full measurements live in the recipe card below. Line a 9 by 13 inch baking pan with parchment paper and set it aside before you start.
Begin with the tangzhong. Whisk the water and bread flour together in a small pot and cook over medium heat, whisking constantly, for 2 to 3 minutes, until the mixture turns into a paste like slurry. Scrape it into a bowl and set it aside. This is the step that keeps the rolls soft for days.
In the bowl of a stand mixer, mix the bread flour, sugar, yeast and salt. Add the milk, the eggs and the tangzhong, then knead on low speed with the dough hook for 2 minutes, just until the dough comes together into a rough ball.
With the mixer still running on low, add the softened butter one tablespoon at a time, letting each addition incorporate fully before you add the next. Then keep kneading for another 12 minutes, until the dough looks smooth and elastic and feels tacky. If it is overly sticky, an extra tablespoon of flour can help.
Now portion the dough. Use a bench scraper or a knife to cut it into 15 equal pieces rather than tearing it apart, because tearing can break the gluten strands you just worked to develop.
A kitchen scale is the easiest way to keep the pieces even. The pieces can sit on the counter, but loosely cover them with plastic wrap so they do not dry out while you shape.
Skip the flour on your work surface. Shape each piece into a rough ball, then roll it out with a rolling pin into a rectangle about 5 by 6 inches.
Fold one long side toward the center, fold the other long side over it, then roll it up from the short end into a log and pinch the seam so it does not unroll. Place it in the prepared pan and repeat with the rest.
This rolling step builds a more structured shape and encourages the soft, layered interior that sets these rolls apart.
Cover the pan with plastic wrap and let the rolls double in size, about 1.5 to 2 hours. You will know they are ready when you gently touch the sides and the dough feels light and airy. Meanwhile, preheat the oven to 350°F (180°C).
Brush the tops with the beaten egg before baking for that deep golden color, then bake until the tops are deeply golden brown. Set the pan on a wire rack, brush the tops right away with melted butter, sprinkle with flaky sea salt if you like, and serve them warm.
These rolls suit just about any dinner. The author often serves caramelized onion focaccia next to them, especially with cozy dishes for dipping, such as pasta or soup. If you enjoy this style of bread, the same tangzhong method shows up in Japanese Milk Bread. For a different everyday option, try these Soft Dinner Rolls.
| Stage | What to look for |
|---|---|
| After the first knead | A rough ball, about 2 minutes on low speed |
| After the butter | Smooth, elastic and tacky after 12 more minutes |
| Portioning | 15 pieces, about 83 grams each |
| After shaping | Seams pinched, rolls snug in the pan |
| After proofing | Doubled in size and light and airy to a gentle touch |
| After baking | Tops deeply golden brown, brushed with melted butter |
Ingredients
The ingredient list is short and split into two parts: the tangzhong and the yeast dough. Everything in the dough is best at room temperature so it blends evenly.
For the Tangzhong
- 3/4 cup plus 1 tablespoon water
- 1/3 cup bread flour
For the Yeast Dough
- 5 cups bread flour, see the notes on measuring
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons instant yeast
- 1 3/4 teaspoons fine sea salt
- 3/4 cup whole milk, at room temperature
- 2 large eggs, at room temperature
- All of the tangzhong from above
- 9 tablespoons salted European butter, at room temperature
- 1 large egg, whisked, for brushing before baking
- 2 tablespoons salted European butter, melted, for after baking
A quick note on the bread flour: measuring matters here more than in most recipes. Fluff the flour before spooning it into the cup, and use a kitchen scale if you have one. The full details are in the notes below.
Instructions
Here is the whole process step by step, from the first whisk to the final butter brush. Read it through once before you start so you know what is coming, then work at a comfortable pace.
- Prepare the pan. Line a 9 by 13 inch baking pan with parchment paper and set it aside.
- Make the tangzhong. In a small pot, whisk together the water and flour. Cook over medium heat, whisking constantly, for 2 to 3 minutes until the mixture is a paste like slurry. Scrape it into a bowl and set it aside.
- Start the dough. In a stand mixer bowl, mix the flour, sugar, yeast and salt. Add the milk, the eggs and the tangzhong. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.
- Add the butter. With the mixer running on low, add the softened butter one tablespoon at a time, letting each addition fully incorporate before adding more. Then continue kneading for an additional 12 minutes, until the dough appears smooth and elastic and feels tacky. If the dough is overly sticky, you may need to add an extra tablespoon of flour.
- Portion the dough. Divide it into 15 pieces, each about 83 grams. They are fine to leave on the counter, but loosely cover them with plastic wrap to keep the dough from drying out while you shape.
- Shape the logs. Shape each piece into a rough ball, then roll it into a rectangle about 5 by 6 inches. Fold one long side toward the center, then fold the other long side over it. Roll it up from the short end into a log, then pinch the seam to seal. Place it in the baking pan and repeat with the remaining dough. Do not use flour on your work surface.
- Or make round rolls. If you prefer a more traditional round dinner roll, use a claw hand to roll each piece on an unfloured surface into a tight, taut ball, then pinch the bottom seam to seal it. Place it in the prepared pan.
- Let them rise. Cover the pan with plastic wrap and set it aside to double in size, about 1.5 to 2 hours. You will know they are ready when you gently touch the sides of the rolls and the dough feels light and airy. Meanwhile, preheat the oven to 350°F (180°C).
- Brush with egg. Before baking, brush the tops of the rolls with the beaten egg.
- Bake. Bake for 30 to 40 minutes, or until the tops are deeply golden brown.
- Finish and serve. Remove the pan from the oven and place it on a wire rack. Immediately brush the tops with the melted butter and sprinkle with flaky sea salt if desired. Serve warm.
If the dough feels stubborn during the first minutes of kneading, give it time. Butter added slowly and a full 12 minutes of kneading are what turn a shaggy mass into the smooth, tacky dough you are after.
Once the rolls are in the pan, resist the urge to rush the rise. Doubling in size is the signal, not the clock.
Notes
Measure your flour properly. This is the top baking tip for this recipe. Do not scoop a measuring cup directly into the flour, because that compresses it and you will end up with too much flour in the dough.
Instead, fluff the flour first, then spoon it into the measuring cup and level it off. A kitchen scale gives the best results and takes the guesswork out of it.
Storage. Store the rolls in an airtight container at room temperature for up to 5 days.
One more thing worth knowing: the tangzhong technique here is the same one used in milk bread cinnamon rolls and milk bread donuts, so once you have the method down, you have it for all of them.
Recipe details
This recipe makes 15 servings, which fills one 9 by 13 inch pan. Prep time is 2 hours 30 minutes, cook time is 30 minutes, and total time is 3 hours, most of it hands off proofing.
| Prep time | Cook time | Total time | Servings |
|---|---|---|---|
| 2 hours 30 minutes | 30 minutes | 3 hours | 15 servings |
Per serving nutrition, as provided by the recipe source:
| Nutrient | Amount |
|---|---|
| Calories | 306 kcal |
| Carbohydrates | 46 g |
| Protein | 9 g |
| Fat | 9 g |
| Saturated fat | 5 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 345 mg |
| Cholesterol | 52 mg |
The source notes that calorie information is an estimate and its accuracy is not guaranteed.
This recipe is adapted from the original milk bread dinner rolls recipe. King Arthur Baking’s homemade Japanese milk bread rolls is a helpful reference if you want to see another version of the same idea. If you bake these, a rating and a comment help other bakers find the recipe.
FAQs
What are milk bread dinner rolls and what makes them so soft?
Milk bread dinner rolls are soft, enriched yeast rolls made with milk, eggs, butter, sugar, and bread flour. What sets them apart is the tangzhong, a cooked flour-and-water paste that helps the dough hold extra moisture, giving the rolls a plush, cloud-like crumb. This recipe makes 15 rolls baked at 350°F for 30 to 40 minutes.
What is tangzhong and why is it used in milk bread rolls?
Tangzhong is a paste made by cooking 3/4 cup plus 1 tablespoon water with 1/3 cup bread flour for 2 to 3 minutes until it forms a slurry. It is added to the dough along with the milk, eggs, and other ingredients. This technique helps the rolls stay moist and soft longer than ordinary dinner rolls.
How long do milk bread dinner rolls stay fresh and how should I store them?
Store baked milk bread dinner rolls in an airtight container at room temperature for up to 5 days. To refresh them, warm them briefly in the oven until they are just heated through. They can also be frozen after cooling; thaw at room temperature and reheat before serving.
Why are my milk bread dinner rolls dense and how can I prevent that?
Dense rolls usually come from too much flour, underproofing, or not kneading long enough. Use the spoon-and-level method or a kitchen scale to measure flour, knead the dough until smooth and elastic, and let the shaped rolls rise until doubled, about 1.5 to 2 hours. If the dough feels overly sticky, add only an extra tablespoon of flour.
Ultra-Soft Milk Bread Dinner Rolls
- Total Time: 180 min
- Yield: 15 servings 1x
Description
Ultra Soft Milk Bread Dinner Rolls These homemade milk bread dinner rolls are soft, pillowy, and almost impossible to stop eating. The magic comes from tangzhong , a simple cooked paste of flour and water that traps moisture in the dough and gives every roll its light, fluffy crumb.
Ingredients
For the Tangzhong
3/4 cup + 1 tablespoon water
1/3 cup bread flour
For the Yeast Dough
5 cups bread flour, See notes below for measuring
3 tablespoons granulated sugar
2 1/2 teaspoons instant yeast
1 3/4 teaspoons fine sea salt
3/4 cup whole milk, room temperature
2 large eggs, room temperature
Tangzhong, from above
9 tablespoons salted European butter, room temperature
1 large egg, whisked, for brushing
2 tablespoons salted European butter, melted, for after baking
Instructions
1-Line a 9×13 baking pan with parchment: Line a 9×13 baking pan with parchment paper. Set aside.
2-In the small pot, whisk together the: In the small pot, whisk together the water and flour. Cook over medium heat, whisking constantly, for 2-3 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.
3-In a stand mixer bowl, mix the: In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the milk, eggs, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.
4-With the mixer running on low, add: With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic and feels tacky. *If the dough is overly sticky, you may need to add an extra tablespoon of flour.
5-Portion the dough into 15 pieces, each: Portion the dough into 15 pieces, each ~83 grams. They are fine to leave on your counter, but I would loosely cover them with plastic wrap to prevent the dough from drying out while you are shaping them.
6-Shape each piece into a rough ball,: Shape each piece into a rough ball, then roll it into a ~5×6-inch rectangle. Fold one long side toward the center, then fold the other long side over it. Roll it up from the short end into a log, then pinch the seam to seal. Place it in the baking pan and repeat with the remaining dough. Do not use flour on your work surface.
7-If you prefer a more traditional round: If you prefer a more traditional round dinner roll: Use a “claw” hand to roll each piece on an unfloured surface into a tight, taught ball, then pinch the bottom seam to seal it together. Place into the prepared baking pan.
8-Cover the pan with plastic wrap and: Cover the pan with plastic wrap and set aside to double in size, about 1.5-2 hours. You’ll know they are ready when you gently touch the sides of the rolls, and the dough feels light and airy. Meanwhile, preheat the oven to 350°F (180°C).
9-Before baking, brush the tops of the: Before baking, brush the tops of the rolls with the beaten egg.
10-Bake for 30-40 minutes, or until the: Bake for 30-40 minutes, or until the tops are deeply golden brown.
11-Once baked, remove the pan from the: Once baked, remove the pan from the oven and place it on a wire rack. Immediately brush the tops with melted butter and sprinkle with flaky sea salt if desired. Serve warm and enjoy!
- Prep Time: 150 min
- Cook Time: 30 min
- Method: bake
Nutrition
- Calories: 306kcal
- Sugar: 3g
- Sodium: 345mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 52mg
Keywords: Milk Bread Dinner Rolls, tangzhong, milk bread, dinner rolls