Description
Soft, fluffy, and delicately sweet, these Perfect Japanese Dinner Rolls are a true bakery-style treat made at home. Using the classic tangzhong method, this easy recipe delivers pillowy rolls perfect for a quick breakfast, easy dinner side, or even a healthy snack. Ideal for breakfast ideas, dinner ideas, and everyday food ideas, these rolls stay moist, tender, and irresistibly light.
Ingredients
3 1/2 cups bread flour
1 cup whole milk
1/2 cup water
6 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons instant yeast
1 large egg
3 tablespoons bread flour for tangzhong
1/2 cup milk for tangzhong
1/2 cup water for tangzhong
Instructions
1. Whisk together tangzhong ingredients in a saucepan and cook over medium heat until thickened. Set aside to cool completely.
2. Combine bread flour, sugar, salt, and yeast in a large bowl.
3. Add cooled tangzhong, milk, and egg, then mix until a dough forms.
4. Knead the dough for 8 to 10 minutes until smooth and elastic.
5. Gradually knead in softened butter until fully incorporated.
6. Place dough in a greased bowl, cover, and let rise for 60 to 90 minutes until doubled.
7. Punch down dough and divide into 15 equal portions, shaping each into a smooth ball.
8. Arrange rolls in a greased 9×13-inch pan, cover, and let rise 45 to 60 minutes.
9. Bake at 350°F (175°C) for 20 to 25 minutes until golden.
10. Brush with melted butter and cool slightly before serving.
Notes
Always allow the tangzhong to cool before mixing it into the dough.
Use room-temperature butter to ensure smooth incorporation.
Avoid overbaking to keep the rolls soft and moist.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 4g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg