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Ultra Fluffy Milk Bread Rolls

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The fluffiest of all fluffy dinner rolls!  This soft and airy bread, also known as Hokkaido milk bread, uses a fascinating but simple Japanese technique called ‘Tangzhong’ that ensures tender and fluffy results every time.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Say ‘HELLO’ to your new favorite dinner rolls!

If you’ve been searching high and low for THE perfect soft and fluffy bread with no prevail, then I urge to stop what you’re doing and try this recipe!

I’ll wait…..

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Hmmm…looks like you need a little more convincing.

Ok where do I start with these rolls?

They are featherlight, squishy soft, springy pillows of carbs that you’ll just wish you could sleep on.
Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

As for the flavor…its spot on.  Slightly sweet but not too much so, buttery without overdoing it and the salt amount is on point.  They just have a well rounded, balanced flavor that is pretty much perfection.

As great as they do taste, it’s the texture that deserves all the praise.

The crumb is so stringy and feathery that it reminds me of cotton.

Will you look at it…

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Does that look like cotton or what?!

The “secret ingredient” to that incomparable texture is a popular Chinese/Japanese technique called ‘Tanzhong.’  I know what you’re thinking…a complicated Asian word, has to come with a complicated robotic, high-tech, labor intensive process.  Wanna be scared even more?  This bread is better known as Hokkaido bread. MWAHAHAHAAAAAA!!!

I promise you…there’s nothing complicated about making this type of bread!  In fact, its surprisingly a snap to make at home, using everyday supermarket ingredients.

As intimidating as ‘Tanzhong’ sounds, I’m here to tell you that its nothing but a simple mixture of flour and water/milk that gets heated together over the stovetop for less than 5 minutes creating something similar to roux or flour paste. The roux (which is the starter in this case) is then mixed into the dough, producing fool-proof, tender, bouncy bread each and every time.

As fluffy and squishy as they are, they still have enough heft in them to not turn into squat English muffins when you handle them.  Here’s the proof…Boing boing boing…
Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

 

I’ve been seeing loads of recipes for the Hokkaido bread floating around the internet for several years now, and whenever I spot that cotton-y soft crumb, I constantly remind myself that its a MUST-MAKE!

When I finally came around it though, I was more inclined to try it in dinner roll form instead of the toast loaf that is more akin with this bread.  So I tried one of the most popular recipes out there and while the result was SO FLUFFAAAAAY I’M GONNA DIE, I was left hungry for more depth of flavor and more moisture.  It’s like the rolls tasted too lean, lacking in butter flavor.  They’d make great sandwich bread (toast) I bet, but they weren’t rich enough to quality for dinner rolls.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

With a little extra richness in mind, I tried a second recipe that uses a little extra butter and heavy cream in combination to the milk.  The result:  Way too rich; almost heavy.  Didn’t like it all.

After a few consultations with Dr. Google, I landed on the treasured recipe.  The exact one I was looking for.  For starters, the recipe was already developed in roll form so there was no need to improvise.  Second, it came from a very trusted source, King Arthur Flour, and had lots 5 star reviews!  I’m one to be manipulated by great reviews.  And lastly it was everything I was hoping for.
Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Tall, tender, light, fluffy, super soft, squishy yet bouncy, stringy and flavorful.  It had it all.  And as someone guilty of always tweeking recipes, this one didn’t need it.

And while the 2 other bread recipes that I have on the blog (see here and here) will have a special place in my heart (and tummy), this one wins the 1st place trophy for exceptional texture and ease.  I’ll still make the others too.  One can’t have too much bread 😉

Let me show you exactly how you could make this bread in the comfort of your own home.

First things first…the Tangzhong (the roux or starter or flour paste; whatever makes you comfortable).

You’ll just combine flour, milk and water in a small saucepan and heat briefly until it thickens to the consistency of loose roux.  Once it starts leaving lines in the bottom of the saucepan, its done.  Don’t over do it.  As Ina Garten always says: “How easy was that?!”

Then transfer it to small bowl, cover with plastic right on top of it and let it cool to room temperature.  (I just stick it in the fridge while preparing everything else).

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

In your bowl, whisk together the flour, INSTANT yeast, salt and milk powder (adds great milky taste!)

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

In another bowl or large liquid measuring cup combine together the milk, egg, melted butter and the cooled Tangzhong.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Pour the liquid ingredients over the dry ingredients and knead the heck out of it.  It will look very sticky and wet at first and you’ll start doubting the you did something wrong.  Don’t be…just be patient.  It will become nice and pliable as the kneading progresses.  Let it knead for 15 to 20 minutes until its tacky (slightly sticky) but not messy.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Here’s a good indication of telling when the dough is ready.  You should be able to stretch it between your hands into a thin film without it breaking right away.  When it starts tearing, it will tear in a circular fashion.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Ball up your dough and place it in a greased bowl, then cover with plastic wrap to rise.  After 60 to 90 minutes, it should poof up like this.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Turn it out on a work surface, you shouldn’t need to dust anything with flour.  Really the dough is a dream to work.  Divide the dough into 9 equal pieces.  If they aren’t as equal as you intended them to be, simply take small pieces from the fat rolls and add them to the little ones.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Then gather the sides and pinch them together to form a round-ish shape.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

With the pinched side down, cup hand around the dough and, without applying pressure to dough, move hand in small circular motions to form a taut ball.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Place the rolls into the prepared pan and cover loosely with plastic wrap until it poofs up once again; 40 to 50 minutes.  Give them a gentle brushing of egg wash then into the oven it goes.

Note that the original recipe from King Arthur Flour uses a round pan but I kinda like how evenly squared the rolls turn out in a square pan, as opposed to the triangular shape that the circle pan produces.  Your call though.

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Bake until gorgeous and golden brown; 20 to 25 minutes, then slather ’em with some melted butter.  King Arthur Flour don’t do that, but I do because my blog’s middle name is ‘BUTTER.’  Also…softens the tops.
Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Let the butter soak in for a few minutes which will seem like eternity…

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Turn out, then….

The moment you’ve been waiting for…Pull-apart those cotton balls!

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Super soft and fluffy on the inside, gorgeously golden on top and perfectly browned on the bottom.  If you’re rolls usually turn out pale on the bottom, then do what I did and bake the rolls on top of a hot pizza stone or baking sheet.  That should should do the trick!  See…

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

So FLUFFAAAAAAY!

And I’m tellin’ ya, the pictures do even do them justice.  I’m actually not satisfied with this photoshoot because I know how much better and delicious looking these rolls are in real life.  If I wasn’t training myself to let go of obsessive compulsive disorder, I would’ve reshot them.  I have to admit that I was this close.  So yaaaaaay me!

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Oh and have mentioned how divine these taste with whipped honey butter?

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Seriously…totally OMG!

I’ll add the recipe for the honey butter for you, just in case you wanna go all the way!

Also known as Hokkaido milk bread. Incredibly soft and airy, thanks to a simple Japanese technique called tandzhong that ensures fluffy bread every time.

Also…do yourself a favor and double the recipe because 9 rolls will disappear before you know it.

Be sure to check my instagram to see a little video of these rolls being made.

Ultra Fluffy Milk Bread Rolls
 
Print
Weighing the ingredients using a kitchen scale is highly recommended over measuring by cups. It will take the guess work out of the recipe because a gram will always be a gram, but a cup won't always measure out to be the same, so you're more likely to achieve accurate results. Please use a scale if available.
Author:
Serves: 9 Rolls *(see note)
Ingredients
  • For the tangzhong (starter):
  • 3 tablespoons (43g) water
  • 3 tablespoons (43g) whole milk
  • 2 tablespoons (14g) bread flour (**see note)

  • For the dough:
  • 2½ cups (298g) bread flour (**see note)
  • 2 tablespoons (14g) dry milk powder
  • ¼ cup (50g) sugar
  • 1 teaspoon salt
  • 1 tablespoon instant yeast
  • ½ cup (113g) whole milk, slightly warmed
  • 1 large egg
  • ¼ cup/ 4 tablespoons (57g) melted unsalted butter

  • For the egg wash:
  • 1 egg
  • 1 tablespoon heavy whipping cream or milk

  • For brushing the baked rolls: (optional)
  • ½ tablespoon melted butter

  • For the whipped honey butter: (optional condiment for the rolls)
  • ½ cup (113g/ 4oz) unsalted butter, softened to room temperature
  • ¼ cup honey
  • ¼ teaspoon cinnamon (optional)
Instructions
To make the tangzhong (starter):
  1. Combine the water, milk and flour in a small saucepan, and whisk together until no lumps remain.
  2. Place the saucepan over low heat, and cook the mixture, stirring constantly using a heat-proof rubber spatula or whisk, until thickened to the consistency of loose roux and the spatula/whisk leaves lines in the bottom of the pan when dragged through; about 3 to 5 minutes.
  3. Transfer the tangzhong to a small bowl, cover with plastic wrap directly on its surface and let it cool to room temperature. (To quicken the cooling process, I put it in the fridge while preparing the other steps)
To make the dough:
  1. Adjust oven rack to lower middle position and heat the oven to (80°C/180°F) to create a warm environment for the dough to rise in.
  2. In the bowl of a stand mixer (or any large bowl or bread machine) whisk together the flour, milk powder, sugar, salt and yeast to combine.
  3. In a 2-cup measuring cup (or medium bowl) whisk together the milk, egg, melted butter and cooled tangzhong until well combined.
  4. Pour the milk mixture over the flour mixture and with the mixer on low speed, knead together using the dough hook (or by hand or bread machine) until a dough forms. The dough will be very sticky when mixing begins, but resist the urge to add more flour; the dough will absorb the excess moisture and come together nicely as the mixing progresses.
  5. Increase the speed to medium low and continue kneading until a smooth, elastic dough forms and is no longer sticky; 15 to 20 minutes. Set the timer! (It takes me exactly 20 minutes until its not sticky enough to handle) At this point, the dough should feel tacky (slightly sticky but not messy) and should easily come together in a taut ball when handled with lightly oiled hands. If this is not the case, then knead in a little more flour, one tablespoon at a time. A good indication of telling when the dough is ready, is being able to stretch between your hands into a thin film without it breaking right away. When it starts tearing, it will tear in a circular fashion.
  6. Turn off the warmed oven and make sure its not hot (it should feel like a warm summer day). Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large bowl. Cover tightly with plastic wrap and allow to rise in the turned off, warm oven until almost doubled in volume, 60 to 90 minutes.
  7. Turn out the dough onto a work surface (you shouldn't need to dust it with flour). Pat the dough gently into an 8-inch square of even thickness. Using a bench knife or chef’s knife, cut the dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.
  8. Spray (or grease) an 8 or 9-inch square pan with non-stick cooking spray. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Place the rolls into the prepared pan. Cover the pan loosely with plastic wrap and return back to the turned off, warm oven. Let the rolls rest for 40 to 50 minutes, until puffy. In the last 10 minutes of rising, take the pan out of the oven and reheat the oven to 350°F/180°C. If you want to ensure browned bottoms on your rolls, place a pizza stone or baking sheet in the oven to heat.
  9. Prepare egg wash by whisking together the egg and heavy cream. When ready to bake, remove the plastic wrap from the pan, then gently brush the rolls with the egg wash. Bake the rolls (on top of the pizza stone/baking sheet, if using) for 20 to 25 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should register at least 190°F. (If the rolls tops are browning too quickly, loosely place a piece of foil on top of the rolls to prevent further browning).
  10. Remove the rolls from the oven, then immediately brush with the ½ tablespoon melted butter. Allow them to cool in the pan for 10 minutes, then gently flip them onto a large plate then onto a wire rack. Serve warm or at room temperature with anything you please or slather with honey butter (recipe below). Store leftovers in an airtight container or freeze in freezer bags.
To make the whipped honey butter (if using):
  1. Add the butter, honey and cinnamon in a bowl and whip with the whisk attachment of an electric mixer until light and fluffy; 3 to 5 minutes.
  2. Serve at room temperature but store in airtight container in the fridge.
Notes
* You could double this recipe making 18 rolls. Bake in a 13X9 inch or slightly larger pan.

* You could bake this bread in a 9-inch round pan making 8 sightly larger rolls and a flower shape presentation. Place one roll dough in the center of the pan and arrange the remaining 7 roll doughs around it.

*Alternatively, you could bake it as a loaf. To make a loaf, after the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.

** Bread flour is not available where I live, so I used all-purpose flour instead with great results. However, please note that the all-purpose flour in my country is high in protein, which makes it similar to bread flour. Using low-protein all-purpose flour will not guarantee perfect results, so stick to bread flour if its available to you.

***To make this recipe in advance, prepare the dough all the way through step 5, transfer a greased large bowl, cover tightly with plastic wrap, then let it rise slowly overnight in the fridge. The next day, proceed with step 6. Alternatively, the bread can be baked 5 days ahead; store tightly wrapped at room temperature, then rewarm before serving.

Recipe highly adapted from King Arthur Flour

 

Comments

  2. I wanted to know do I bake these on a pizza stone or do I shape the balls of dough and bake them in a 8×8 in pan? Thx in advance

    Reply

    • Hi Iram:) I’m sorry if the instructions confused you. To clarify,you shape the dough and put in the 8X8 pan then you put the pan on top of the hot pizza stone. So you bake the rolls in the pan over the pizza stone. If you have Instagram, I have a video of the process on my account which could help.

      Reply

  4. These rolls just look amazing, I love your work Tasbih
    I really want to try doing them, can I fill them with cheese inside ??like halloumi

    Reply

  7. I Just made a double batch. One in a square pan, one in a round pan. They rose a LOT and got nice and brown. I may have overcooked them a bit but you can’t tell. With that much butter in the dough, they are very moist. We couldn’t stop squealing about how fluffy and bouncy they were. Thank you for the recipe and detailed instructions!

    Reply

    • That’s amazing to hear Phoebe! Currently smiling from ear to ear that you liked the recipe 😄 And yes these guys do rise like crazy! They produce one TALL roll. I kinda like them that way, but if you prefer them shorter, you could just use a larger pan, so they’ll spread more than they rise. Glad you enjoyed 🙂

      Reply

    • Hey Sydney:) You sure can but you’re gonna need to activate it by stirring it in the warm milk instead of adding it in with the dry ingredients. Give the yeast some time to foam up before adding the rest of the ingredients to the milk. You might also find that the dough will take a bit longer to rise.

      Reply

  9. Hello. I would like to try you recipe but i have no powdered milk around. Can i omit it or is there an alternative? Thanks very much 🙂

    Reply

    • Hi Grace! The powdered milk adds an extra boost of flavor & helps tenderize the bread, so its preferable to add it but it’s not a must. I think the rolls would still turn out great without it.
      Happy baking!

      Reply

  11. Hi Tasbih,
    Thank you for the lovely recipe. I just wanted to check that the dough should be beaten for 15-20 minutes in a stand mixer (I have a Kitchenaid). The motor was getting quite warm and the dough appeared to be a bit overdone. I just watned to check I am doing teh right thing. Many thanks!

    Reply

    • These were a complete fail for me 🙁 . After the first rise my dough was all pockmarked and collapsed when I put my finger in it. After the second rise it just looked like a gloopy mess. Any ideas on where I went wrong? Hoping to try again.

      Reply

      • Oh no! Im terribly sorry to hear that. I’m suspecting that either the yeast might’ve been off or one of the ingredients got mismeasured. What I’d suggest is to first check the expiry date of the yeast and make sure that it’s working. Was it instant yeast? The other thing is that if you have a kitchen scale, I highly recommend using it over measuring by cups. The results will be much more accurate & it will eliminate all the guess work on whether you’ve over or under measured anything.
        Wishing you much better luck next time 🙂

        Reply

        • Thanks Tasbih! I actually suspect two things.. Firstly I think I have overworked the dough. I had the kitchen aid on medium speed (4) for 20 mins which I think is too much? Secondly I think I had the oven too warm ( is 80 degrees for fan forced?) so the dough has prob overproved. I measured everything on a scale and the yeast is a brand new foil packet of dried yeast so I did start it for 5 mins with some warm water and sugar to get it bubbling before use. Will try again as the smell is quite amazing and the kids ate the failed product 😀. Will report! Thanks again!

          Reply

          • Hi CC! You’re right, it’s definitely the very warm proofing environment. The oven should just barely feel warm like a nice sunny day. As for mixing, you could stop kneading as soon as the dough comes together & you could stretch a piece between your hands into a very thin sheet like the photo in the post. I’m glad your kids still approved of the flop 🙂
            I hope they turn out amazing the next time.

    • Hi CC! Yup! You’re doing it right! It does take quite a bit of time to come together to an elastic dough, otherwise it’s too sticky to work with. Once you could pull a thin, translucent sheet from it, then it’s fine.

      Reply

  12. Hi Tasbih,
    I’m pleased to report that the second match was made marvellously. I reduced the speed of the kitchenaid and limited the time to 15 mins. I also reduced the proofing time to 45 mins the first time and 15 mins teh second. Thanks so much!

    Reply

    • And I’m thrilled to report that I’m currently doing a happy dance💃🏻💃🏻💃🏻 Yaaaay CC!!! So happy it finally worked out for you! So proud of you for not giving up. Thank you so much for your update😊

      Reply

    • Hi,
      I will use your suggestions because I just made this recipe and the rolls turned out a little dense and not the ultra fluffy I was expecting. You were the closest post that I saw that encountered the same problems I did. I also use a KitchenAid mixer with the dough hook and the dough came together sooner than I thought which made me think I should use less of the bread flour than specified? Thoughts?

      Reply

  13. Hello do you think this recipe would suit shaping into individual bunny rolls?! I love the sound of the bread, but worried it might create tall mutant bunnies?! Thank you

    Reply

    • Hi Georgina! I’m squealing at the idea, but just like you, I have the same concern. These rolls rise A LOT and so any details you add to them will most likely be lost as they get their second rise & bake. Unless you add the ears, etc, after their second rise & make the rolls really small like 27 instead of 9. I can’t guarantee it though. These are more like bunny bums than full bunnies lol!

      Reply

      • Thanks Tasbih I’m torn I need to make bunny rolls tomorrow, but I also really need to try this recipe now that I’ve read it! I might just have to give them a try and keep them tiny! Will let you know how I get on! 🐰☺

        Reply

          • OMG I was just thinking about that today! Actually I do think they’d work! By comparing classic hot cross buns recipes, they do have the same amount of sweetness. All you need are the spices, dried fruits & glaze to transform them into hot cross buns. If you do try them, please come back & let me know how they turned out! I’d love to know & I’m sure many others who are wondering the same thing would too 😊

  15. this reminds me of something my mom used to do, but it was filled with 3agwa (minced dates), so can i stuff them with it if i want it as something sweet?

    Reply

    • Yummy! Dates, and especially 3agwa, is one of my favorite things in the world! My mom used to make sandwiches of 3agwa sautéed in butter (gulp) and I used to die over the smell and taste of it. I could imagine how good these rolls would taste stuffed with 3agwa! Thanks for the suggestion; will definitely need to try.

      Reply

    • That’s awesome news! I’m gonna have to try them myself one of these days. Thank you so much for the update 😊

      Reply

  17. Hello! These look amazing, so fluffy and puffy:) anyway, I was wondering, do you know where to get milk powder from as I cant seem to find any? Thank you!

    Reply

    • Hi Ellie! I hope you can give these a try; they are mile high and so fluffy indeed. About the milk powder, it’s everywhere where I live, which is in Cairo, Egypt. Maybe if you can tell me where you live, I could help you figure out where to find it.

      Reply

  18. Powdered milk is in most supermarkerts, also known as dried skimmed milk. You tend to find it with uht milk.

    Reply

  19. Second time making bread this is definitely the best so far!!!

    This is like a very sweet brioche style bread.. The egg wash gives it a beautiful shine

    I made a loaf rather than the rolls, literally just got it out of the oven and cut a slither and spread some butter on it!!

    Delicious

    Reply

    • Yum! Your description of the loaf coming out of your oven almost makes me smell it. So happy to hear that this recipe has become your favorite! It’s my son’s birthday next week and guess what he requested for his birthday “cake?” This! But he said he wants it to look like one giant roll instead of smaller ones. Greedy little man wants to have it all for himself 😄

      Reply

  20. I did made bunny rolls, I put them in a round tin, allowed them to rise, then I snipped ears with scissors just before baking…they tasted great and looked something like a rabbit/cat but everyone thought they were brioche and loved them!! Gx

    Reply

    • Oh thank you so much for reporting back! A rabbit/cat hybrid doesn’t sound so scary; I’m sure they were tremendously cute. I’m so glad you guys enjoyed them 🙂

      Reply

  21. I made this last Friday and It turned out sooooo flufaaaay! Thank you for your recipe. Now I wont be frustrated anymore, Thank youuu!!! 😙😙😙

    Reply

  23. Hey I tired this recipe and as soon as i took them out of the oven after proving they sank 🙁 Also the taste of yeast was quite strong. Not sure where I went wrong. I’m not much of a baker haha. Also I hand kneaded this so I’m suspecting that has something to do with it? They were still nice but more of a brioche 🙁 haha

    Reply

    • Hi Anh 🙂 Thank you for trying the recipe. Ok now let’s troubleshoot! I’m suspecting one of 2 things or both for causing the dough to collapse. Either the proofing oven was too hot; if it was, then just make sure that it’s barely warm. It should just feel like a warm day.
      The second thing is like you said is the kneading by hand. As you might’ve noticed in the instructions, this dough requires a ton of kneading; 20 minutes by machine! This is important to strengthen the gluten strands of the dough, which in turn give it enough structure to rise. So by not kneading enough, the dough won’t be strong enough to rise & stay that way.
      I wish much better luck next time 😊

      Reply

  24. Hi, I am obsessed with bread and these rolls look amazing. Is there a way I can substitute some of the ingredients with vegan alternatives and it still work?

    Reply

    • Hello Sri 😊 I’m sorry to tell you that I don’t have much experience with vegan baking, but honestly I think it stands a high chance of working just fine with substitutions. Coconut oil for example for the butter, almond or soy milk for the cow’s milk, all sound good. What would you use for the egg though?

      Reply

    • Hi Ellie 😊 I wouldn’t recommend doing that because they’re quite different. Custard powder has thickeners, sugar, milk, sometimes powdered eggs, amongst other things, so using it will most likely affect the outcome.

      Reply

  26. Ah, I’ve made these three times now, and each time the dough didn’t become workable, so I had to add a bunch of flour – although the finished product was quite nice! Anything troubleshooting you could recommend? I’ve used a kitchen machine every time now, although I left out the milk powder, which is not readily available in Denmark.

    Reply

    • Hi Kári! I’m glad you still liked the final product. I found that the keys to success with this recipe are weighing your ingredients using a scale, using a high gluten flour & kneading for the whole 20 minutes. Weighing as opposed to measuring by cups ensures that you have the exact amount of flour, so it’s super accurate & minimizes the room for error. Bread flour is the best choice for this recipe because it’s high in gluten so it will give the dough a better structure. Finally, the kneading process requires a lot of patience. My dough stays looking very soupy until the last few minutes. So give it at least 20 minutes of kneading before deciding to add extra flour. As soon as you’re able to stretch the dough into a very thin and translucent sheet, then you know it’s well kneaded. I wish you better luck next time😊

      Reply

  27. I made 3 batches of these today! They turned out lovely and fluffy and my apartment smells heavenly. Next, I’m going to try it in loaf pan. Thanks for posting this recipe. Your instructions are great.

    Reply

    • Wow 3 batches?!! Now we’re talking 😄 I’m so glad they turned out so great! Thanks to you for giving us your feedback.

      Reply

  28. I am so in love with the small of this dough but I just cannot seem to get to your thin stretched consistency! 🙁 I have kneaded for more than 20 mins and added 1 tablespoon of flour and still not ready 🙁

    Reply

    • Hey Shan:) If the dough is no longer sticky and messy to the extent of being workable that it’s good to go. Best of luck 😊

      Reply

      • how did you get yours to that thin stretched consistency? It looks so perfect on your picture, even though I succeeded on second try, but I’m wondering if it will be much fluffier if I was able to have it thinly stretched like yours. My dough tears in a circular pattern like what you mentioned too but i am not able to have it stretched thin and smooth like yours.

        Reply

        • I think that as long as it’s tearing in a circular pattern & is pliable enough to handle without being sticky then you shouldn’t worry about it. It’s just a little extra insurance that you got to the right consistency.
          If you’re so inclined, I’d recommend weighing your ingredients using a kitchen scale if you aren’t already. You’ll get much more accurate results.

          Reply

  29. Well I’m pretty new to baking and I’m having some difficulty getting it perfect but it’s getting there. The taste is magnificent though. I put a slice of cheese and a piece of sausage in the ball and fold the dough around it and pinch together. My last batch was very sticky and hard to work with so I added a few touches of flour to make it easier to work with. I think where I’m messing up is on the kneading and I forgot to let it rise the second time because I was frustrated.

    Reply

    • Oooohhh the cheese and sausage filling sounds heavenly. I’ve been really wanting to play around with fillings too and you just gave me a push.
      I think if you weigh your ingredients using a kitchen scale (if you aren’t already) instead of using cups, will really help you achieve a better dough consistency and overall much better results😊

      Reply

  30. I had a friend point me to a Texas style Kolache recipe that I’m keen to give a run. When I get done I’ll let you know how they turn out. I don’t want to post a link to another site on your blog without your permission first but the reviews are good. Personally I think your recipe, once I use the right yeast (bangs head on desk) will be better because I love the taste of this bread.

    Reply

    • “Bangs head on desk”😂😂😂
      Please let me know how your recipe turns out and feel free to post the link. I’ll love to check it out!

      Reply

  31. These are amazing! Thank you so much for the recipe. I used my bread machine to make mine so there wasnt too much effort on my part but the result is ao yummy and turned out just like your pictures. Absolutely wrapped and currently enjoying with red wine beef stew 🙂

    Reply

    • Yaaaay Charlene! I’m so happy to hear that! I’ve never used a bread machine before but now you’ve tempted me. With all the bread making I do, I think it might just be worth it.
      Glad you enjoyed these rolls:)

      Reply

      • It made it so much easier and you definitely should try a bread machine if possible. My husband is still raving about the rolls lol 🙂

        Reply

  32. Hey!

    This looks awesome! I really want to try this, but the only problem is: I don’t have a kitchenaid and I can’t buy it either. Can I just do this manually? So with my hands?

    Any tips to do it this way? How long do I have to kneed it with my hands and when do I have to stop?

    Thanks for this recipe!

    Reply

    • Hi Chahrazad! I love your name by the way:)
      So reader, Godfather, did NOT use a Kitchen Aid and he so kindly tried to reply to your comment, but for some technical reason it did not show up here but instead got sent to my email. So I’ll paste it for you here, as it’s very helpful and I would’ve said the same thing.

      Godfather: I don’t either so I just hand knead. I made some mistakes in my first few batches but yesterdays turned out just perfect. About 30 minutes by hand for me which is a bit of a beating but I can see the tv from my kitchen so I just put something on and go to town. I figure if I make enough of this dough before long I’m going to have Popeye arms 🙂

      That said. I do keep my eye on Craiglist for kneaders and have spotted a few really great deals but money is severely tight around my abode so it’s just a dream at this point. Good luck.

      Reply

      • Thank you so much for you compliment!

        And haha, thank you so much for your awnser Godfather! I’m going to try it out, but I hope I won’t get those Popeye arms! Haha

        Thank you both for your reply!

        Reply

  33. Baked these today and they are delicious! I forgot to pop them in the oven for the second rise and I used butter on top instead of the egg wash. Super delicious and fluffy!! Will defiantly bake these again. Thanks!

    Reply

    • Awesome! I’m so excited to hear that! Butter on top of buns is never ever a bad idea😄 Thank you so much for your feedback.

      Reply

  34. Just made these today and they are oh so fluffy! It’s definitely on my keep list. Super happy with the results. thank you for the recipe!

    Reply

    • Hi Linda:) To be honest I’ve never ever used fresh yeast before so I’m not certain, but I don’t see why it wouldn’t work. I have read that yeast types are interchangeable. I think you’re gonna need to activate it first before adding it to the dry ingredients. I hope you know how to because I don’t 😄 As for the amounts, I’ve read that the rule of the thumb is to multiply the amount of instant yeast by 3. So since 1 tablespoon of instant dry yeast is 9 1/2g, that means that you’ll need 28 1/2 g of fresh yeast.
      Good luck, and please let me know how it goes. I’d love to know!

      Reply

  36. Hi! Couldn’t resist trying your recipe as the photos are amazing! After 20 mins in my kitchen aid – my dough comes together but its is a bit dry and although I can stretch it for a bit, its not as elastic as shown in your picture. Any idea why?

    Reply

    • Hi Lyn! It might be due to a little extra flour than went it there. I’m sure it will still turn out delicious and fluffy. But next time, try weighing your ingredients on a kitchen scale (if you have one) instead of measuring by cups. It’s much more accurate and a sure-fire way to guarantee the best possible results.

      Reply

  37. Hi Tasbih,

    First of all your recipes are amazing. I tried the Nutella cookies recipe and I must say they are heavenly.

    Ok, so now I want to try this mouth-watering bread recipe however, there’s a problem. High protein all-purpose flour is not readily available where I live.

    Can I add gluten powder to all-purpose floor? If yes, how much gluten needs to be added?

    Reply

    • Hi Ashish! I’m so happy you enjoyed the Nutella cookies; they’re my guilty pleasure😍
      Do you know the protein percentage of the flour you have available? I don’t have bread flour where I live too, but our all purpose works just fine with this recipe. You’ll want to find a flour that has 12-14% protein. The extra protein in bread flour results in a slightly higher rise, but you’ll get a good rise with all purpose.
      Adding vital wheat gluten is a great option for adding protein. The suggested amount differs from one source to another, but it seems that most agree with 2 teaspoons per 1 cup of all purpose flour.

      Reply

    • Hi Ami! Thanks for stopping by. I really hope you give these a try; SO good!
      Concerning fresh yeast, I’ve never worked with it before, but did a little digging about it since reader, Linda Pereira, had the same question. If you scroll a liiiiiiittle bit upwards, you’ll find the exact answer you’re looking for. (Under my reply to Linda Pereira).

      Reply

      • Thanks Tasbih,
        I am super excited to try this tonight. I will let you know how I go.
        There are some beautiful recipe’s on your blog! Cant wait to try. Do you mind if I ask –
        Where abouts are you located?
        Cheers,
        Ami

        Reply

        • Ofcourse Ami! I’m based in Cairo, Egypt but I spend a big chunk of the year in Ontario, Canada😊

          Reply

  39. This was simply amazing. Thanks a lot for a great recipie!!
    I wish I could upload pictures to show you!
    Ami

    Reply

    • Awesome!!! I’m super excited to hear that! So did you use the fresh yeast in the end?
      I’d love to see your pictures too! You could email them to me at cleobuttera@gmail.com or you got send them to me on a direct message through Instagram or Facebook 😊

      Reply

  40. Hey there! I made these rolls and I’m wating for them to bake right now! Can’t wait to taste them because they look so good 🙂 I have a question though: When you say, 1/4 cup of melted butter, do you mean measure a 1/4 cup of butter, and then melt it, or melt the butter first and then measure the 1/4 cup? I’m just asking because when I started to mix the dough in my stand mixer, the dough ball wouldn’t form so I had to add more flour and when I started to shape the rolls, the dough felt very oily in my hands. I think that happend because I measured the butter after melting it, so I might have used too much of it. Do you I did it wrong? The dough puffed up alright, so I’m not sure what happened there…
    Thanks for the recipe!

    Reply

    • Hi Esther:) You did the right thing. It’s definitely the most accurate way to measure. You could still squeeze in a softened piece of butter into the 1/4 cup then melt it, but what you did is perfect too. I use a kitchen scale to measure my butter, and almost everything else. I think it’s the most precise way to get perfect measurements, which leads to better overall results. It’s also a lot less messier; no piles of measuring cups to wash. Just one scale for everything. If you bake a lot, I think it’s totally worth investing in one:) I hope your rolls turn out incredible 😊

      Reply

  41. I just tried this recipe and I’m so glad I did! I’ve been looking for something that emulates the fluffiness of those cheap school rolls but with more flavor and this recipe was perfect.

    Reply

    • I know what you mean about those nostalgic supermarket rolls…I was looking for the same thing too, which landed me to this recipe. I’m so happy these rolls hit the spot for you!

      Reply

  42. I made it last night and couldn’t believe how fluffy they turned to be. Thank you so much for the amazing recipe.

    Reply

  43. Oh my days. This recipe is spot on. I used my kenwood mixer and thought it was super easy. This was my first time to bake these super soft rolls and I totally enjoyed it. They came out looking gorgeous and tasted amazing. I do love the pictures you posted too as these are a good tool to guide one along, especially first time bakers like me. Lol.

    Everyone should bake these, they are super delicious. Thank you so much for posting and thank you a million for your blog.

    Cuppa tea time with my freshly baked rolls. Yum!

    Reply

    • That is music to my ears Fernando! I’m so excited to hear that these rolls turned out great for you! Thank you so much for emailing me pictures of your rolls; they look absolutely perfect.
      Enjoy your cuppa tea with those fluffy rolls ☕️🍞

      Reply

  44. After the second proofing they look good, but after they baking they didn’t rise more and just weren’t fluffy like pictured. Does the temperature/consistency of the starter affect how it rises? They taste fine but are more bready but not tough.

    Reply

    • Hi Kenny:) As long as your starter has thickened to a pudding-like consistency then it should be fine. Did you add any extra flour than the recommended amount?

      Reply

      • Not more than a tablespoon or so when rolling it out but I think I just needed to proof a little longer the second time. I’ll try it again soon! Thanks

        Reply

        • Sounds like you’ve measured everything perfectly. Although, try to avoid using any extra flour while rolling your dough if possible. You could add a little oil to your work surface instead to avoid sticking. I guess it just needs to proof a little longer like you said. Good luck the next time you make them:)

          Reply

          • I wanted to add to my earlier post that I followed the recipe, weighed everything, didn’t use extra bread flour, and my rolls tuned out like Kenny Loo. It didn’t stay sticky for very long after I poured in the wet ingredients to the dry. All of the ingredients used are fresh and new. I live in a warm climate and today was a bit muggy, do you think that had anything to do with it especially when put in the warm oven? Thanks

          • Hi Dolphin! Thank you for trying the recipe. Sometimes the weather can play a role at effecting the outcome of baked goods. But since you’ve weighed your ingredients, it me sounds like you’re on the right track. Do you live in a high altitude? If so then changes will definitely need to be made. Otherwise, I suggest making sure that the dough has proofed both times longer than the suggested time. Different brands of yeast work at a different pace, so some might need longer than others to get the job done. Also, what type of yeast did you use? Instant or something else? If using anything other than instant, then you’re gonna need to activate it before adding it to the dry ingredients.

            Wishing you much better luck on your next try:)

  45. Hi, love the picture of the rolls…looks so yummy.. Do you think I can do this in bread machine?
    Thanks 😊

    Reply

    • Hi Anastasia:) You definitely can but they’ll be such a huge workout💪🏼 You might need to knead the dough for about 30 minutes ouch😁 Also the dough starts out super super sticky so you will be tempted to add more flour to be able to knead it, but don’t. You could start kneading with a wooden spoon until it’s not so sticky then continue with your hand.
      Best wishes 😊

      Reply

      • Thanks for the reply, but I thought the machine will do the kneading part? Because I lift I choose the “dough” cycle it will takes about 1.5 hours this is including the proofing time in the machine.
        Tuanks again Tasbih

        Reply

        • Ooooohhh I’m so sorry. I completely misunderstood your question lol😂 I thought you were asking if you could make the recipe without a machine. Oh my I must’ve been half asleep when I read your comment🙈 I guess you totally could make it in a bread machine. That will make life so much easier. I never tried using a bread machine but I keep hearing wonders about it.

          Reply

  46. I was put in charge of making rolls for lunch with the governor, but the family decided to wait until midnight to tell me that and the lunch is tomorrow at noon. I found your recipe and I was stoked, I looked it over and thought I had everything so I started, but unfortunately realized too late that I didn’t have any eggs 😫. Of all things not to have! So here I am, the dough is on its first proof in the oven, keeping my fingers crossed that these workout without any eggs. Wish me luck!

    Reply

    • OMG!!! The governor?! No eggs?! I don’t know if I’d laugh or cry if I was put in this situation. Let’s laugh it out though…it will make us all feel better. And you know what? I think they might actually turn out just fine without the egg. Not the ideal texture but still really good. Best of luck sweetie. Please let me know how they turn out😊

      Reply

  47. Hiii dear tasbih. I made this fabulous bread.it has gorgeous shape, completely fluffy, so delicious, ……. I divided batter in 2 parts & spread some sugar & cinnamon on second loaves.Both of them were great. Thanks a lot for sharing this recipe. 🙂 متشکرم دوست خوبم

    Reply

    • Yummy! That cinnamon sugar twist of yours sounds heavenly. I gotta give it a try soon! Thanks for sharing your delicious spin😊

      Reply

  48. These look incredible. Do you think they could be made without a mixer? Hand Kneaded?

    Also I wasn’t able to find Milk Powder in the shops but did find Coconut Cream Powder… Do you think it could work as a substitute?

    Thanks so much

    Reply

    • Hi MJ😊 Hand kneading…ouch! Well it’s doable but would definitely be a huge arm workout. I have a dear reader, Godfather, that commented here that he developed Popeye arms after kneading them by hand for 30 minutes lol! If you decide to knead by hand, note that the dough starts out super sticky, so don’t be tempted to add more flour. The more you work it, the more elastic it becomes & less sticky. At this point I’d recommend using a wooden spoon to knead then switch to your hands as soon as it starts to come together.
      For the coconut cream powder, I’m honestly not sure if it will work as a substitute, although it sound yummy! I love coconut!! I would suggest leaving a comment on King Arthur Flour’s website to ask them about this, as they are the creators of this recipe. They definitely know better than I do regarding this recipe. Here’s their link: http://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe#reviews

      Reply

    • Hello Maseera! I wish you could make them too. They are to good too be missed. Like I replied to MJ above, hand kneading is doable but definitely a huge arm workout. I have a dear reader, Godfather, that commented here that he developed Popeye arms after kneading them by hand for 30 minutes lol! If you decide to knead by hand, note that the dough starts out super sticky, so don’t be tempted to add more flour. The more you work it, the more elastic it becomes & less sticky. At this point I’d recommend using a wooden spoon to knead then switch to your hands as soon as it starts to come together. Best of luck and happy baking:)

      Reply

  50. salam Tasbih…..am Rena i’ve try out your recipe of the ultra fluffy bread today now just waiting for it to be cook still in the oven. When the time process of mixing my dough abit sticky coz i make direct double dough. Is that is the texture abit sticky and soft or i shud have put some flour so that it will be abit prefec when roll in C shape technique. OMG…..i just try the bun that is so fluffy and moist Bun. I really satisfied with this recipe. Thanks so much sis

    Reina

    Reply

    • So happy that you loved them Reina! When you roll the dough, they are slightly tacky but should not be super sticky. The less flour you could get by, the better. But if your dough keeps sticking to the counter as you roll them, then add a little flour as needed.

      Reply

  51. Hi, i found your recepi as i had tried many and it doesnt work for me. And yours did work but why the crust is so hard? Is it that i overbaked it? Or i judt put too much egg wash?But i followed the time… waiting for your reply, thank you

    Reply

    • Hi Alicia:) I’m so happy to hear that this recipe worked for you. Intentionally the crust is hard as soon as it comes out of the oven, but softens after a few minutes of brushing it with the melted butter. So just let it rest and it will soften. If you already did that, then yes…maybe try cutting back on the egg wash. Enjoy😊

      Reply

  52. I made the dough in the breadmaker machine to take out the chore of mixing it and leaving it to rise. It was the right amount of ingredients so it didn’t flop over the sides. I than shaped it into a loaf and left it for 45mins, it doubled it size!! I than cooked it in the oven as you suggested and it has come out perfect, just like a brioche style loaf, light and fluffy, thanks for the recipe, my now new favourite one!!

    Reply

    • Awesome! So happy to hear that it worked out so well in the bread machine. Thank you so much for your feedback; I’m sure it be of great help to others with the same concern.

      Reply

  53. Hello your recipe are easy to follow… Made these today and everyone around me can’t wait .. It finish before I could say Jack.. Will be making more come Saturday. Thank you

    Reply

  54. Thank you so much for sharing! I love it! So easy and so yummy!!!! I took a picture of it and posted it on my facebook page and guess what? i got a lot of orders from my friends hahaha! 😊

    Reply

  55. hi! i tried baking these today and when it was still warm, the bread was super fluffy and soft. after it cooled down, it turned a little bit dense and hard, do you have any idea on what caused this?

    Reply

    • Hi Eva! Thank you so much for trying the recipe & for your feedback. Dense rolls can be caused by either adding extra flour or overbaking. Do you think you might of experienced one of them?

      Reply

      • I did not add any additional flour. I dont think i overbaked it as it has not gotten as dark as the ones in your photo. Is it possible that i have not let them prove enough? so it doesnt come out as fluffy?

        Reply

        • Yeah that could very much be it as well. Did you let the dough double in the first proofing? What about the second proofing? Did the shaped dough get so poofy? Also what type of yeast did you use? As if it’s not instant, then it needs to be mixed with the warm milk & some of the sugar first to activate it.

          Reply

          • I might have under-proofed it on the first proofing. Will try it once more sometime soon hopefully and will update you the results! oh,and I did use instant yeast so I am pretty sure that i did a mistake on the proofing stage somewhere. Thanks for helping!

  56. Hi Tasbih,
    It’s my 1st time making bread for my bread lover hubby. It was a total success😊 and he loved it so much. I was glad that he took 2 pieces immediately when it came out from the oven. Thanks alot for the detailed receipe🖒The texture was fluffy and soft. The taste was perfect! I have 1 question, once the bread has cooled down, it lost it softness and fluffiness. I ttied heating it up in the oven but it’s still on the same as fresh out from the oven. Why is it so? I did not use a stand mixer for kneading. I did manual kneading and for almost 1 hour and 15 mins.

    Reply

    • I’m so happy to hear that you enjoyed the rolls so much. And whooooaaaaaaaaa!!! 1 hour & 15 minutes of kneading?! What an arm workout💪🏼 Love the determination. Did you by any chance add any extra flour than what’s called for in the recipe?

      Reply

      • Yes, I added a little flour on my workbench as I knead the dough. I did not add alot of flour, just lightly rub the workbench with flour to facilitate smoothe kneading.

        Reply

        • It’s hard to tell what could’ve caused this, but typically dense rolls are a result of adding extra flour, and/or not proofing the dough enough. I have my doubts that the extended amount of kneading could be a contributing factor too. Kneading more than needed can cause excessive gluten formation which could toughen the rolls.
          Wishing you better results on your next time around😊

          Reply

          • Hi Tasbih! ! I have successfully made a fluffy dinner roll to our satisfaction 😋 this time, my hubby helped me mixing the dough with a wooden spoon until the dough didn’t stick the sides, then we took it out to knead for 10mins on lightly floured workbench. This time I added much lesser flour. Thanks alot for such an awesome receipe 😊

          • Perfect! So glad you had better results this time. Thanks for the tip on hand kneading, I’m sure it will help many others who were wondering if they can make the dough without a mixer.

  57. As Salaamu Alaikum Tasbih. I’m from South Africa and I must say these rolls are truly awesome! Its the first recipe I have tried since I discovered your blog and I look forward to trying out other amazing recipes of yours. Masha Allah. Jazak Allah Khair for such wonderful recipes.

    Reply

    • Walaikom Alsalam Shakerah! Its so great to hear that the blog has readers from South Africa! I’m dreaming of visiting there one day. I’m so happy you enjoyed this recipe. Thanks for stopping by.

      Reply

    • Absolutely! Keep in mind though that they are very tall and pretty big. If you’re looking for more of a slider size, I’d recommend making the rolls smaller; 12-18 pieces, bake in a larger pan and check earlier for doneness as smaller rolls will bake quicker.
      Enjoy😊

      Reply

  59. I’ve never left a comment on any recipe that I’ve tried before but this deserves 6 out of 5 stars. It was perfect. Soft and pillowy and it was still soft two days later (I had made two batches and hid one roll away for myself, which I forgot about).

    This is the second time I’ve made these bread rolls. The first time I kneaded it by hand for 20mins and it was still soft and fluffy, however this time around I used the mixer and the difference is amazing. I had to add a bit more flour as I used all purpose flour as well but that was no big deal.
    Thank you for the recipe!

    Reply

    • Wow Tina that means A LOT! Thank you so much for taking the time to write your feedback. I’m so happy they were such a success for you!

      Reply

  60. Thank you so much for posting this recipe! I’m just like Tina in that I have never commented on a recipe before. I followed your instructions to the letter and these came out so perfect. I’ve tried so many roll recipes to use for Thanksgiving dinner, but never found the texture I was looking for. They were good, but always to dense for my preference. But these rolls are fantastic. I was so excited when I pulled them out of the oven and pulled them apart because they looked like your pictures. My family will be very happy with these. Thank You again!!!

    Reply

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