Soft and incredibly fluffy Japanese Milk Bread is world famous! It’s also really easy to make at home. Get the step by step recipe to make this flavorful sandwich bread right here.
This bread will pretty much ruin all other kinds of sandwich bread for you!
The softest, milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls!
Why this recipe is so great!
- This is by far the softest, tastiest bread I’ve ever made and eaten in my life! Yet, it’s somehow a little chewy too.
- It’s addictive. Seriously.
- Very milky in taste thanks to an extra ingredient.
- This recipe is easy to follow and to adapt.
- I’ll be showing you not only how to make loaves, but dinner rolls as well.
What is Japanese milk bread?
This is a special kind of bread. It’s really soft, and still slightly chewy. It tastes exceptionally milky, with a soft, cloud-like mouthfeel (if one could taste cloud that is). It’s the best sandwich bread I’ve made and eaten.
As the name suggests, this bread originates from Japan. The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret to a soft, springy, delicious bread.
What is Tangzhong?
Tangzhong is a roux made with water (and sometimes milk) and flour. It’s cooked to make a thick pudding-like paste, and then cooled down to room temperature and added to the flour mix when kneading the dough. It’s also called a water roux since it’s traditionally made with water.
The starch is gelatinized at high temperatures by absorbing the liquid, WITHOUT forming any gluten in its structure. The starch molecules in tangzhong absorb far more liquid than it would at room temperature. When this is added to the bread dough, the tangzhong adds MORE water to the dough, and a stable, soft matrix that creates a cushion-like, spongy texture in the final baked product.
You can add tangzhong to ANY bread recipe and make it softer than it would otherwise be. I even make my childhood favorite bread snack with a tangzhong base to replicate that pillowly softness!
It’s a popular technique for making Asian breads, which are known to be super soft and sweet.
How do you make a tangzhong?
It’s very important to have the right ratio of liquid to flour to make tangzhong. If too little liquid is added, then you risk developing gluten in the flour as you stir it.
The magic ratio is 5 parts liquid to 1 part flour. You can use all water, all milk or half milk and half water too. I prefer to have a mixture of the two.
I add the flour into a saucepan, then add half the amount of water. Then I whisk it to mix the flour well and to make sure there are no lumps. Next, I add the rest of the liquid (water and/or milk), and stir to combine.
Then I cook the mixture until I get a nice, thick pudding-like roux.
Once the tangzhong is cooked, I transfer it to a bowl and cover the surface with plastic wrap. This will prevent a skin from forming on the tangzhong. Let the paste cool to room temperature, and then it’s ready to be used.
I personally like to make double the amount of tangzhong at a time, because it lets me control the temperature and the consistency better. But you can make enough for 1 loaf, but make sure to use a small saucepan to make sure that the tangzhong won’t cook too quickly.
However, it is possible to make a good tangzhong with a small amount of liquid and flour. Just make sure to use a smaller saucepan. Or you may risk over-evaporation and end up with a tangzhong that is too thick.
The tangzhong can be stored in the fridge for later as well. But make sure to bring it back to room temperature before using.
How to make milk bread
Making milk bread is pretty much like making regular white sandwich bread, but with the addition of the tangzhong.
The process is really simple. However, because the dough can be really soft, I highly recommend letting the dough chill for a few hours if you can, to make shaping the dough much easier.
Here I’ll be showing you how to make a traditional milk bread loaf, as well as milk bread rolls with the same base recipe.
Get all the ingredients ready
All the ingredients, except for the milk, should be at room temperature. The milk should be slightly warmer as you will be activating the yeast in the milk.
I prefer to use bread flour for milk bread, because you want to aid gluten development for a sturdy structure in the bread. The high protein bread flour is better at developing gluten.
To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient – dry milk powder! This ingredient is often used to make bread taste milkier and softer.
If you don’t have dry milk powder, you can leave that out and still get soft and delicious bread. You can also substitute the milk with an equal amount of evaporated milk to get a milkier tasting milk bread loaf.
Activating the yeast
Activating the yeast is another optional but recommended step.
If you’re using active dry yeast, the consensus is that you do need to activate it first. I use Bob’s red mill active dry yeast which has very small granules. I do find that I don’t always need to activate this because it dissolves in the dough very easily even without activation.
That being said, I still tend to activate it first. WHY?
- To make sure the yeast is “alive”. Sometimes the yeast can be less active after a couple of months (even if it’s not past the expiration date).
- This will ensure that the yeast dissolves and spreads evenly throughout the dough, ESPECIALLY for active dry yeast with larger granules.
Adding all other ingredients
Once the yeast is activated, all the other ingredients (except butter) can be added to make the Japanese milk bread.
You can add all the ingredients to the bowl, while making sure that SALT is the LAST TO BE ADDED. This will ensure that the yeast will stay active. (Direct contact between salt and yeast can cause the yeast to “die”).
This is the order I add the ingredients to make the milk bread,
- Sugar
- Tangzhong
- Egg
- Milk powder (if using)
- Bread flour
- Salt
Kneading and proofing the dough
Once the dough is kneaded (with a dough hook in your mixer) for a few minutes, the gluten will start to form. Add the butter halfway through the kneading process. The butter will add flavor and also contribute to the soft texture of the bread.
This bread is REALLY SOFT AND STICKY. So don’t be tempted to add more flour! If you keep kneading, you will end up with a dough that is soft, shiny and tacky (but not too sticky). The dough will come off the sides of the bowl when you’re kneading it too.
This transformation from a scraggly, sticky dough to a smooth, shiny tacky dough is a thing of beauty! It’s one of my favorite parts of the bread making process.
The next step is the initial proofing. You can skip this step if you want to do an overnight proofing instead.
I prefer to do an overnight proofing because a chilled dough is much easier to handle than the soft, room temperature dough.
Shaping the dough
Once the dough is proofed, it’s time to shape the dough. You can either make a Japanese milk bread loaf OR you can make Japanese milk bread rolls that are perfect as dinner rolls.
Japanese milk bread loaf shaping
METHOD #1
Lightly flour your hands and your work surface to prevent the dough from sticking.
Divide the dough into four equal portions. I like to weigh the dough first and then weigh each sectioned dough to make sure I get equal pieces.
Flatten each dough portion and roll it out to a square / rectangle that is about the same width as your loaf pan. Tightly roll up the dough, while sealing the dough as you roll it up. Pinch the seam to seal.
The bread dough roll should now be slightly longer than the width of the pan. Tuck in those edges towards the seam and pinch to seal.
When you turn the dough roll over, you should end up with a smooth tube of dough with the seam at the bottom. It should be the same width as your loaf pan.
Place this inside the prepared loaf pan. Repeat with the remaining dough portions.
METHOD #2
The other way to shape the dough is to form a 6 inch square with each piece of dough.
Fold the opposite corners of the square in towards the middle. Again, the width should be about the same width as the loaf pan.
Roll up the dough tightly and firmly to form a spiraled dough. Fold over the corners and seal the edges by pinching the dough.
Place this in the loaf pan, seam side down. Repeat with all the dough portions.
Shaping dinner rolls
Divide the dough into 9 equal dough portions.
Take the corners of each dough portion, and press them in towards the middle of the dough. Lightly dust the smooth side and place the seam side down on the work surface.
Then cup your hands around the dough, and roll it around on your work surface to form a smooth, round dough ball.
Place the dough ball in an 8 or 9 inch square pan. Repeat with the remaining 8 pieces for a total of 9 dinner rolls.
Final proof and baking
Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. Once proofed, brush the top with an egg wash (egg yolk + water) or a milk wash (milk or cream).
Pre-heat oven to 350°F / 180°C. When the oven is preheated, place the pans in the oven to bake.
With bread rolls, it would only take about 20 – 25 minutes. But bread loaves can take longer (up to 35 minutes).
If you need to bake further after the bread has turned a golden brown color, just place a piece of foil over the bread to prevent the crust from burning. A dark brown crust is really delicious, but make sure to prevent it from burning!
I like to bake the bread until it reaches an internal temperature of about 190°F / 88°C.
Once baked, remove the bread from the oven and let it rest just for a few minutes.
Then turn it out on to a wire rack to cool down.
How to enjoy this bread
This Japanese milk bread is easier to cut through when it’s at room temperature because of how soft it is. But you’re more than welcome to tear right into it while still warm! 🙂
My husband has declared this to be the best “regular” bread he’s ever had (because croissants still come first!), and constantly requests for it.
Enjoy it any way you do any other type of bread. Butter, jam, Nutella… any spread will be perfect with it.
I also make these Japanese egg salad sandwiches with this bread as well.
I’ve made other flavors of this bread as well and can’t wait to share them with you guys. Once you give this recipe a go, you’ll soon realize why this Japanese milk bread (aka Hokkaido milk bread or Shokupan) is so popular all over the world. And you’ll be inspired to make lots of different flavors as well.
Can I make this recipe by hand?
Yes! Since it’s a sticky dough, you have to patient with it.
Follow the recipe to mix the dough. Use a wooden spoon or a danish dough whisk to mix all the ingredients (except butter). You will end up with a really scraggly looking, sticky dough.
At this point, cover the bowl with plastic wrap and let it rest for 20 – 30 minutes. This resting time will help with gluten development.
After about 30 minutes, the dough should have transformed into a sticky but stretchy dough.
At this point, add melted, but cooled butter. Coat your hand with a little of the butter as well, and start to stretch the edges of the dough towards the middle. Slap the dough in the bowl to incorporate the butter into the dough and to knead it at the same time. You will have to knead by hand like this for about 5 – 7 minutes, until the dough surface begins to look smooth.
Proof the dough in the fridge overnight, OR in a warm place until doubled in size, and then proceed with the rest of the recipe.
Can I make this in a bread machine?
I haven’t tried that because I don’t own a bread machine, but you should be able to.
Remember this is a sticky dough, so don’t be tempted to add extra flour to rectify this. The kneading will bring the dough together.
Tips for perfecting Japanese milk bread recipe
Get the consistency of the tangzhong correct. It should be like a thick paste when at room temperature. This ensures that it adds the right amount of moisture to the bread loaf.
Make sure the tangzhong is at room temperature when it’s added to the dough.
Activate the active dry yeast to make sure the yeast is still active, and to make sure it dissolves well.
Make sure to not let the salt come in direct contact with the yeast.
Use bread flour to get the chewy texture and for better gluten development.
Add a little dry milk powder to get a milky taste and an even softer texture.
The dough will be very sticky. Knead the dough until the gluten develops properly. The dough will turn from a sticky, scraggly dough to a shiny, smooth, tacky dough.
Prep your loaf pan (or square pan for dinner rolls) by brushing them with butter. You can additionally coat it with flour too.
Do not allow the bread loaf to cool down to room temperature while still in the loaf pan. The condensation can cause the bread to become soggy.
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Japanese Milk Bread
Ingredients:
Tangzhong
- 60 mL water ¼ cup
- 60 mL milk ¼ cup
- 23 g bread flour 2 tbsp
Japanese Milk Bread
- Tangzhong room temperature
- 120 mL milk ½ cup, lukewarm
- 7 g active dry yeast 2 - 2 ¼ tsp
- 50 g sugar ¼ cup
- 15 g dry milk powder 2 tbsp
- 1 egg
- 350 g bread flour about 2 ⅔ cups, spoon and leveled
- 1 tsp sea salt
- 58 g unsalted butter softened, 4 tbsp / ½ stick
Instructions:
Tangzhong
- Place the water in a small saucepan. Add the bread flour and whisk until you have a smooth mix with no lumps. Add the rest of the milk and whisk to combine.
- Heat over medium heat while whisking constantly until the mixture thickens. The resulting mixture should have a thick, pudding-like consistency.
- Scrape the mixture into a bowl and then cover with plastic wrap. Make sure the plastic wrap is touching the surface of the tangzhong to prevent a skin from forming on top.
- Allow the tangzhong to cool to room temperature.
Japanese milk bread dough
- In your mixing bowl, place the lukewarm milk and dissolve about 1 tsp of the sugar in the liquid. Sprinkle the yeast over the milk and stir gently to mix. Allow the milk + yeast mixture to stand for about 10 - 20 minutes until the yeast is activated. The mixture should become bubbly and frothy on the surface.
- Once the yeast is activated, add the milk powder (if using), the rest of the sugar, tangzhong, the egg, flour, and finally the salt.
- Using a spatula, mix the dough to combine the ingredients and to help form a scraggly dough.
- With the dough hook attached to your mixer, knead the dough for about 5 minutes on a low speed (speed 2 or 3). The dough will be very sticky and stick to the sides, but continue mixing and the dough will start to come together.
- After 5 minutes of kneading, add the butter in 3 - 4 additions, mixing for about 20 seconds in between. Scrape down the sides and the bottom of the bowl to make sure the dough mixes well.
- Once all the butter is incorporated into the dough, turn up the speed to 4 - 5 (medium speed) and knead for a further 5 - 7 minutes. Scrape the bowl once or twice while kneading.
- The dough should become smooth, satiny and pull off cleanly from the sides of the bowl.
- Place the dough on a lightly floured surface and shape the dough into a ball. Then place the dough back in the mixing bowl and cover with plastic wrap.
- Keep the bowl in a warm place and allow the dough to double in size (about 1 - 2 hours, depending on the weather/ambient room temperature).
- When the dough has proofed in a warm place, you can transfer it to the fridge for a couple of hours just to make it a little easier to handle. THIS IS AN OPTIONAL STEP.
- Alternatively, place the bowl in the fridge and let it slow proof for about 12 hours. The dough will also be easy to handle when chilled.
- Once the dough is proofed and you’re ready to shape the dough, prepare the loaf pan. Butter 1 - 4.5 x 8.5 inch loaf pan and dust the pan with flour. If making dinner rolls, butter a 9 or 8 inch square cake pan, and dust the sides with flour. Set aside until needed.
- Turn the dough out onto a lightly floured surface and press all the excess air out of the dough.
Japanese milk bread loaf
- Weigh the dough, and divide it into 4 equal portions.
- Roll out each dough portion into a six inch (approximately) square.
- Fold the opposite corners of the square in towards the middle.
- Roll up this piece of dough, starting from the pointed end. Make sure you roll up the dough firmly, and a little tightly. If it’s too loose, you may end up with large holes in the baked bread.
- Once you’ve rolled up the dough to the top, fold the pointed edge in and pinch the seam to seal.
- Place the rolled up dough in the dough pan, seam side down. There will be 4 rolls per loaf pan.
- Repeat with all the dough portions and place them in the loaf pan.
- Cover the loaf pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours depending on the ambient room temperature. The dough should rise to just below the top of the loaf pan.
Japanese milk bread rolls
- Divide the dough into 9 equal pieces.
- Roll each piece into smooth, round dough balls and place them in the square baking pan, with about ¼ - ½ inch of space between each ball. Each square baking pan should have 9 rolls each.
- Cover the baking pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours, depending on the ambient room temperature.
Baking the bread
- Preheat oven to 350°F / 180°C. Once preheated, AND the bread is proofed, brush the top of the bread dough with a milk wash (for a more matte crust), or an egg wash (for a glossy crust). Bake in the preheated oven for 30 - 35 minutes (for the loaf), or 20 - 30 minutes (for the bread rolls). If the bread starts to caramelize too much in the oven, place a piece of foil over the surface of the bread to prevent it from burning.
- If you have a thermometer, bake until the internal temperature is about 190 - 205°F (88 - 96°C).
- Remove the loaf pan / baking pan from the oven and let it cool for a few minutes.
- Turn the dough out onto a wire rack and let it cool down further.
- This bread is easier to slice when at room temperature, but can be enjoyed warm too.
Tips & Tricks
- If you make a small indent on the dough with your finger tip and it bounces back slightly, then it's ready to be baked.
- If the indentation stays, it's starting to over-proof, so bake it as quickly as possible.
- If the bread deflates when poked with a finger, then it has definitely over-proofed and may need to be re-done.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Michele says
Hi, Dini, I am planning to do just the dough part in my breadmachine which seems successful for one of the commenters here. The only part I am skeptical of is adding the butter in 4 separate times. Can all the butter be added in the beginning together with the tangzhong, bread flour, etc? (I wish I can ask Ricky this but I was not able to reply to his comment directly.) Thanks for this recipe!
Dini says
Hi Michele
I’m not very familiar with using a bread machine unfortunately. But the reason why I add the butter a little at a time, is to allow the butter to mix well with the dough. Adding it later, allows gluten to develop in the dough before adding the butter.
You can add all the butter in one go, and let the bread maker take time to mix it in. You could also add it at the beginning as the butter will mix in much easier, but you have to make sure that enough gluten has developed in the dough before proofing it. This is done via a “window pane test”. Other wise the bread might have a crumbly texture, and also might be dense as well.
I hope that helps!
Michele says
Thanks so much for your prompt response, Dini. I went ahead and baked it today, just took out of the oven over an hour ago, and it was a success! I converted your recipe, did the tangzhong, the yeast activation and all, to incorporate into my breadmachine to do the work of the dough. I added the butter in between the bread flour at the top so it mixes it in at a slightly later time, and put the salt last. The dough came out perfect, window pane test passed. I reduced the rise time since the breadmachine has already done the first proof on the dough. For the second proof in the loaf pan, I did two hours. The only down side was the loaf pan size stated in the recipe. It was too small. The top kinda overflowed over the pan like a huge mushroom. If only I could upload a photo to show you. I will use a larger loaf pan, perhaps a 9×5 next round. The bread was soft, fluffy, chewy and delicious! Thanks so much for this recipe, Dini!
Wilda Bezet says
I just read this recipe/article through, but I have not made it yet. I know it is going to be good and I will get back to you. Thank you for sharing this well explained recipe.
Danni says
This is my go to for sandwich bread and also hot dog and burger buns. Every person that I’ve fed it to has raved
Dini says
That’s wonderful, thanks so much for letting me know Danni! 🙂
Em Bolt says
Hi Dini is it possible to make 1 loak from dough rather than 4 small rolls?
Dini says
Hi Em
Yes it is possible. However, make sure you proof the dough properly because if it is underproofed it will crack as it bakes. The four rolls minimizes this cracking.
I hope that helps
Stephanie says
Hi Dini, what type of milk is best to use in this recipe to get the best results?
Dini says
Hi Stephanie
I use full fat milk for this recipe. Since I add milk powder, the flavor of milk comes through because of the milk powder as well.
However, I have also used oat milk and vegan butter (and left out the milk powder) to keep it dairy free and the loaf still came out really well.
I hope that helps!
Stephanie says
Thank you Dini, so much for your help.
Rumi Nielson-Green says
Can this be made in a Pullman loaf pan? If so, what adjustments should I make?
Dini says
Hi Rumi
Unfortunately I have not made this in a Pullman loaf, so I cannot be sure of the adjustment that need to be made to the recipe.
Taneli says
I love this recipe! I have made it into a loaf for katsu sando, dinner rolls for burgers, and into hot dog buns. All of them have came out perfect. Thank you so much for this awesome recipe!
CC says
This came out beautifully! Big hit with my family and it was my first time making bread from scratch. I sub milk powder for oat milk and water. I also sub bread flour with all purpose bread and it came out great! Soft fluffy and delicious!
Jamie Vaughn says
This recipe is wonderful and the bread soft and delicious. I’ve made it numerous times with great results every time.
I do have a question: can I double this recipe? We enjoy this bread so much it rarely makes to the next day! I would love to have some of this bread for sandwiches.
Dini says
Hi Jamie
You can double the recipe if you have a mixer that is large enough to knead double the quantity of dough. If you have a standard mixer, it might be more difficult to knead the dough properly to get the right texture.
I hope that helps
Jamie Vaughn says
Thank you it helps me a lot. I have a commercial Kitchen Aide I think can handle it. I’ll let you know how it turns out.
Samvidha says
I would like to know what quantity of instant dry yeast would be swapped for the active dry yeast mentioned and we have to put instant dry yeast directly to the flour right ?
Pam says
Do you have to divide the dough to make a loaf or can you just roll all the dough into a loaf?
Dini says
Hi Pam
Yes you can roll it into 1 loaf. Just be mindful of the proofing, as if the loaf is not proofed properly it will crack as it bakes.
I hope that helps!
Silvia says
My dough was really wet and sticky.
I Mixed it for over the time requested and it wasn’t coming away from the bowl.
I still used the dough and made Cinnamon scrolls, but it was really hard as the dough kept ripping as I was trying to roll it.
But the end result was amazing, the bread was so soft and pleasure to eat.
Can I add more flour next time
Dini says
Hi
The kneading time will vary depending on the mixer and speed. It can also vary depending on the flour and protein content as well.
If the dough was ripping, then the gluten wasn’t developed properly which also explains why the dough was really sticky. The dough will become tacky as it develops gluten during the kneading stage. If the dough did not pull off cleanly from the sides, then it wasn’t kneaded enough to form the gluten.
I would recommend kneading it longer until the dough becomes tacky, and pulls off the sides OR passes the window pane test.
You can add more flour, but if you add too much, you will end up with a dough that is not as soft, or even dry and heavy.
I hope that helps!
Amy Braley says
Love this recipe! Super easy to follow, although, I inadvertently forgot to add the butter… it is delightful. Thank You
Andrea Alban says
You should’ve converted the grams to cups.
Dini says
Hi Andrea
The ingredients have been converted to cups already. But I still recommend weight measurements for accurate, consistent results as volume measurements can vary and result in bread that is not as soft.
Hope that helps
Clare says
My husband and I love this receipe for Japanese milk bread better and softer than sour dough bread . Delicious.
Tom Younger says
I wish i could post the picture of my attempt here! Thank you so much for your extremely elaborate explanations and images, this is the thing that takes your guide to a much higher level than everyone else’s. Simply WOW
thank you so much
Kathy Coury says
Can one use a gluten free flour?
Thank you
Dini says
Hi Kathy
Gluten is required for the texture of this bread, and it will be harder to make bread with gluten free flour.
I do recommend following a bread recipe that has been developed with gluten free flour, so you know you will get the desired results!
I hope that helps!
Kristi Bee says
Thank you so much for posting this recipe! I have a question before I make it. Do you know if it’s possible to do the second proof in the fridge overnight? I would love to have the dough ready to roll out and pop into the oven for for fresh bread at breakfast! Thanks again!
Dini says
Hi Kristi
Unfortunately you cannot do the second proof in the fridge, as there’s no way to check if the dough has proofed enough before baking. This could result in a dense loaf that is underproofed.
For best results the loaf should proof at room temperature (warm room temperature), so you can ensure it proofs properly before baking.
I hope that helps!
Farzana Akter says
I have no stand mixture. Can u give me tips to easily reomve dough stickiness. Please. I kneading it about 1 hour. Still it was sticy.
Dini says
Hi Farzana
Unfortunately it is very tricky to knead a dough that has a higher hydration. It’s the high hydration that makes this dough very soft!
With some high hydration dough, I like to keep the dough covered for about 1 hour in a cool place to let the gluten develop on it’s own, so that it’s easier to knead afterwards. The more gluten that develops the less sticky the dough becomes.
It will still be sticky after resting for an hour, but hopefully there will be some gluten that has developed which will make the kneading process easier.
Hand kneading is going to be inherently harder unfortunately, but I hope this technique can make it at least a little easier!
I hope that helps!
Ricki says
I put everything in my old bread machine on the dough setting & it does the work. Come out perfectly.
Michele says
Hi Ricky, I am thinking of doing the dough in my breadmachine too. May I ask how you added the butter at 4 separate times? Or did you add the butter as per breadmachine instructions?
Emily Bunbuns says
I’ve made this at least 10 times for buns and tweaked it just a little but this recipe is absolutely incredible. I followed the weight measurements exactly – 15g of milk powder is more like 3 Tbsp btw. I’ve done an overnight proof in the fridge and proof for a few hours. Both turned out successful. She says it will ruin you for other breads – she is correct. I’ve hooked a number of people on it and they’ve said they dream about these buns. As do I.
Lauren C. says
I followed your recipe for the dinner rolls. I did the first prove in the frig overnight and the dough did get quite warm when kneading so it doubled in the first hour in the frig but then didn’t grow anymore. Everything seemed to go well after that but when I went to try a roll it had a very strong vinegar smell. Tastes okay if I hold my nose haha Any ideas what went wrong? My yeast was active. But maybe my yeast was stale even though it activated? Or the dough was overproved in the frig overnight?
Lauren C. says
I also want to say I really appreciated your thorough instructions!
I researched what could cause the vinegar smell and it looks like my dough over-fermented during the first prove because the dough got so warm during kneading. I could try decreasing the yeast by 10% or somehow cooling the dough after kneading (freezer?).
Nel says
Thank you for the wonderful recipe. Love it! ❤️
Alex says
This bread is ridiculously good!
Thank you so much for sharing this recipe and for your detailed instructions.
I’m new to bread making, and honestly can’t believe I can achieve such texture and taste at home.
Have you ever tried baking this in a Pullman loaf pan – and if so, what size pan would did you use?
Best Regards
Michelle says
delightful
Rebecca says
Really easy to follow. Didnt have unsalted butter so left out the salt. Pillow soft texture, tastes amazing
Deli says
Hi Dini,
I Have made this delicious bread twice now. the first time I proofed at ambient temperature, about 30C.
The second time, I shaped the dough into a ball and placed it in the fridge at 8C overnight.
9 hours later, the ball looked over-proofed, maybe. The surface was not looking stretched but had dimples.
I went on and shaped the dough into 2 logs and placed each in a loaf tin 20cm
x 12cm and proofed for 30 minutes.
Halfway through the proofing time, the crust tore.
I baked the loaves, which rose nicely and tasted good anyway.
My question is, shall I reduce the yeast for overnight proofing to have a perfect crust? If so, how much yeast would you recommend?
Many thanks
Dini says
Hi Deli
The reason why the crust usually tears during proofing is because either the loaf over-proofed, or the gluten wasn’t developed sufficiently. The dough can also tear during the cold proof if the gluten wasn’t developed properly. If the dough tears during baking, it’s because it was under-proofed.
I usually always proof my dough in the fridge, and have never adjusted the amount of yeast I add. The dough can proof up to double the amount in the fridge. IF it proofs MORE than that, then you need to keep the dough in a colder place in the fridge so the dough cools down faster (if it has warmed up too much during kneading).
I hope that helps
Deli says
Thank you Dini, this is super helpful! I shall increase my kneading time 🙂
Jo muscat says
Thank you so much! You have taught the world the magic of pillow soft bread at their finger tips!
Your efforts to teach this recipe has brought so much glee to my family ♥️
Constance says
Absolutely the best milk bread I have made and tasted. Followed instructions exactly. Thanks for the pictures of the process, extremely helpful visual guides! I used parchment paper in the pan as slings instead of oiling the pan.
Neelu Dhavan says
this recipe sounds amazing, yet simple.. and I would love to give it a try.. just one question – can I use a microwave convection oven to bake these? will the temperatures/ times change much?
Thank you!
Dini says
Hi Neelu
Do you mean convection oven or microwave? I haven’t made bread in a microwave before. As far as I know, this bread recipe won’t work in a microwave.
I hope that helps!
Neelu Dhavan says
It’s a microwave cum convection oven. But I’m guessing convection oven timings and/or temperatures will also need to be adjusted?
D C says
I made this because I tried it in a restaurant and loved it. For some reason mine was really tasteless. Why would this be? I followed the recipe exactly and used the powdered milk.
Dini says
Hi D C
Usually bread tastes bland because there isn’t enough salt. Each person’s seasoning amount is different, so maybe you need a little extra salt in your dough to make all the other flavors stand out.
I hope that helps!
Dexter says
The best recipe by far. Very soft, squeezy, fluffy, tasty. The idea of making tanzhong and add it into the mix is genious ifea.
Trish says
Thank you for such a wonderful recipe. I’ve made the Bread loaf and the Dinner rolls and each came out perfectly soft, fluffy, and tender.
Trish says
I have tried numerous recipes for dinner rolls and this is by far the best. I followed the recipe exactly and each time I got perfect results. I made the bread loaf and the dinner rolls and both were tender, soft and fluffy.
I plan to make the dinner rolls for our Easter dinner. Can this recipe be doubled or should I make individual batches?
Thank you for sharing this wonderful recipe. It will be my go to recipe from here on.
Dini says
Hi Trish!
I’m so glad that you liked this recipe!
I usually only make 1 batch at a time because I find that my mixer cannot handle more than 500g flour at a time when making bread. The result is that the dough doesn’t knead properly and I end up having to knead by hand. The most I am comfortable making in my mixer is about 1.5 times the recipe.
If you have a larger, more powerful mixer, this wouldn’t be an issue! However, if you have a standard mixer, I don’t recommend doubling the recipe.
I hope that helps!
Trish says
Thank you Dini. I have a kitchen aide stand mixer prof, so I,m going to try a double batch. Most other bread recipes I knead but hand, so if the mixer can’t handle it, I’ll mis by hand.
Thank you again for this fantastic recipe.
Susie says
Wow! This is an amazing recipe! Thank you! I’ve always wanted to try a recipe with the mix before.
Tania says
Thanks for another amazing recipe. Perfect first time I made it
Joanna Marks says
Finally found the bread of my dreams! It turned out perfect the very first time I made it. I will be making this again and again. Thanks for such a great recipe! I used instant yeast ( 1 3/4 tsp. ) and proofed the first time in my Instant Pot.
Jill says
I’ve made this both with non dairy and dairy ingredients and it’s a hit both ways. They are so fluffy and so perfect for making a classic pbj sando
Abino says
Hello Dini!
One of the top 10 best info recipe sites!
Made this last night to have with supper with friends
Used a 9 inch round pan because thats what I had.
Great looking finish and taste but found it a little dense and I think it was because I used evaporated milk which as 60% of the water removed. I used it one for one and think it should have been mixed with equal amoints of evo milk and water.
On mixing the tell tail story was the dough was not a loose product
Next time I will just use regualr milk.
Dini says
Hi Abino
Thank you for your lovely comment! 🙂
The bread can turn dense if the hydration is lowered, and you are absolutely correct that the evaporated milk could have done that.
The bread can also be dense if it’s not proofed properly before baking too!
You can also add a little extra water to get the same soft consistency too.
I hope that helps!
Abino says
Thankyou. Made the bread and was everyrhing you said it was.
Just as a point of interest the ratio of 5-1 for the tangzhong mentioned works out to 4.2-1, if my math is correct. Is this your ajustment to the recipe you use, and can you use this formula to most yeasted bread recipies, including pizza!
Czarina M says
AHHHH SOOOO SOOOOFT Just made this and it’s THE b e s t dinner roll recipe. Thank you so much!!! Been making different version of bread rolls and this will be my go to recipe from now on. Thank you!!!
Erum says
Please give me the quantity of instant yeast as I have that.
Dini says
Hi Erum
I would recommend checking the manufacturer’s substitution guide. Some brands suggest 1:1, while some also suggest only using 75% of the weight in instant yeast.
Instant yeast is also more active, so proofing times can change.