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Fluffy Japanese Milk Bread Rolls

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Soft, sweet, and fluffy Japanese milk bread rolls made with butter and condensed milk, perfect for breakfast, brunch, or snacks.

Ingredients

Scale
  • 3 ½ cups (440g) bread flour
  • 2 ¼ tsp (7g) instant yeast
  • ¼ cup (50g) granulated sugar
  • 1 tsp (5g) salt
  • ½ cup (120ml) whole milk, warmed to 110°F (43°C)
  • ½ cup (160g) condensed milk
  • 5 tbsp (70g) unsalted butter, softened
  • 1 large egg
  • Extra butter for brushing (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) and sugar, then sprinkle the instant yeast on top. Let it sit for about 5–10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl or mixer bowl, whisk together the bread flour and salt. Make a well in the center.
  3. Add wet ingredients: Pour in the yeast mixture, condensed milk, softened butter, and egg. Mix on low speed or stir with a wooden spoon to combine.
  4. Knead the dough: Knead with a stand mixer dough hook on medium speed for about 10 minutes until smooth and elastic, or knead by hand on a floured surface for 12–15 minutes until soft and slightly sticky.
  5. First rise: Shape the dough into a ball and place it in a lightly greased bowl, cover with a damp towel or plastic wrap. Let rise in a warm spot for 60–90 minutes or until doubled in size.
  6. Shape the rolls: Punch down the dough gently. Divide into 8 equal pieces (about 80g / 2.8 oz each). Shape each piece into a smooth ball by pulling the dough edges underneath.
  7. Arrange in pan: Place dough balls seam side down in a greased 9×5-inch loaf pan or round cake pan, leaving space between each.
  8. Second rise: Cover and let the rolls rise for 45–60 minutes until puffy and nearly doubled.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through.
  10. Butter finish: Remove rolls from oven and immediately brush tops with melted butter.
  11. Cool and enjoy: Let rolls cool for at least 10 minutes before serving.

Notes

Do not skip the second rise for best fluffiness. Use bread flour for optimal texture. Warm milk to 110°F to activate yeast without killing it. Brush rolls with melted butter immediately after baking for a soft crust and shine. Kneading by hand is fine but takes longer. Store cooled rolls in airtight container at room temperature for up to 2 days or freeze individually for up to 2 months.

Nutrition

Keywords: Japanese milk bread, soft rolls, fluffy bread, condensed milk bread, homemade bread, easy bread recipe, sweet rolls

Find it online: https://emmaoven.com/fluffy-japanese-milk-bread-rolls-recipe-easy-homemade-soft-rolls-with-butter-and-condensed-milk/