This is our version of the standard Tangzhong Milk Bread, but of course we elevated it with fresh flour nutrition and Basic Blend convenience + performance!  If you've already tried this kind of bread you understand the allure, am I right?  If you haven't tried it, you're going to want to ASAP.  I know I'm biased to this recipe, but it is so soft, moist and perfectly sweet.  These rolls MELT in your mouth after they come out of the oven, I'm not convinced there is anything much better tasting :)

This recipe works perfectly for the softest dinner rolls, hamburger buns, hotdog buns, mini-loaves, cinnamon rolls, bubble bread, etc.  It's just the perfect tear apart softness. I can't say enough about it. 

Similarly to Unsifted Sweet Hawaiian Rolls (you gotta try those too!) these also use the tangzhong technique, but don't let that intimate you!  Most simply, it is just the combining of a small amount of milk, water and flour in a saucepan to thicken it up. We walk you through it step-by-step in our easy to follow recipe below.  Doing this creates a loaf that’s tender, moist, and stays fresh longer than loaves prepared the standard way. 

If you give these a try let us know what you think and/or tag @unsifted.kc on Instagram to share it with others! We so appreciate you sharing Unsifted with those you love. It's such a blessing to us! 

PS: We also linked our favorite Zojirushi bread machine which works perfectly with this recipe to make the dough. There are a couple Amazon affiliate links on this page but we both use and absolutely love each of the recommendations.

Happy Unsifted Baking!
Keira

Unsifted Japanese Milk Rolls

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Japanese Milk Bread IN OUR NEXT RELEASE **

PREP:   30 minutes

TOTAL: 2 hour 30 minutes

YIELD:  20 rolls (about 65-70g each)

INSTRUCTIONS

1.  Mill the fresh flour

• Set WonderMill ®  dial to 12:00 (clock position)
• Mill 2 ⅓ cups Unsifted ® Basic Blend
• Mill 1 cup Kamut ®

2.  Melt butter + Make warm flour mixture

• To a small saucepan, add ½ cup butter
• Stirring occasionally, heat butter until melted
• Pour into mixing bowl (sub: Zojirushi ® pan)
• To emptied saucepan, add ⅓ cup water
• Add ⅓ cup milk
• Measure and add ⅓ cup unsifted flour
• Using a whisk, mix until well combined
• Turn on low heat and whisk continuously until you can see streaks from whisk in bottom of pan while stirring
• Pour warm flour mixture into mixing bowl with butter

3.  Add remaining ingredients

Pro Tip: Ensure butter + warm flour mixture are cooler than 100F prior to adding the eggs, flour and yeast.

• Add 1 cup milk
• Add ⅓ cup honey
• Optional: Add 3 Tbsp brown sugar
• Add 2 tsp salt
• Add 1 Tbsp lemon juice
• Add 2 large eggs
• Recommended: Add ¼ cup dry milk powder
• Add remaining unsifted flour 
• Add 1 ½ Tbsp instant yeast

4.  Knead the dough + Rise

Pro Tip: Depending on the temperature of your kitchen this dough may take longer to rise than the Simple Sandwich bread. As long as you kneaded fully it will double, just give it time to do its thing

• Knead the dough until it bounces back slightly when pressed and windowpane effect is achieved, about 35-45 min. by hand (KitchenAid ® : use dough hook on speed #2. Knead about 18-20 minutes; pause every 2 minutes to cool motor. Zojirushi ® : Knead 22 minutes)
• Put dough in mixing bowl and cover with dish towel
• Let dough rise until at least doubled (about 45-85 min.)

5.  Shape + Rise + Egg wash + Bake

• Preheat oven to 375F
• Optional: Lightly coat hands + counter with olive oil (prevents dough from sticking)
• Gently deflate the dough to remove air bubbles
• Roll dough into 20 balls (about 70g)
• Set dough balls ½” apart in greased baking pan
• Cover and let rolls rise until doubled
• In a small bowl, mix 1 lightly beaten egg + 2 Tbsp water
• Gently brush tops of risen dough with egg wash
• Bake at 375F for 20-25 minutes or until golden brown  (190-195F internal temp.)
• Optional: Rub butter on tops of rolls while still warm

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STORAGE TIPS

Cooled rolls may be stored in an airtight container at room temperature for 3-5 days, or frozen for up to 3 months in a freezer bag.  Thaw at room temperature before enjoying.

(Note: Using the egg wash causes the bread to go bad faster, omit that step for longer shelf life or freeze immediately upon cooling to preserve) 

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VARIATIONS

Find our delicious VARIATIONS + TIPS on our hard-copy recipe card that is COMING IN THE FUTURE.

Share your #modernmilling creations! Tag @unsifted.kc

Keywords: Unsifted milk bread, freshly milled milk bread