Fluffy Milk Bread Rolls Recipe

Our foolproof Fluffy Milk Bread Rolls recipe yields incredibly soft, slightly sweet, and pillowy-soft homemade rolls. Perfect for dinners, holidays, or everyday sandwiches. Includes step-by-step instructions, timings, and nutrition info.

Prep Time: 30 minutes (plus 1.5 – 2 hours rising time)
Cook Time: 20 – 25 minutes
Total Time: 2 hours 30 minutes (approximately)
Course: Side Dish, Bread
Cuisine: Asian-Inspired, American
Keyword: fluffy milk bread, soft dinner rolls, homemade bread, tangzhong method
Yield: 12 rolls
Calories: 210 kcal per roll

There’s nothing quite like the smell of freshly baked bread filling your home. These Fluffy Milk Bread Rolls are a game-changer. Using a Japanese technique called Tangzhong (a cooked flour paste), these rolls achieve an unparalleled level of softness, moisture, and fluffiness that stays that way for days. They are slightly sweet, incredibly tender, and perfect for soaking up gravy, making a stellar sandwich, or simply enjoying warm with a pat of butter.

Why This Recipe Works:

The Tangzhong Method: Pre-cooking part of the flour and liquid gelatinizes the starches, allowing the dough to absorb more moisture. This results in a softer crumb and a longer-lasting roll.
Full-Fat Milk & Butter: Using whole milk and good-quality butter ensures a rich, tender texture and delicious flavor.
Step-by-Step Guidance: We break down the process with clear instructions and timings, making this advanced technique accessible to bakers of all levels.

Table of Contents

Equipment

Stand mixer with a dough hook attachment (highly recommended) or a large bowl for hand kneading
Small saucepan
Whisk
Digital kitchen scale (for accuracy) or measuring cups/spoons
Large bowl for rising
Plastic wrap or a damp kitchen towel
9×13 inch baking pan

Ingredients

For the Tangzhong (Flour Paste):

3 tablespoons (43g) water
3 tablespoons (43g) whole milk
2 tablespoons (20g) bread flour

For the Dough:

1/2 cup (120ml) whole milk, lukewarm (about 110°F/43°C)
2 1/4 teaspoons (7g) instant yeast (or 1 packet)
2 1/2 cups (315g) bread flour, plus more for dusting
1/4 cup (50g) granulated sugar
1 teaspoon (6g) fine sea salt
1 large egg, at room temperature
4 tablespoons (57g) unsalted butter, softened and cut into small pieces
Neutral oil or non-stick spray for greasing the bowl

For the Topping:

1 tablespoon whole milk or heavy cream, for brushing
Optional: Sesame seeds or flaky sea salt

Instructions

1. Make the Tangzhong

Time: 5 minutes | Intensity: Low
In a small saucepan, whisk together the water, milk, and bread flour for the Tangzhong until no lumps remain. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a paste and lines form in the bottom of the pan when you whisk (about 3-5 minutes). Transfer the Tangzhong to a clean bowl and let it cool to room temperature.

2. Activate the Yeast

Time: 5 minutes | Intensity: Low
In the bowl of your stand mixer, combine the lukewarm milk and instant yeast. Let it sit for 5 minutes until it becomes slightly frothy. This confirms your yeast is active.

3. Make the Dough

Time: 15 minutes (mixing/kneading) | Intensity: Medium (for the mixer!)
Add the cooled Tangzhong, bread flour, sugar, salt, and egg to the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients come together into a shaggy dough (about 2 minutes).
Increase the speed to medium and knead for 5 minutes until the dough is smooth and elastic.
With the mixer running on medium, add the softened butter one piece at a time, allowing each piece to be fully incorporated before adding the next. This will take about 3-4 minutes. The dough will become very soft, slightly sticky, and will slap against the sides of the bowl.
Continue to knead for another 3-5 minutes, until the dough is very smooth, elastic, and passes the “windowpane test”: take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing, it’s ready.

4. First Rise (Bulk Fermentation)

Time: 1 hour | Intensity: Low (waiting)
Lightly grease a large bowl with oil. Form the dough into a smooth ball and place it in the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Place the bowl in a warm, draft-free place and let the dough rise until doubled in size, about 60-90 minutes.

5. Shape the Rolls

Time: 10 minutes | Intensity: Low
Lightly grease a 9×13 inch baking pan. Punch down the risen dough to release the air. Turn it out onto a very lightly floured surface.
Divide the dough into 12 equal pieces (a kitchen scale helps for accuracy—each piece should be about 55-60g).
To shape each roll, take a piece of dough and pull the edges down and under, pinching them together at the bottom to create a smooth, taut top. Place the roll seam-side down in the prepared pan. Repeat with the remaining dough, arranging the rolls in 3 rows of 4.

6. Second Rise (Proofing)

Time: 30-45 minutes | Intensity: Low (waiting)
Cover the pan with a clean kitchen towel and let the shaped rolls rise in a warm place until they are puffy and have filled the pan, and when you gently poke one, the indentation slowly springs back. This should take about 30-45 minutes.
Meanwhile, preheat your oven to 350°F (180°C).

7. Bake the Rolls

Time: 20-25 minutes | Intensity: Medium (active baking)
Just before baking, gently brush the tops of the rolls with milk or cream. This will give them a beautiful golden-brown color. Sprinkle with sesame seeds if desired.
Bake for 20-25 minutes, or until the tops are a deep golden brown and the internal temperature reads 190°F (88°C) on an instant-read thermometer.

8. Cool and Serve

Time: 20 minutes (cooling) | Intensity: Low
Remove the pan from the oven and let the rolls cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool for at least 15-20 minutes before serving. This resting period allows the internal structure to set.

Notes

Yeast: If using active dry yeast, proof it in the lukewarm milk with a pinch of sugar for 5-10 minutes until frothy before adding other ingredients.
Kneading by Hand: This dough is very soft and can be sticky. Knead by hand on a floured surface for 12-15 minutes until smooth and elastic. It will be a great arm workout!
Make-Ahead: After shaping the rolls in the pan, you can cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for 1 hour to proof, then bake as directed.
Storage: Store cooled rolls in an airtight bag or container at room temperature for up to 3 days. They also freeze beautifully for up to 3 months. Thaw at room temperature and warm in the oven before serving.

Nutrition Information

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