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Perfectly Fluffy Dinner Rolls

April 15, 2021 by Lucy Parissi Leave a Comment

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Perfectly Fluffy Dinner Rolls using the Japanese milk bread method. Incredibly soft and light and perfect for completing your dinner.

Flavour your fluffy Tangzhong rolls with garlic and cheese, top with seeds – any which way they will be winners!

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Japanese milk bread rolls in a ceramic dish

The bread rolls use the Tangzhong method which sounds complicated but in fact could not be easier.

All it means, is that the bread dough is enriched with a water roux starter which guarantees cloud fluffiness. Take a look at my Japanese Milk Bread recipe for more on this intriguing method!

The dough is best made in a stand mixer or bread maker as it can be labour intensive to make by hand. Let’s take a look at these milk bread rolls recipe step by step!

Once you master the basic recipe you can flavour your dinner rolls with garlic butter, cheese, herbs or all of the above!

Fluffy dinner rolls with cheese and herbs in a round glass pyrex dish

HOW TO MAKE THE FLUFFIEST BREAD ROLLS EVER!

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the tangzhong starter (water roux). Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and cool.

Warm the milk (in a microwave or the hob) until just tepid. Add the starter and stir well to combine.

Tangzhong water roux in a pan

Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer (or use a hand mixer) fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg.

Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. 

Transfer the dough into a greased bowl, cover and allow to rise until doubled, about an hour.

milk bread dough before and after first rise collage

After the proving, tip the dough on a lightly floured worktop and knock it back. Divide the dough into nine equal portions. Flatten each piece then fold the edges inwards.

folding dough to make dinner rolls

Roll in the palm of your hand into a ball and place into the prepared dish. Cover with greased clingfilm and set aside for an hour or until doubled in size.

rolling dough into a ball

Preheat oven to 180C (350F). Brush the bread rolls with the egg wash and sprinkle with any toppings if using. Bake for 25-30 minutes, covering with foil in the rolls are browning too quickly. Cool slightly before serving.

Glass baking dish with fluffy dinner rolls before and after baking

MILK ROLL VARIATIONS

  • Add garlic granules and chopped chives or any type of herbs you like!
  • Topping suggestions: sesame seeds, poppy seeds, everything bagel seasoning, grated cheddar.

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HAVE YOU MADE MY FLUFFY MILK DINNER ROLLS RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Japanese milk bread rolls in a ceramic dish

Fluffiest Dinner Rolls

Lucy Parissi | Supergolden Bakes
These fluffy dinner rolls use the Tangzhong starter method which guarantees cloud fluffiness.
5 from 1 vote
Print Rate
Course: Bread
Cuisine: Asian
Keyword: Fluffy Dinner Rolls, Milk Bread Rolls
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Proving (rise) Time: 2 hours hours
Total Time: 2 hours hours 45 minutes minutes
Servings: 9 rolls
Calories: 217kcal
Prevent your screen from going dark

Ingredients

For the starter

  • 2 tbsp bread flour
  • 120 ml (½ cup)

Dinner Rolls

  • 350 g (2 ⅓ cups) bread flour , more if needed
  • 2 tbsp sugar
  • 2 tbsp skimmed milk powder (optional)
  • 2 tsp rapid rise yeast
  • 120 ml (½ cup) whole milk
  • 1 egg , lightly beaten
  • 30 g butter , super soft or melted and cooled
  • 1 tsp salt
  • butter to grease the baking dish

Egg Wash

  • 1 egg lightly beaten
  • seeds or everything bagel seasoning optional

Instructions

Make the starter

  • Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and allow to cool before adding to the dough.

Make the dough

  • Warm the milk (in a microwave or the hob) until just tepid. Add all the starter and stir well to combine.
  • Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg.
  • Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. Stretch a small piece between your fingers (windowpane test) to see if it is ready to prove.

First Rise

  • Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until doubled in size.

Second Rise

  • Generously grease a ceramic dish with butter.
  • After the proving, tip the dough on a lightly floured worktop, knock it back and leave to stand for 5 minutes.
  • Divide the dough into 9 equal portions. Roll each portion into a ball and place into the prepared dishs . Cover with greased clingfilm and set aside for an hour or until doubled in size.
  • Preheat oven to 180C (350F). Brush the bread rolls with the egg wash and sprinkle with any toppings if using.
  • Bake for 25-30 minutes, covering with foil in the rolls are browning too quickly. Cool slightly before serving.

Notes

Bread maker method: To make the dough in a bread maker, add the milk, starter and egg to the container. Top with the flour, salt, sugar, yeast, garlic and skimmed milk powder. Make sure the yeast does not touch the wet ingredients.
Select the dough setting and add the butter when a soft dough has formed – after several minutes of kneading. The bread machine will mix the dough and do the first round of proving. 

Nutritional Info

Calories: 217kcal | Carbohydrates: 35g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 313mg | Potassium: 128mg | Fiber: 2g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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