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!
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!
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.
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.
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.
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.
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.
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!
Fluffiest Dinner Rolls
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
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.
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