These Milk Bread rolls—also known as Hokkaido Milk Bread or Japanese Milk Bread—are famous for one thing above all else: softness. They’re light, fluffy, mildly sweet, and have that signature melt-in-your-mouth texture that makes them completely irresistible. The crumb is incredibly tender, almost cotton-soft, and each bite feels rich without being heavy.
This milk bread had me the moment I saw its deep golden top coming out of the oven. There’s something incredibly satisfying about pulling apart a warm roll and watching the steam escape. My favorite way to enjoy it is the simplest: generously spreading butter over the soft crust and letting it melt into the bread. Every bite is warm, buttery, and unbelievably comforting.
If you’ve ever wondered what makes milk bread so special compared to regular white bread, this is it: the texture and richness are on a whole different level. Milk bread is softer, more flavorful, and has a delicate sweetness that feels intentional rather than sugary. It’s the kind of bread that tastes amazing on its own, without needing toppings or fillings.
Traditionally, milk bread is made using a technique called tangzhong. This involves cooking flour with water or milk into a paste before mixing it into the dough. That starter is what gives milk bread its famously soft crumb and extended freshness. While it’s a great method, it can feel intimidating or unnecessary for home bakers.
This recipe takes a simpler, more approachable route while still delivering that classic milk bread texture. There’s no tangzhong required here, yet the rolls still turn out soft, fluffy, and foolproof every single time. It’s perfect if you want bakery-style milk bread without extra steps or complicated techniques.
These rolls are ideal for breakfast, sandwiches, or just snacking straight from the cooling rack. Once you experience how soft and tender homemade milk bread can be, it’s hard to look at regular white bread the same way again.
Milk Bread
These Milk Bread rolls—also known as Hokkaido Milk Bread or Japanese Milk Bread—are famous for one thing above all else: softness. They’re light, fluffy, mildly sweet, and have that signature melt-in-your-mouth texture that makes them completely irresistible. The crumb is incredibly tender, almost cotton-soft, and each bite feels rich without being heavy.
Ingredients
- 1 tbsp active dry yeast
- 1/4 cup warm water 105-115 F
- 2/3 cup warm milk
- 2/3 cup heavy cream
- 1 large egg
- 1/3 cup of sugar
- 1 ½ tsp salt
- 4 cups all-purpose flour plus up to 3 tbsp. extra
For the Egg Wash:
- 1 large egg
- 1 tbsp milk
For the Sweet Glaze:
- 2 tsp water
- 3 tsp sugar
Instructions
Step-By-Step Instructions
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Notes
- Bread can be stored at room temperature in a covered container for up to three days. You can heat it in the microwave for 12-15 seconds, if desired.
- The dough will literally make some slapping sounds during kneading, and this is your sign that the dough is ready.
- Do not add too much of extra flour to the dough, or you will end up with a dry dough. You want it nice, smooth and elastic. A little tackiness is perfect.
- You can either shape the dough into buns or into 2 loaves as instructed in the recipe.
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