Master the art of Japanese Milk Bread with our comprehensive guide

Introduction to Japanese Milk Bread

Japanese Milk Bread is a soft bread from Japan, known for its fluffy texture and slightly sweet flavour. Unlike typical breads, it uses a special tangzhong method, which involves cooking a mixture of flour and water before adding it to the dough. This process contributes to its unique softness and shelf life. Originating in Japan, this bread holds cultural significance and is a staple in Japanese cuisine, beloved for its delicious taste and texture.

Japanese Milk Bread 2 Ways: Dinner Rolls vs Loaf

Discussing the differences between making dinner rolls and a loaf of Japanese milk bread, we focus on two main aspects: the shaping and the proofing differences. Shaping techniques vary significantly between the two, as dinner rolls require individual portioning and shaping. At the same time, a loaf involves a singular, larger piece of dough being shaped to fit a loaf pan. When it comes to proofing, both methods involve a second proofing stage, but the duration and conditions might differ slightly to accommodate the different shapes and sizes, ensuring that both achieve their characteristic soft, fluffy texture.

Dinner Roll Method

Creating dinner rolls from Japanese milk bread dough involves a few detailed steps to ensure each roll is perfectly soft and fluffy.

  • Step 1: Start by portioning the dough into 75g pieces. This ensures each dinner roll is uniform in size.
  • Step 2: Take each 75g dough piece and use surface tension techniques to shape it. This involves gently pulling and tucking the dough underneath itself to create a smooth, tight ball.
  • Step 3: Place the shaped dough balls onto a baking tray, leaving enough space between them for the dough to expand during the second proofing.
  • Step 4: Allow the dough balls to undergo a second proofing. This is crucial for developing the rolls’ final texture and size.

Perfecting dinner rolls is all about precision and patience, from the initial portioning of the dough to the final proofing stage.

Loaf Method

Shaping and proofing a loaf of Japanese milk bread is slightly different from preparing dinner rolls but is straightforward with these steps.

  • Step 1: Divide the prepared dough into equal parts, depending on the size of the loaf pan you’re using.
  • Step 2: Shape each piece of dough into a smooth, oval shape and arrange them in the loaf pan. This might involve rolling or folding the dough to ensure it fits snugly in the pan and has a uniform shape.
  • Step 3: Once the dough is in the pan, cover it loosely with a damp cloth or plastic wrap for the second proofing. This allows the dough to rise and fill the pan, creating that classic loaf shape.
  • Step 4: After the dough has sufficiently risen, it’s ready to be baked into a beautiful, golden loaf.

Each step, from dividing the dough to the final proofing, is designed to ensure your loaf comes out perfectly every time.

Key Steps and Ingredients for Japanese Milk Bread

The Tangzhong Method

  • The tangzhong method involves cooking a mixture of flour, water, and milk before adding it to the bread dough.
  • This method contributes to the bread’s soft, fluffy texture by gelatinizing the starches in the flour.
  • It helps the bread retain moisture, leading to a tender crumb that stays soft for days.
  • By pre-cooking some of the flour, the tangzhong method allows the dough to handle more liquid, enhancing the bread’s softness.
  • The use of this technique is crucial for achieving the hallmark texture benefits associated with Japanese milk bread.

Yeast Types and Their Uses

Active dry yeast and instant yeast are two commonly used yeast types in bread-making, but they have some differences and specific activation tips.

  • Active dry yeast needs to be dissolved in lukewarm water before being added to the flour, which activates the yeast and ensures it’s alive and ready to help the dough rise.
  • Instant yeast, on the other hand, can be mixed directly with the dry ingredients without needing to be activated in water first.
  • While both types of yeast serve the purpose of fermenting the dough and making it rise, instant yeast is more convenient for beginners due to its ease of use.
  • Regardless of the yeast type chosen, using lukewarm water (ideally around 105°F-115°F) is key to successful yeast activation without killing it.

The Role of Butter in Dough

  • Incorporating softened unsalted butter into the dough enhances its flavour and tenderizes the crumb.
  • Softened butter integrates more easily into the dough, ensuring an even distribution of fat for a consistent texture.
  • The process of adding butter involves mixing it into the dough after initial gluten development, which helps to maintain the dough’s structure without compromising its ability to rise.
  • Using softened butter at the right stage of dough mixing can improve dough consistency, leading to a soft and rich final product.
  • The technique of mixing in softened butter is a critical step for achieving the desired softness and richness in Japanese milk bread.

Recipe for Japanese Milk Bread

Creating the Dough

To make the perfect Japanese Milk Bread dough, follow these simple steps:

  1. Combine the Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, and yeast.
  2. Add Wet Ingredients: Gradually pour in warm milk, followed by melted butter, mixing until a rough dough forms.
  3. Knead the Dough: On a floured surface, knead the dough for about 10 minutes until it becomes smooth and elastic.
  4. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
  5. Shape the Dough: Once risen, punch down the dough and divide it into equal parts if making rolls, or shape it into a loaf.
  6. Second Rise: Place the shaped dough into your baking pan and let it rise again until puffy, about 30 minutes.
  7. Bake: Bake in a preheated oven following the specific temperature and time for the recipe.

Table: Ingredients and Measurements

IngredientMeasurement (grams)Measurement (tablespoons)
Flour500g~4 cups
Water50g~3.5 tbsp
Milk200g~3/4 cup
Yeast5g1 1/2 tsp
Sugar50g~4 tbsp
Salt10g1 3/4 tsp
Butter50g~3.5 tbsp


What makes Japanese Milk Bread different from other breads?
Japanese Milk Bread is softer and fluffier due to the tangzhong method.

Can I use all-purpose flour for Japanese Milk Bread?
Yes, all-purpose flour can be used for Japanese Milk Bread.

What is the tangzhong method and why is it important?
The tangzhong method involves cooking flour with water or milk to create a roux, making the bread softer.

How long does it take to bake Japanese Milk Bread?
It typically takes about 30 minutes to bake Japanese Milk Bread.