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by sanna last updated October 30, 2019 posted January 9, 2018 54 Comments

Japanese Milk Buns

Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own.

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Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own.

Japanese Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.

Okay, I have to admit that I found it hard to lift a finger and bake these Japanese Milk Buns last week. You see, I just came from a three- week vacation in the Philippines, and I felt like part of me was still there, breathing the fresh morning air and being amidst the haste and noise of the household.

I guess this is it. I am homesick. It felt so good to be back home to old, familiar places, eat the food, and the people, most especially to be with people that I have not seen for ages.

I decided to bake these Japanese Milk Buns because they remind me of the long trip back and forth: the long walk in airports, the layovers, the wait in the boarding gates and all. These caught my eyes during one of our long layovers, packaged very enticingly in 3s and glistened with toppings of sugar crystals. I savored each bite of the soft buns and promise to tackle copying it when I get back home.

Japanese Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.

I managed to get out of the homesickness rut and here we have it! And I think that baking session did me good as I cannot wait to tackle all the goodies that I had back in the Philippines.

My goodness, there are a lot of delicious goodies that I missed! JCo Donuts for one. If only I could eat each and every flavor in the stall, I would. I mean, I could, but I didn’t.

But to start, we have these soft and tasty buns that are popular in Asia. Also known as Hokkaido buns, these are distinct for their melt in your mouth texture. Milkier and tastier than a regular dinner roll, these buns will be your favorite bread to make.

Japanese Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.

Japanese Milk Buns: The Process

The Tangzhong

Making milk buns starts with a tangzhong or a starter. This is just a simple mixture of water, milk, and flour cooked together to form a paste. Once cool, we mix this paste with the rest of the dough ingredients.

Making the Dough and Kneading

The dough ingredients for milk buns are basic and common except for one: the milk powder. I used Nido whole milk powder because that is what we have. Otherwise, there are baker’s dried milk available and skim powdered milk will also work.

Just mix the dough ingredients with the tangzhong in a large bowl. Use a big wooden spoon to moisten the dry ingredients and once the dough gathers into a shaggy mass, turn it over in a floured surface. Knead the dough for about 15- 20 minutes.

Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture. These soft dinner rolls are perfect with any kind of jam or spread but are delicious on their own.

Characteristics of an Adequately Kneaded Dough:
  • The dough will turn from shaggy to smooth.
  • It will be elastic and can stretch thinly. My favorite way to test this is by using the window pane method.
  • Poke a finger into the dough and the dough should fill the indention in a few seconds by rising back up.

I thoroughly enjoyed making bread and I love kneading by hand. Something in the process relaxes me and in the end, makes me feel so fulfilled.

And of course, you will be greatly rewarded with a lovely aroma in your home and a tray of soft, warm buns.

Now, how lovely is that?

Japanese Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.
4.5 from 8 votes
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Japanese Milk Buns

Japanese Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.

Course Breakfast, Side Dish
Cuisine Asian
Keyword breakfast buns, dinner rolls
Prep Time 2 hours 50 minutes
Cook Time 20 minutes
Total Time 3 hours 10 minutes
Servings 9 pieces
Calories 231 kcal
Author sanna

Ingredients

For the Starter ( Tangzhong)

  • 3 tbsp water
  • 3 tbsp whole milk
  • 2 tbsp all purpose flour

For the Dough

  • 2 and 1/2 cups all purpose flour
  • 2 tbsp whole milk powder
  • 1 tbsp instant yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/2 cup whole milk warm (105-115 F)
  • 1 large egg
  • 1/4 cup unsalted butter melted

Instructions

Make the Tangzhong

  1. In a small pot, stir together milk, water and flour until lump -free. Cook over low heat while stirring continuously until the mixture is thick like a paste. Transfer to a small bowl and let cool.

Make the Dough

  1. In a large mixing bowl, combine the tangzhong with all the dough ingredients. Use a big wooden spoon to incorporate all the ingredients together until dry ingredients are all moistened. Once the dough has gathered together into a shaggy mass, turn it over into a floured surface.

  2. Knead the dough until it is smooth, elastic and soft. This should take about 15-20 minutes.

  3. Shape the dough into a ball and place in a lightly greased bowl.  Cover the bowl and let the dough rise for 60-90 minutes until puffy. Divide dough into 9 portions, shape each into a ball and place on a greased 9-inch baking pan. Cover the rolls and let rise again for  50 minutes.

  4. Preheat oven to 350 F. Brush the surface of the rolls with milk and bake at 350 for  15-17 minutes, or until the tops are golden. Serve warm. Leftovers can be stored in a tightly covered container at room temperature for up to 2 days.

Recipe Notes

Recipe adapted from King Arthur Flour.

If you enjoy making bread, you will love these other bread recipes:

  • Milk Bread-an easy and simpler variation of making this Asian dinner roll.
  • Brioche Braid– this a grand braided brioche and this post give you step by step photos in making it.
  • Pandesal– Filipino version of dinner rolls that is slightly sweet and dusted with bread crumbs on the exterior.
  • Austrian Buchteln– these are sweet mini buns that are so addictive because they are buttery and so soft.
  • Ensaymada– Filipino version of Brioche that is topped with butter, and sugar, and sometimes cheese.

And much, much more:

  • Garlic Herb Bread
  • Mini Cinnamon Rolls with Coffee Icing
  • Chocolate Pecan Cinnamon Bread
  • Chocolate Hazelnut Rolls
  • Cream Cheese Croissants
  • Chocolate Brioche

Related Posts

  • Pan de Siosa is all topped with cheese, butter and sugar in the baking pan.Pan de Siosa
  • These milk bread are soft and fluffy rolls that are mildly sweet, making them versatile for pairing with your choice of jam, spreads or even with just a plain cup of coffee. Milk Bread
  • Mushroom and Rice Spicy Thai SoupMushroom and Rice Spicy Thai Soup
  • Hokkaido CupcakesHokkaido Cupcakes
  • Easy BibingkaEasy Bibingka
  • Freshly baked puto pao on a tray.Puto Pao

Made this recipe?

I would love to see! Tag me @sanna.womanscribbles on Instagram

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Filed Under: All Baked Goods, bread Tagged With: asian, buns

Reader Interactions

Comments

  1. Laura Wing says

    December 24, 2020 at 7:39 pm

    I have made these several times. I am the one that has to bring the rolls now. Family raves over them. I do add a little more salt. They are fluffy and so yummy. They freeze well and last for days in the refrigerator. Wish I could upload a picture. They are amazing.

    Reply
  2. Kari B. says

    December 7, 2020 at 7:39 pm

    Hello,
    I am wondering if the sugar in the recipe can be reduced? Thanks!

    Reply
    • sanna says

      December 9, 2020 at 1:19 pm

      Hi Kari! Have not tried reducing the sugar, but taking away a couple of tbsp should be fine.

      Reply
  3. Sammy says

    August 8, 2020 at 8:45 am

    Hey, quick question. I don’t have milk powder, but I read that you can use regular milk instead. Does that mean I should just use more and if yes, how much? They look delicious btw

    Reply
    • sanna says

      August 19, 2020 at 2:15 pm

      Hello Sammy! You can omit the milk powder in the recipe.

      Reply
  4. Kat says

    July 23, 2020 at 4:42 pm

    Avid bread baker here. I followed the Japanese milk buns recipe exactly (including using the weight measurements for the flour and sugar). Sadly the bread was very bland and it didn’t turn out fluffy. I agree with the other reviewer (Purie) that this does not come out as pictured.

    Reply
  5. Ela says

    July 22, 2020 at 2:12 am

    Can you leave out the salt in this recipe? Thanks!

    Reply
    • sanna says

      August 19, 2020 at 2:49 pm

      Yes you can 🙂

      Reply
  6. Fareeha says

    July 18, 2020 at 11:52 am

    Heyy. I dont have a 9 inch baking pan.
    Can i use the other rectangular shape bakeware for these ? Or a pyrex dish ?

    Reply
    • sanna says

      August 19, 2020 at 2:57 pm

      Yes you can use a rectangular one. Just shape them as usual 🙂

      Reply
  7. Purie says

    July 2, 2020 at 3:42 pm

    Hi, I followed your recipe to a T, I used a kitchen aid mixer, but the outcome is not like your photo.

    Reply
  8. Kaye says

    May 27, 2020 at 1:34 am

    Hi! Can i shape them in braids & knots instead of the usual balls? 🙂

    Reply
    • sanna says

      May 28, 2020 at 2:49 pm

      Hello Kaye! Yes you can:)

      Reply
  9. Rekha says

    May 15, 2020 at 11:05 am

    Can I omit using the egg as am a vegetarian I would like to try the eggless version

    Reply
    • sanna says

      May 17, 2020 at 11:41 pm

      Hello! Unfortunately, I have not tried this without egg so I can’t really tell 🙁

      Reply
  10. PAULA says

    January 26, 2020 at 7:27 pm

    Made them tonight – followed the recipe to a T – except using the Kitchen Aid hook for kneading….
    Baked on cast iron skillet (17 minutes)
    They are soooo fluffy and soft! Remind us of the Texas Roadhouse buns…but better!
    My one and only recipe for buns from now on.
    Thank you so much!

    Reply
    • sanna says

      February 4, 2020 at 10:38 pm

      Hello Paula! I am so happy that you liked these!

      Reply
  11. Ry Rautenbach says

    October 30, 2019 at 8:15 am

    Why not say you must of course proof the yeast in the milk? And more importantly why not again say in the recipe to use warm milk?

    Reply
    • sanna says

      October 30, 2019 at 8:55 am

      Hello Ry! In this particular recipe, the yeast need not be proofed beforehand. I will update the notes on the milk (warm), thank you for that 🙂 Happy Baking!

      Reply
  12. donabella says

    August 5, 2019 at 7:34 am

    Good day can i shape this recipe into a loaf? I tried your recipe already for many times and it was really addicting to make over and over of it’s softness, deliciousness & the availability in the pantry. Thank you again for sharing your baking inputs

    Reply
    • sanna says

      August 5, 2019 at 8:47 am

      Hello Donabella! Thank you and I am so happy that you loved the recipe. You can bake this on a loaf pan but make sure to use a big one so the dough cooks completely. 🙂

      Reply
  13. Donabella says

    July 28, 2019 at 5:06 am

    Hello, good day to you ma’am
    I just want to clarify the instant yeast measurement if it’s really 1tablespoon (tbsp). Your bread making is really easy to follow and I want to try it. Please correct me if I am wrong.Thank for answering my clarification…GOD BLESS

    Reply
    • sanna says

      July 28, 2019 at 2:05 pm

      Hi Donabella! Yes it is 1 tablespoon. Happy baking!

      Reply
  14. eza says

    April 24, 2019 at 5:05 pm

    can i use active dry yeast? and if yes, when to add it in the recipe? thanks

    Reply
    • sanna says

      July 28, 2019 at 2:07 pm

      You can use active dry yeast but you have to proof it first with the 1/2 cup of warm milk before adding it to the recipe 🙂 Let me know if you have any more questions:)

      Reply
  15. jj says

    March 23, 2019 at 9:32 am

    What is milk powder? Do i have to use that even though mulk is already in the recipe??

    Reply
    • sanna says

      March 23, 2019 at 8:08 pm

      Hello! You can find milk powder in baking stores. Some groceries carry them also in Brands Like Nido. 🙂

      Reply
      • Nikki says

        September 5, 2019 at 8:38 am

        Is the baking milk powder the same as instant milk powder?

        Reply
        • sanna says

          September 5, 2019 at 7:05 pm

          Hi Nikki! Yes, they are the same 🙂

  16. luna says

    March 22, 2019 at 4:12 pm

    Hi! So excited to try this! Does it have to be milk milk or can I use a milk substitute, like almond milk?

    Reply
    • sanna says

      March 22, 2019 at 9:02 pm

      Hi Luna!

      Unfortunately, I have not tried using any other milk for this recipe except for cow’s milk.

      Reply
  17. Sebastien Yothin says

    February 19, 2019 at 1:00 pm

    these rolls look fab and just the right texcture I’ll be looking for to put my ice cream rolls in

    Reply
    • sanna says

      February 20, 2019 at 4:53 am

      That is great! Enjoy!

      Reply
  18. Veronica says

    November 13, 2018 at 9:24 am

    Would I be able to make the dough and kneed it a day before I bake?

    Reply
    • sanna says

      November 13, 2018 at 9:36 am

      Hello Veronica! You can shape the rolls, then let them rest in the fridge overnight, covered with plastic wrap. When ready to bake, let it sit in room temperature or a warm place. Let it rise for 1 and 1/2 to 2 hours, then bake. 🙂
      Good Luck and Happy Baking!

      Reply
  19. Odessa says

    October 28, 2018 at 12:11 am

    This is my first time in your blog and I think I will be back.

    Reply
    • sanna says

      October 30, 2018 at 8:49 am

      Thank you, Odessa! I am so glad that you are here! Happy Baking!

      Reply
  20. Bianca Herrera says

    September 27, 2018 at 6:03 pm

    Can this recipe be doubled?

    Reply
    • sanna says

      September 28, 2018 at 10:26 am

      Hello Bianca,
      Yes, you can 🙂 Enjoy and happy baking!

      Reply
  21. Jenni LeBaron says

    January 20, 2018 at 8:53 am

    These look fantastic. Perfectly fluffy and I bet they are wonderful right out of the oven with butter!

    Reply
  22. Pat says

    January 19, 2018 at 7:22 pm

    Is there a Gluten Free version if these buns?
    These look delicious!

    Reply
    • sanna says

      January 23, 2018 at 5:41 pm

      Hi Pat! Thanks! Unfortunately, I don’t have a gluten-free version for these. Sorry!

      Reply
  23. Natalie says

    January 10, 2018 at 12:19 am

    Oh my, these buns look so fluffy and delicious! I just have to try them!

    Reply
    • sanna says

      January 14, 2018 at 5:30 am

      Hi Natalie! Thank you! these are sooo good! You really have to try it!

      Reply
  24. John Shalack says

    January 9, 2018 at 9:17 am

    Can I use a bread machine for part of this…?

    Reply
    • sanna says

      January 9, 2018 at 9:36 am

      Hi John! You can do the kneading in the bread machine until dough is smooth and elastic 🙂 Enjoy these!

      Reply
      • Fines Whitson says

        January 6, 2019 at 4:17 am

        A while back I caught part of a T V cooking show about a sweet roll recipe that they were using whole kerrnel corn in it. Looked really good, but can not find a recipe for it anywhere. Do you know this recipe??

        Reply
        • sanna says

          January 6, 2019 at 5:07 pm

          Hello there! I have not tried a recipe similar to that but it is so interesting that I like to hunt for it as well:)

  25. Harry says

    February 17, 2019 at 10:14 am

    Does the milk have to be warm and can I use a Stand mixer

    Reply
  26. sanna says

    February 17, 2019 at 10:33 am

    Hi Harry! Yes you can use a stand mixer, and mix only until the dough gathers in the center and is smooth. The milk has to be warm. Thank you for pointing that out, I will be adding that in the recipe 🙂 Happy baking!

    Reply

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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