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Golden brown and fluffy Japanese Milk Bread (Hokkaido Bread) on the cooling rack. Butter is served on the side.
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Japanese Milk Bread (Hokkaido Bread)
Prep Time
30 mins
Cook Time
25 mins
Proof Time
2 hrs 20 mins
Total Time
3 hrs 15 mins
 

My Japanese milk bread recipe makes ultra-soft, fluffy Hokkaido rolls with tangzhong—lightly sweet, stays fresh, perfect for sandwiches.

Servings: 10 rolls
Author: Gemma Stafford
Ingredients
Tangzhong Starter
  • 3 tablespoons (1 ½ fl oz/43 ml) water
  • 3 tablespoons (1 ½ fl oz/43 ml) whole milk
  • 2 tablespoons bread flour
Japanese Milk Bread Dough
  • 2 ¼ cups (11 ¼ oz/319 g) bread flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • 2 tablespoons dry milk powder
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • ½ cup (4 fl oz/120 ml) whole milk , lukewarm
  • 1 large egg , at room temperature
  • 4 tablespoons (2 oz/57 g) butter , melted
  • Egg wash , for glazing
Instructions
To Make the Tangzhong

  1. In a small saucepan, over low heat, add the water, milk and bread flour and whisk until thickened, 2-3 minutes.

  2. Remove the mixture from the heat and set aside to cool.

To Make the Japanese Milk Bread Dough

  1. In the bowl of a stand mixer fitted with a dough hook, add the bread flour, sugar, milk powder, yeast and salt and stir to combine.

  2. Add the Tangzhong, milk, egg and butter, and knead on medium-low speed for 8-10 minutes or until a smooth, elastic dough forms and clears the sides of the bowl. (This step can also be done by hand)

  3. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise until doubled, 60-90 minutes.

To Shape and Proof the Dough

  1. Gently deflate the dough, divide it into 10 equal pieces (roughly 75g each), and shape each piece into a ball.

  2. Place the rolls into a lightly greased 9" round cake pan. Cover the pan with plastic wrap and let the rolls rise until doubled, 40 to 50 minutes.

To Bake the Japanese Milk Bread

  1. Towards the end of the rising time, preheat the oven to 350°F (180°C).

  2. Egg wash the rolls carefully and bake for 25 to 30 minutes, or until golden brown on top.

  3. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

  4. These rolls are best enjoyed fresh, but you can store them at room temperature for up to 3 days. They also freeze really well for up to 2 months.

Recipe Notes
  • Don’t skip the tangzhong: This is the key to achieving that signature soft, fluffy texture and longer-lasting freshness.
  • Use bread flour for best results: Its higher protein (12–14%) builds strong gluten, giving you a light, airy structure with a slightly chewy bite.
  • Use “blood temperature” liquid: Warm but not hot—too hot can kill yeast, while too cold slows fermentation.
  • Don’t let salt sit directly on yeast: Always mix them into the flour first to prevent inhibiting yeast activity.
  • Handle sticky dough carefully: This dough should remain soft and slightly tacky—adding too much flour will make the bread dense.
  • Knead until properly developed: The dough should pass the windowpane test for proper gluten strength.
  • Kneading by hand works too: Proper kneading develops gluten, which gives the bread its light, airy, chewy texture.
  • Keep dough covered at all times: Exposure to air forms a dry skin, which affects rise and texture (a reusable shower cap works great).
  • Use a dough cutter instead of a knife: This prevents tearing and protects the gluten structure.
  • Make ahead for better flavor: Shape the dough and refrigerate overnight, then bring to room temperature before baking.