Milk Bread Rolls

These Milk Bread Rolls use a quick microwave tangzhong and an enriched yeast dough for exceptionally soft, tender pull-apart rolls that stay fresh for days.

Course Bread, Side Dish

Cuisine Asian-inspired

Keyword homemade dinner rolls, honey butter pull-apart rolls, milk bread recipe, milk bread rolls, soft dinner rolls, tangzhong rolls

Prep Time 20

Cook Time 20

Rise Time: 2

Total Time 2 40

Servings rolls

Calories 214kcal

Author Cathy Pollak

Equipment

microwave-safe measuring cup For preparing the tangzhong in the microwave.
whisk For keeping the tangzhong smooth as it thickens.
Stand Mixer with dough hook. For mixing and developing the enriched yeast dough.
mixing bowls (large) For the first rise.
kitchen scale (digital). Helpful for dividing the dough into 12 equal portions of approximately 70 grams each.
baking dish 9x13 (23x33 cm). Allows the rolls to proof and bake together for the soft pull-apart sides.
pastry brush For applying the egg wash.
instant-read thermometer For confirming the center rolls have reached 190°F (88°C).

Ingredients

Tangzhong:

3 tbsps (24 g) bread flour
½ cup (121 g) whole milk

Rolls:

⅔ cup (147 g) whole milk room temperature
¼ cup (49 g) granulated sugar
2¼ tsps (7 g or 1 packet) active dry yeast
3¼ cups (420 g) bread flour
1 large egg lightly beaten
4 tbsps (58 g) unsalted butter very soft
1½ tsps (8 g) fine sea salt
neutral oil

Egg Wash:

1 large egg
1 tbsp (15 ml) water

Instructions

Prepare the tangzhong by whisking the bread flour and milk together in a microwave-safe measuring cup. Microwave in 30-second increments, whisking well after each, until the mixture thickens into a smooth paste. In a 1,000-watt microwave, this takes about 1 minute 30 seconds.
3 tbsps (24 g) bread flour, ½ cup (121 g) whole milk
Transfer the warm tangzhong to the bowl of a stand mixer. Add the room-temperature milk and sugar and stir until well mixed. Sprinkle the active dry yeast over the mixture and let stand for about 5 minutes, until visibly foamy. If the yeast does not foam, discard the mixture and begin again with fresh yeast.
⅔ cup (147 g) whole milk, ¼ cup (49 g) granulated sugar, 2¼ tsps (7 g or 1 packet) active dry yeast
Fit the stand mixer with the dough hook. Add the bread flour and mix on low speed, level 2 on a KitchenAid, until a dough forms and begins releasing from the sides of the bowl.
3¼ cups (420 g) bread flour
Add the beaten egg and continue mixing until fully incorporated.
1 large egg
With the mixer running on low, add the very soft butter 1 tablespoon (14 g) at a time, allowing each addition to become fully incorporated before adding the next. Continue mixing until the dough begins pulling away from the sides of the bowl again.
4 tbsps (58 g) unsalted butter
Add the salt and knead with the dough hook for 10 to 15 minutes, until the dough is soft, smooth and slightly tacky. Check for sufficient gluten development using the windowpane test: a small piece of dough should stretch thin enough for light to pass through without tearing.
1½ tsps (8 g) fine sea salt
Lightly oil a large bowl. With damp hands, transfer the dough to the bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for about 1 hour, or until doubled in size. Use the increase in volume rather than time as the final indicator.
neutral oil
Turn the dough onto a lightly floured surface and divide into 12 equal portions, approximately 70 grams each.
Shape each portion into a smooth ball by pinching the dough together underneath, then pulling the ball toward you against the lightly floured surface to create tension across the top.
Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish (oil or cooking spray) and arrange the 12 shaped rolls evenly inside.
Cover and let rise for about 1 hour, or until the rolls have doubled in size.
Position an oven rack in the center of the oven and preheat to 350°F (177°C).
Whisk the egg and water together with a fork until evenly mixed. Brush the risen rolls lightly with the egg wash.
1 large egg, 1 tbsp (15 ml) water
Bake for 20 to 23 minutes, until the tops are golden brown and the center of the rolls registers 190°F (88°C) on an instant-read thermometer.
Let the milk bread rolls cool in the pan for about 10 minutes before serving.

Notes

Microwave wattage affects how quickly the tangzhong thickens. The 1 minute 30 second timing is based on a 1,000-watt microwave, so use the smooth, thick paste consistency as the endpoint rather than time alone.
Bread flour weight varies by brand.
The finished dough should be soft, smooth and slightly tacky. Avoid adding additional flour solely to make the dough feel dry.
Rising times are approximate. Both rises are complete when the dough has doubled in size, which may take more or less than 1 hour depending on room temperature.
Add the butter gradually and allow each tablespoon to incorporate before adding the next.
Use the windowpane test to confirm sufficient gluten development after kneading.
For evenly sized rolls, weigh the divided dough and portion it into approximately 70-gram pieces.
Bake to an internal temperature of 190°F (88°C), checking a roll near the center of the baking dish.

If you’re making these Milk Bread Rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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