Japanese Milk Buns (Hokkaido Milk Bread) Recipe
Classic Japanese Milk Buns, also known as Hokkaido Milk Bread, are incredibly soft, fluffy, and slightly sweet bread rolls made using a special tangzhong roux technique. These buns have a tender crumb and a golden, buttery crust topped with flaky sea salt, perfect for sandwiches or enjoying on their own.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 buns
- Category: Bread
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
For the Tangzhong:
- 3 tablespoons (43g) water
- 3 tablespoons (43g) whole milk
- 2 tablespoons (14g) unbleached bread flour
For the Dough:
- 2 cups (244g) unbleached bread flour
- ½ cup (61g) white whole-wheat flour (or additional bread flour)
- 2 tablespoons (11g) nonfat dry milk powder
- 2 tablespoons (25g) sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- ½ cup (113g) whole milk, plus more for brushing
- 1 large egg, beaten
- 4 tablespoons (57g) unsalted butter, melted, plus more for brushing
- Flaky sea salt for topping
Instructions
- Prepare the Tangzhong: In a small saucepan, vigorously whisk together the water, whole milk, and bread flour until fully combined and lump-free. Cook over low heat, whisking constantly, until the mixture thickens and a whisk leaves a clear trail on the bottom of the pan, about 3–5 minutes. Transfer to a mixing bowl and allow to cool to room temperature.
- Mix Dry Ingredients: In a separate medium bowl, combine bread flour, whole-wheat flour, nonfat dry milk powder, sugar, salt, and instant yeast. Set aside.
- Combine Wet Ingredients: Add the ½ cup whole milk, beaten egg, and melted butter to the cooled tangzhong in the stand mixer bowl and stir to combine.
- Knead the Dough: Attach the dough hook and, on low speed, gradually add the dry flour mixture to the wet ingredients. Knead until a smooth, elastic dough forms, about 8–9 minutes. Remove the dough from the mixer, knead briefly by hand a couple of times, then transfer to a large greased bowl.
- First Rise: Cover the bowl with a kitchen towel or loosely with plastic wrap and let the dough rest in a warm spot until puffy but not doubled in size, about 75–90 minutes.
- Shape the Buns: Gently punch down the dough. Divide it into 8 equal pieces. Shape each piece into a smooth, taut round ball. Place the buns in a generously greased 9-inch cake pan, either round or square.
- Second Rise: Cover the pan and let the buns rest until puffy, about 45–50 minutes. Meanwhile, preheat your oven to 350°F (176ºC) with the rack in the middle position.
- Bake the Buns: Lightly brush the tops of the buns with milk using a pastry brush. Bake until the tops are golden brown and an instant-read thermometer inserted in the center reads 190ºF (87ºC), approximately 25–28 minutes.
- Cool and Finish: Transfer the pan to a wire rack and let the buns cool in the pan for 10–25 minutes. Run a butter knife around the edges, gently lift them out, and place on a wire rack. Brush the tops with melted butter and sprinkle with flaky sea salt before serving.
Notes
- Shaping the dough into smooth rounds helps create an even and beautiful bun surface. To do this, tuck edges underneath while gently stretching the surface taut.
- The tangzhong method (pre-cooked flour and liquid roux) helps keep the bread incredibly soft and fresh longer.
- Using whole milk and nonfat dry milk powder adds richness and tenderness to the bread.
- For best results, ensure the dough rises in a warm, draft-free environment to encourage proper fermentation.
- Brush the buns with milk before baking to promote a shiny crust and with melted butter after baking for flavor and softness.
