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Milk Bread Dinner Rolls Recipe

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4.3 from 71 reviews

These Milk Bread Dinner Rolls are soft, fluffy, and delightfully buttery, perfect for any dinner table. Made using the tangzhong method, these rolls have a tender crumb and a golden crust, ideal for enjoying warm with melted butter or as a side for your favorite meal.

Ingredients

Tangzhong:

  • 3/4 cup + 1 tablespoon water
  • 1/3 cup bread flour

Dough:

  • 5 cups bread flour (see notes for measuring)
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 1 3/4 teaspoons fine sea salt
  • 3/4 cup whole milk (room temperature)
  • 2 large eggs (room temperature)
  • Tangzhong (prepared above)
  • 9 tablespoons salted European butter (room temperature)

For Topping:

  • 1 large egg (whisked, for brushing)
  • 2 tablespoons salted European butter (melted, for after baking)
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Prepare the Tangzhong: In a small pot, whisk together the water and bread flour over medium heat. Continuously whisk for 2-3 minutes until the mixture thickens into a paste-like slurry. Remove from heat and scrape into a bowl to cool.
  2. Mix the Dough Ingredients: In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, and fine sea salt. Add the whole milk, eggs, and the prepared tangzhong. Using the dough hook attachment, knead on low speed for about 2 minutes until a rough dough ball forms.
  3. Add Butter and Knead: With the mixer still on low, incorporate the softened butter one tablespoon at a time, waiting for each to fully mix in before adding the next. Continue kneading for an additional 12 minutes until the dough is smooth, elastic, and slightly tacky. If the dough feels too sticky, add a tablespoon of flour gradually.
  4. Portion the Dough: Divide the dough into 15 equal pieces weighing approximately 83 grams each. Cover them loosely with plastic wrap to prevent drying while shaping.
  5. Shape the Rolls (Log Style): Shape each piece into a rough ball, then roll out into a 5×6-inch rectangle. Fold one long edge towards the center, then fold the other edge over it. Starting from the short end, roll up the dough into a log and pinch the seam to seal. Place each log seam-side down into a parchment-lined 9×13 inch baking pan. Repeat for all pieces.
  6. Alternate Shaping Option (Round Rolls): For traditional round rolls, use your hand in a claw motion to roll each dough piece on an unfloured surface into a tight ball, pinching the bottom seam to seal. Place in the prepared baking pan.
  7. Proof the Dough: Cover the pan with plastic wrap and allow the rolls to double in size in a warm place, about 1.5 to 2 hours. The dough should feel light and airy when gently touched. Meanwhile, preheat the oven to 350°F (180°C).
  8. Prepare for Baking: Before baking, brush the tops of the rolls evenly with the whisked egg to create a glossy crust.
  9. Bake the Rolls: Bake in the preheated oven for 30-40 minutes, or until the rolls have become deeply golden brown on top.
  10. Finish and Serve: Remove the pan from the oven and place it on a wire rack. Immediately brush the tops of the rolls with melted butter and optionally sprinkle with flaky sea salt. Serve warm for the best flavor and texture.

Notes

  • For measuring bread flour accurately, spoon flour into your measuring cup and level it off with a knife; do not scoop directly to prevent using too much flour.
  • Room temperature ingredients help with dough consistency and yeast activation.
  • The tangzhong method enhances softness and keeps the bread fresh longer.
  • If the dough is very sticky, add flour sparingly – too much will make the rolls dense.
  • Use European style butter for richer flavor and better tenderness.
  • Letting rolls rest after baking allows butter to melt in and enhances flavor.

Find it online: https://justsosavory.com/milk-bread-dinner-rolls-recipe/