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A cluster of freshly baked Milk Bread Rolls Supersoft, showing a torn piece revealing the fluffy interior and shiny golden-brown top.

Supersoft Milk Bread Rolls

Make these soft, buttery milk bread rolls from scratch. This recipe uses the tangzhong method for an extra tender texture.
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Prep Time 30 minutes
Cook Time 25 minutes
First Rise 1 hour
Total Time 1 hour 55 minutes
Servings: 8 rolls
Course: Baking, Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Yeast Mixture
  • 1 tablespoon active dry yeast
  • 1/4 cup water warmed, about 105-110°F
Tangzhong Mixture
  • 4 tablespoons whole milk
  • 2 tablespoons water
  • 2 tablespoons all-purpose flour
Dough
  • 2.5 cups all-purpose flour (312.5 g)
  • 1/2 cup whole milk room temperature
  • 1/4 cup granulated sugar (50 g)
  • 1 teaspoon kosher salt
  • 2 large eggs room temperature, divided
  • 3 tablespoons unsalted butter softened
  • 1 tablespoon water
Egg Wash
  • 1 remaining egg
  • 1 tablespoon water

Equipment

  • Stand mixer with dough hook attachment
  • Medium saucepan
  • 9-inch springform pan
  • Pastry brush

Method
 

  1. Combine yeast and water in the bowl of a stand mixer with a dough hook attachment. Set aside to bloom.
  2. In a medium saucepan over medium-low heat, add milk, water, and flour for the tangzhong. Whisk together well, stirring constantly. When the mixture thickens (about 2 minutes), remove it from the heat and continue stirring until a thick paste forms. Pour the mixture into a small bowl and set it aside to cool slightly.
  3. Add flour, milk, sugar, salt, 1 egg, and the cooled tangzhong mixture to the yeast mixture. Mix on low speed until the dough starts to come together, about 5 minutes. Adjust with flour or milk if the dough is too wet or dry.
  4. With the mixer still on low, add the softened butter one tablespoon at a time, mixing until each tablespoon is fully incorporated before adding the next.
  5. Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm location for 1 hour, or until doubled in size.
  6. Spray a 9-inch springform pan with nonstick cooking spray.
  7. Punch down the dough, turn it out onto a floured surface, and divide it into 8 equal pieces, about 3 ounces each.
  8. Shape each piece into a smooth ball by pressing it down slightly and rolling it under your palm in a circular motion. Keep the dough centered in your palm as you work it until the surface is smooth.
  9. Place the shaped rolls into the prepared pan, spacing them apart.
  10. Cover the pan and allow the rolls to rise again until doubled, about 30 to 45 minutes.
  11. Preheat your oven to 350°F.
  12. In a small bowl, whisk the remaining egg and water vigorously until combined and smooth. Brush the tops of the rolls with this egg wash.
  13. Bake for 20 to 25 minutes, or until the tops are golden brown. The internal temperature of the rolls should reach 190°F.

Notes

You can prepare the dough ahead of time. After the first rise, you can punch it down, shape the rolls, place them in the pan, cover them, and refrigerate them overnight. Before baking, let them sit at room temperature for about 1 hour, then proceed with the egg wash and baking instructions.