Hokkaido Milk Bread Rolls

Amazing fluffy slightly sweet rolls. Great for pulled pork.


Mix tangzhong components in a pan over medium heat until tacky. Remove from heat and set aside to cool.

Bread Dough

Add yeast to luke warm milk and let sit for 10 mins.

Add flour, salt, sugar to mixer bowl and mix.

Add tangzhong, milk & yeast mixture and egg,

Mix on medium low til combined.

Add butter 1 tbsp` at a time til combined.

Knead in the bowl for 6-10 mins til smooth.

Roll into a tight ball, turn in to an oiled bowl, cover and leave to rise for 1-2 hours

Punch dough down and turn out on to a floured surface. Divide into 75g chunks.

Roll each chunk into a tight ball and place in a greased 9in cake pan.

Cover and leave to rise for 1-2 hours or doubled.

Egg wash

Brush with egg wash

Bake at 160C fan or 180C for 30 mins or til golden brown.

Garlic Butter (optional)


Mix garlic and melted butter and brush on to rolls while warm.