Garlic-Infused Japanese Milk Bread Rolls

Enjoy the heavenly softness of Garlic Japanese Milk Bread Rolls, perfect for any meal. These rolls are enhanced with a lush garlic butter topping that transforms them into an irresistible treat.

Introduction to Garlic Japanese Milk Bread Rolls

These rolls redefine dinner rolls with their incredible softness and delightful flavor. The secret lies in the Tangzhong technique, which involves cooking a flour, milk, and water mixture that contributes to the bread’s moist texture, extended shelf life, and irresistible pillow-soft feel. Once you try this method, you’ll want to apply it to other bread recipes too.

Components of the Recipe

This recipe consists of four key parts: the yeast mixture, the Tangzhong mixture, the main dough, and the delicious garlic butter topping.

• Yeast: It’s crucial to use warm water (about 110°F or 43°C) to activate the yeast without killing it.
• Tangzhong Mixture: A roux-like mixture that includes milk, water, and flour, crucial for the bread’s texture.
• Dough: Room temperature ingredients such as milk, eggs, and butter yield the best results.
• Garlic Butter: A combination of garlic, salt, parsley, and melted butter that’s brushed over the finished rolls for extra flavor.

What is Tangzhong?

Tangzhong is a technique where milk, water, and flour are cooked together to form a thick slurry. This mixture helps the bread retain moisture, resulting in a super soft texture that lasts longer. The starches gelatinize when heated, allowing them to absorb and hold more water throughout the baking and cooling processes.

Creating Tangzhong

To make the Tangzhong:

1. Combine milk, water, and flour in a saucepan over medium-low heat.
2. Whisk constantly until the mixture thickens into a paste.
3. Once thickened, remove from heat and let it cool slightly before incorporating it into the dough.

Bread Rolls Dough Preparation

Start by activating the yeast in warm water in a stand mixer. Once foamy, add flour, milk, sugar, salt, one egg, and the cooled Tangzhong. Mix until the dough starts to form. Adjust the dough’s consistency with additional flour or milk if necessary. Gradually add butter, then let the dough rise until doubled in size.

Storing Japanese Milk Bread Rolls

Although these rolls are best enjoyed fresh, they can stay soft for up to 4 days at room temperature thanks to the Tangzhong. For longer storage, freeze the baked rolls (without the garlic butter) and simply warm them up and apply the butter when ready to serve.

Making the Dough in Advance

The dough can be prepared ahead of time and frozen before the second rise. Thaw and let rise when ready to bake.

Alternative Baking Options

While a 9-inch springform pan is ideal, other pans with similar dimensions or higher sides will also work. The Tangzhong causes the rolls to rise higher than typical rolls.

Using a Bread Machine

A bread machine can be used to knead the dough, including the Tangzhong mixture.

Ingredients

Yeast Mixture

• 1 tablespoon active dry yeast
• ¼ cup warm water (about 110°F or 43°C)

Tangzhong Mixture

• 4 tablespoons whole milk
• 2 tablespoons water
• 2 tablespoons all-purpose flour

Dough

• 2½ cups (312g) all-purpose flour
• ½ cup (122g) whole milk
• ¼ cup (50g) granulated sugar
• 1 teaspoon kosher salt
• 2 large eggs, room temperature, divided
• 3 tablespoons unsalted butter, softened
• 1 tablespoon water

Garlic Butter

• ½ cup (1 stick, 113g) unsalted butter, melted
• 1 tablespoon garlic, minced
• ½ teaspoon kosher salt
• 2 teaspoons parsley, minced

Instructions

Yeast Mixture

1. Combine yeast and warm water in a stand mixer with a dough hook; let it bloom.

Tangzhong Mixture

1. Heat milk, water, and flour in a saucepan; whisk until thickened into a paste.
2. Cool slightly before using.

Dough Preparation

1. Add flour, milk, sugar, salt, one egg, and Tangzhong to the bloomed yeast; mix until cohesive.
   Incorporate butter gradually.
2. Let the dough rise until doubled, then form into balls and let rise again in a greased springform pan.

Baking

1. Preheat the oven to 350°F (about 175°C).
2. Brush rolls with an egg wash.
3. Bake until golden (about 20-25 minutes).

Garlic Butter

1. Mix melted butter with garlic, salt, and parsley.
2. Brush over warm rolls.

Enjoy these lusciously soft Garlic Japanese Milk Bread Rolls, brushed with savory garlic butter for a touch of elegance at any meal.