Soft Japanese Milk Bread

by Layla suzette

How to make the softest, fluffy and chewy milk and butter bread at home without a machine. You just need to knead this smooth dough with your hands for 10 minutes and you’ll get perfect Japanese style Milk Buns!
These Dinner Rolls are delicious with savory or sweet stuff.

Soft Japanese Milk Bread

Japanese Milk Bread

Rating: 5.0/5
( 1 voted )
Serves: 6 Nutrition facts: 200 calories 20 grams fat


Makes 12 medium size milk rolls

  • 70 g (1/3 cup - 70 ml) Milk, lukewarm
  • 30 g (2 tablespoons - 35 ml) Water, lukewarm
  • 3-4 g (about 1 teaspoon) Active Dry Yeast
  • 30 g (2 tablespoons) Unsalted Butter, melted
  • 30 g (about 1/2) Egg, beaten
  • 220-230 g (1 3/4 cups) All-Purpose Flour
  • 3 g (1/2 teaspoon) Salt
  • 20 g (1 1/2 tablespoons) Sugar

For topping:

  • Egg, beaten
  • 20 g (about 1 tablespoon) unsalted butter, cubed


  1. In a small size bowl, pour water and milk and add the dry yeast: mix until dissolves.
  2. In a big size bowl mix the dry ingredients: flour, salt and sugar.
  3. In the yeast mix add beaten egg and melted butter and mix.
  4. Add the yeast mix to the flour mix and combine with a spatula until well combined and get a little sticky dough (not too wet)*
  5. Sprinkle with a little flour (not use too much flour!) a surface and knead the dough for 10 minutes and make it round. You'll get a soft, smooth, elastic and not sticky dough.
  6. Put the dough in a greased big size bowl, cover with plastic wrap and let it rise in a warm place** until double in size (about 1 1/2 - 2 hours).
  7. Divide the dough into 12 pieces and make them round. Cover the balls with plastic wrap, with a kitchen towel and let them rest for 15 minutes.
  8. After resting, flat the balls, round and smooth the surface until get a round smooth ball.
  9. Place them in a pan 11x7 inch (28x18 cm)*** lined with parchment paper and greased. Cover with plastic wrap and let it rise in a warm place until double in size (about 1 1/2 hour).
  10. Brush with beaten egg, add the cubed butter on top and bake in preheated oven at 390° F (200° C) for about 15 minutes or until browned.


The consistency of your dough may vary depending of your flour. If your dough seems too wet, you can add up to 1-3 tbsp more flour until the dough comes together; if it seems too dry, you can add up to 1-2 tablespoons of milk.

You can heat your oven at the lowest temperature for about 3-5 minutes, then turn it off and place the dough into the slightly warm oven to rise it.

You can also use 9 inch (24 cm) round pan.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @Buzz Feed.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More