Japanese milk dough rolls

Stephan Pappas


This is from King Arthur Flour and is a fantastic dough. Tender and chewy. Not a sweet as a Kings Hawiian roll, but just as soft


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 1 1/2 oz
  • 1 1/2 oz
  • 1/2 oz
    bread flour
  • 10 1/2 oz
    bread flour
  • 1 3/4 oz
  • 1 tsp
  • 1 Tbsp
  • 4 oz
  • 1
  • 2 oz
    melted butter

How to Make Japanese milk dough rolls


  1. Make the starter. Combine 1 1/2 oz. water, milk and 1 oz. flour in a sauce pan. Heat until thickened.
  2. Combine starter with the rest of the ingredients in a mixer. Mix until dough is smooth and elastic. It might be a little sticky. That's OK
  3. Shape into a ball and let rest in a greased bowl for 60- 90 minutes. Dough will get puffy but not really double in size.
  4. Gently deflate dough and shape into 3/4 oz. balls or a loaf.
  5. Place in a 9X5 loaf pan or for rolls, a greased cake pan
  6. Place in 350 oven and bake for about 1/2 hour.

Printable Recipe Card

About Japanese milk dough rolls

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Japanese

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