Milk Bread
Prep time
Cook time
Total time
Using a Japanese flour roux called Tangzhong, these milk bread loaves are incredibly soft and fluffy, and are delicious enough to be enjoyed on their own!
Serves: 2-3 loaves
  • ⅓ cup all purpose flour
  • 200 ml water (a little more than ¾ cup)
Milk bread
  • 3¼ cups all-purpose flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 2½ tsp yeast
  • 1 egg, beaten, divided in half
  • ¾ cup milk + 1 tsp
  • 4 tbsp butter, softened
  1. For the Tangzhong: In a small saucepan, add flour and water, whisking until combined and no lumps remain. Turn on heat to medium, and cook, whisking the entire time. Turn off heat once the mixture reaches about 150 degrees, or until the mixture is the consistency of a thick paste. Cover with cling wrap and store in the fridge overnight. See blog post for more details!
  2. Microwave the ¾ cup milk for about 1 minute. Using a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast. Add milk, and mix on low speed until roughly combined. Then, add half of the beaten egg and the Tangzhong mixture from the day before. Mix until no flour is left, then add the butter. Gradually increase the speed to high and mix for about 8-10 minutes, until a dough "knot" is formed. The dough should be slightly sticky, but still manageable.
  3. Cover with cling wrap and let rise in a warm environment for 45 minutes.
  4. Transfer dough on a lightly floured surface and cut into two equal sections. Cut each section into three sections; you should have 6 pieces of dough. Take a piece of dough and roll it out in the vertical direction to form a long rectangle. Fold into thirds, forming an even skinnier rectangle. Then, roll in the horizontal direction to "widen" the rectangle. Starting from the bottom, roll the dough into a roll, pinching the dough at the seam to seal. Repeat for the remaining 5 pieces. Make sure to keep the dough under a piece of cloth to prevent from drying out. Reference above diagram if you are confused!
  5. Arrange three dough rolls in each a bread pan and let rest for 15-30 minutes, until risen to the top of the pan.
  6. Preheat oven to 375 degrees Fahrenheit. Add remaining 1 tbsp of milk to the remaining half beaten egg to create an egg wash. Brush the egg wash onto the tops of the dough, and bake for 25-30 minutes, until golden brown on top. Let cool for a bit, and enjoy!! :)
Recipe by My Southern Sweet Tooth at