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Milk Bread

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Milk Bread - Japanese-inspired milk bread that is cotton soft, sweet and delicious. Using roux method, this milk bread recipe is a keeper!

Milk Bread – Japanese-inspired milk bread that is cotton soft, sweet and delicious. Using roux method, this milk bread recipe is a keeper | rasamalaysia.com

Easy and delicious homemade Japanese-inspired milk bread in a basket.

It’s been raining here in Southern California. For days.

When it rains, the Rasa Malaysia kitchen is closed because I only develop, cook and shoot new recipes when the sun is out.

So I apologize of the lack of updates and recipes since the holidays.

Easy homemade Japanese style milk bread stacked together.

My baking assistant and I worked on this amazing, soft, cottony Japanese-inspired milk bread recipe before the holidays but I never got a chance to share the recipe until now.

Soft and fluffy Japanese milk bread in half.

This milk bread recipe applies a roux technique to make the dough.

First part of the dough is cooked first.

This technique yeilds soft, puffy and absolutely amazing bread.

Easy homemade baked Japanese milk bread rolls, ready to serve.

You can make this using regular 9X5″ loaf pan or baking dishes for split-top buns.

I made them into these cute clover-shaped buns because they are just so cute.

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Milk Bread Recipe

Milk Bread – Japanese-inspired milk bread that is cotton soft, sweet and delicious. Using roux method, this milk bread recipe is a keeper | rasamalaysia.com

Course Side Dish
Cuisine Baking
Keyword Milk Bread
Servings 6
Author Bon Appetit(Contributor: Kendoll Baldwin)

Ingredients

  • 5 1/3 cups bread flour divided, plus more for surface
  • 1 cup heavy cream
  • 1/3 cup honey
  • 3 tablespoons nonfat dry milk powder
  • 2 tablespoons active dry yeast from about 3 envelopes
  • 2 tablespoons kosher salt
  • 3 large eggs
  • 4 tablespoons 1/2 stick unsalted butter, cut into pieces, room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt

Instructions

  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Add cream, honey and cook, whisking until honey dissolves.
  2. Transfer mixture to a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.
  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  4. Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 3 smaller pieces. Place 3 pieces of dough side-by-side in each muffin cup. Let rise again in a warm place until doubled in size and puffing over top of muffin pan), about 1 hour.
  5. Preheat oven to 375°. Beat remaining egg with 1 tsp. water. Brush top of dough with egg wash and sprinkle with sea salt. Bake, rotating pan halfway through, until bread is deep golden brown, about 25–35 minutes. Let milk bread cool slightly in pan before turning out.

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27 COMMENTS... read them below or add one

  1. could this still be made without a standing mixer with a bread hook? i do not have one and would love to try this!

    Reply

  2. Rasa, would a Cuisinart work, or shuld it be handheld. This recipe sounds delicious and I know how people rave over genuine Japanese milk bread

    Reply

  3. I am intrigued by this method and I want to try it. Questions: After I put the roux in the mixer is it not too hot to add the yeast right away? It doesn’t need to cool a little first? Also, your recipe says the yield is 12 servings, but you say to divide into 6 portions. Did I misunderstand? Thanks!

    Reply

  4. The milk bread recipe says it yields 12 — but it gives direction for making 6 “jumbo muffin” sized rolls. Can I assume that this will make 12 regular muffin-sized rolls? Cut back on the cooking time a bit?

    Reply

  12. This is the exact recipe of the Kindred Milk Bread that was featured on Food 52–word for word, I think. The bread is really good and versatile–best of all, one of the easiest to make!

    Reply

  14. You said to a previous commenter that one could make this in a regular loaf pan but that it would have to be made as “pull apart bread”. This would be my first time making pull part bread and my second time making bread (I’ve only made potato bread in the past), can you give me more info on how to do that and if all of the times given are the same or if they change when cooked as a loaf. Thanks so much!! I love your site and your recipes. You’re definitely one of my favorite food bloggers. Your Asian recipes are so authentic and I like how you keep the ingredients simple. Thanks again!!

    Reply

    • Hi Nicole, if you make this into pull apart bread, you are basically putting all the dough balls into the regular loaf pan instead of shaping them like shown in this post. Thanks for your sweet support!

      Reply

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