Yield: 9 milk bread dinner rolls
Total time: 1 hr. 40 min.
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Your search for the softest, fluffiest dinner rolls ends here! These super soft and fluffy milk bread dinner rolls come together in under 2 hours, or can be prepared overnight to be baked off the next morning. The secret to these soft dinner rolls? Tangzhong!
A couple of things to note:
1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly and you don’t end up hard, dry rolls or wet, sloppy rolls. Here is my favorite, trusty kitchen scale and here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. It is important that your butter, egg, and milk are at room temperature so that they incorporate properly in the dough. Take out the butter, egg, and milk at least 30 minutes but only up to an hour before making the milk bread dinner rolls
3. Let the dough rise in a warm environment. Yeast doughs like warm environments, it’s where they thrive! Most often you will be able to get away with letting the dough rise at room temperature. However, on particularly cold days, I like to turn my oven on to the lowest temperature it can go, and let the dough rise on top of the stove near the back where it gets warm.
What is tangzhong?
Tangzhong is a cooking method that involves cooking a portion of the flour in a recipe with a portion of the liquid. Doing so allows the dough to hold on to more hydration, leading to softer, fluffier bread that stays fresh for longer than standard bread! To learn more about tangzhong, you can read my post all about it!
To make these milk bread dinner rolls, you will need:
All purpose flour: the structural foundation of these milk bread dinner rolls
Salt: helps prevent the yeast dough from rising too much
Instant yeast: makes the dough rise. See recipe notes for using active dry yeast.
Granulated sugar: acts as a “food” for the yeast, helps the dough rise
Whole milk: hydrates the dough. 1% or 2% will work as well if you don’t have whole milk on hand!
Unsalted butter: tenderizes and softens the dough
Egg: helps bind the dough together. In the dough we will use only the egg yolk, but be sure to keep the egg white as we will use it for the egg wash! No wasting here!
Can I make these rolls ahead of time?
Yes! There are a couple of ways you could go about making these rolls ahead of time.
1. Let the dough rise overnight. After kneading the dough, place it into a large bowl greased with butter or nonstick cooking spray. Cover the bowl with plastic wrap and leave to rise in the fridge overnight. The next day, take out the dough, shape it, allow it to rise and then bake it off. The dough may take longer to rise since it started out cold!
2. Let the shaped rolls rise overnight. Take these rolls to step 5 in the recipe instructions, where you evenly space out the dough balls in your prepared pan. Cover the pan with plastic wrap and place in the fridge overnight. The next day, take out the dough and let rise at room temperature for 30 minutes. Bake and enjoy!
3. Bake the day before serving. Thanks to the use of tangzhong, these rolls stay fluffy and moist for longer than your standard rolls! You can most definitely bake these rolls off the day before you want to serve them. Just pop them in the microwave or oven to warm before serving.
Tools and ingredients helpful for making this recipe:
Happy baking! x
Milk Bread Dinner Rolls
- 24 g all purpose flour
- 96 g whole milk
- 216 g all purpose flour
- 6 g salt
- 5 g instant yeast
- 15 g granulated sugar
- 84 g whole milk
- 56 g unsalted butter room temperature, cut into chunks
- 1 egg yolk room temperature
- 1 egg white
- 1 tbsp. whole milk
- In a small saucepan over medium heat, continuously stir together the flour and milk until the mixture and thickens into a thick slurry. Take off the heat and set aside.
- In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour, salt, yeast*, sugar*, milk*, butter, egg yolk, and tangzhong mixture.
- Start kneading the dough on low speed for one minute to allow the ingredients to start to come together. Increase the speed to medium and knead for approximately 15 minutes, or until the dough cleans the sides of the bowl and starts to lift from the bottom, and the dough passes the windowpane test.
- Form the dough into a ball, cover loosely with a cloth and let rest for 20 minutes**
- Grease a 9" circle pan with butter. Divide the dough into 9 equally sized pieces and roll them tightly into a ball.
- Evenly space out the rolls in the prepared pan. Cover loosely with plastic wrap or a towel and leave to rise in a warm environment until doubled in size, approximately 40 minutes
- Preheat oven to 350°F / 175°C. In a small bowl, whisk together the egg white and milk to form an egg wash. Brush each roll with the egg wash. Place in the oven and bake for approximately 15 minutes or until the tops of the rolls are golden brown and the internal temperature reaches 190°F / 88°C.
- Serve and enjoy!
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!