Japanese Milk Bread Rolls (Hokkaido Milk Bread)

This post may contain affiliate links.

Japanese Milk Buns, also known as Japanese Milk Rolls, Hokkaido Milk Bread, or Shokupan are the soft yeasted buns using the Tangzhong method. With a golden brown exterior and fluffy white interior, these buns will become a crowd favorite. I break down the steps to make the process simple for a foolproof milk bun.

Hokkaido Milk Buns may look intimidating to make, but actually are very simple once you dissect the steps (It only takes seven ingredients!). I tested these buns about a dozen times to create the perfect tried-and-true recipe.

My recipe for the milk buns is a little different than the classic recipe, thanks to whole-wheat flour. I love baking with whole-wheat flour because it adds just a little bit more density to the bread without losing the softness. So through testing, I created a partially whole-wheat milk bread.

Through my recipe testing, I also decided to decrease the amount of sugar. This doesn’t impact the flavor of the bread too drastically, but if you’re looking for a sweet buttery bun, finish these off with a mixture of melted butter and honey.

Homemade yeasted bread or rolls can seem like a daunting project, but it’s really pretty simple once you understand the basics. Try my kaiser rolls, sweet potato dinner rolls, and challah rolls for your next dinner spread.

Japanese milk bread roll torn open on a white plate with a smear of butter and glass of milk. A butter knife is in front of the rolls on the plate with a smear of butter.

Why You’ll Love this Recipe

Easy to make. The process is actually pretty simple. Read through the recipe once so you understand the process, then dive in!
Buttery and soft. The texture of these rolls is truly out of the world.
Perfect to make-ahead. Since this recipe is made with a tangzhong, the rolls stay nice and moist for a couple of days. Bake these up to 2 days ahead of time.
Rolls or loaf. This recipe can be baked as rolls or as a loaf. Bake at 350ºF for about 45 minutes (more notes on this in the recipe card).
Foolproof yeasted roll recipe. Using tangzhong (a Japanese baking technique) is a foolproof way to create softer, fluffier yeast breads. It’s essentially a starter for yeast breads and consists of cooking a small portion of flour and liquid (most often water or milk) together to create a thick, gluey mixture that is then combined with the other ingredients. This process pre-gelatinizes the starches in flour, allowing them to absorb more water throughout the kneading and baking process. The result—an ultra moist and tender dinner roll!

What is Japanese Milk Bread (Shokupan)?

Japanese milk bread, also called tangzhong bread and hokkaido milk bread, is a light and tender yeasted bread made with bread flour, milk and dry milk powder.

Japanese milk bread has a golden exterior with a creamy bright white interior. Fluffy and slightly sweet from the milk and sugar, this bread can be used for sandwiches, toast, or made into milk buns like we did here.

Ingredients

Like we mentioned, the ingredient list for milk buns is pretty straight forward (aside from the salt and sugar, you need just 7 ingredients).

Bread flour: Bread flour contains more protein than all-purpose which means it can more readily develop gluten. This is key to creating and maintaining structure in these milk rolls.
Whole wheat flour: Whenever I can, I like to sneak in whole-wheat flour. I even use it to make my Chocolate Chip Pecan Cookies.
Nonfat dry milk powder: You can find this in the baking aisle. The natural sugars and proteins in milk powder help the dough rise and strengthen the dough.
Sugar: You’ll just need 2 tablespoons of sugar to feed the yeast and to add a mild sweetness to these buns. Feel free to use honey instead of you wish.
Whole milk: An essential ingredient in milk buns! It’s important to use whole milk here, do not use a lower-fat milk. You’ll need about ¾ cup.
Instant yeast: You’ll need a tablespoon of instant yeast. We recommend buying instant yeast by the jar, but if you have packets you’ll need to open two packets and measure out a tablespoon (each packet has 2 ¼ teaspoons or about ¾ tablespoons).
Large egg: Be sure to use a large egg. Out of shell, large eggs should weigh 50 grams.
Unsalted butter: I prefer to bake with unsalted butter because it allows me to control the seasoning level. If you’re using unsalted butter, pull back on the added salt to ¾ teaspoon. You’ll need 4 tablespoons butter.
Flaky sea salt: The finishing touch for these rolls is a brush of melted butter and a sprinkle of flaky sea salt. Don’t skip this step!

Overhead image of milk bread ingredients on a white table

Using the Tangzhong Method

Baking with tangzhong is a Japanese baking technique used to create softer, fluffier yeast breads. Tangzhong is essentially a starter for yeast breads and consists of cooking a small portion of flour and liquid (most often water or milk) together to create a thick, gluey mixture that is then combined with the other ingredients.

And there’s good reason to use a tangzhong, or starter, in yeast breads. It pre-gelatinizes the starches in flour which allows them to absorb more water throughout the kneading and baking process.

Using a starter also helps the dough to create structure and hold on to liquid throughout the proofing and baking process. All of this helps to create a dough that’s less sticky (aka easier to knead), create more steam in the dough which means the buns get more lift during baking, and create buns that are more moist in general (they will last longer because of this).

How to Make Japanese Milk Buns (Hokkaido Milk Buns)

Tangzhong (dough starter) in a small saucepan with a whisk set next to it. This is the first step in making milk buns.

Make the tangzhong (starter) by cooking milk, water and flour together until a paste forms.

flour, Tangzhong, melted butter and milk in a stand mixer making milk buns.

Combine the tangzhong with the bread flour, whole wheat flour, milk powder, sugar, salt, yeast, whole milk, egg, and melted butter in a stand mixer.

Mix and knead the dough in the stand mixer until a smooth, elastic dough forms.

milk bun dough proofing in a stone bowl.

Let the dough proof for 1½ hours.

hand punching down milk bun dough in a bowl.

Gently punch the dough down, divide into 8 equal pieces and form into smooth buns. /li>
Let the buns proof for 50 minutes.

puffed milk bun dough rolls in a cake pan getting brushed with milk

Brush buns with milk and bake.

Full batch of milk buns baked in a round pan.

Let cool slightly, then brush with butter and sprinkle with sea salt.

Overhead image of someone puling rolls apart over a cake pan

What Kind of Milk to Use

For the best results, you’ll need two types of milk. The first, dry milk powder. The second, whole milk. We don’t recommend using low-fat or skim milks.

It’s important to use high-quality milk for these buns, which is why I’m using local Anderson Erickson whole milk.

Side angle of rolls stacked in a white dish with a napkin

Storage

We recommend storing them wrapped in plastic wrap and foil at room temperature for up to 2 days. The microwave is actually the perfect place to store to help them keep their moisture.

You can refrigerate them for up to 4 days, but their texture will slightly dry out over that length of time.

FAQs

Is brioche similar to Japanese milk bread?

Brioche is much richer and buttery. Brioche uses a higher butter content and is also made with eggs for a chewier texture.

Can I use condensed milk for the buns?

We developed this recipe using dry milk powder and whole milk. Because of that, we do not recommend you use condensed milk.

Can I use half-and-half or heavy cream?

You can, but you will need to dilute it a bit. Dilute half-and-half just slightly, like a couple tablespoons. If you’re using whole milk, dilute it with 1 tablespoon.

Can I make the dough ahead of time?

Yes, you can let the dough proof overnight in the fridge for 8 hours. Be sure to let the dough sit out at room temperature for 30 minutes before shaping into rolls for the second proof.

Can I make these rolls in a bread machine?

No, we don’t recommend this since the recipe would need to be altered. It is best using a stand mixer.