Looking for homemade dinner rolls that turn out soft, pillowy, and perfect every time? Make these milk bread rolls! The tangzhong method gives them their signature light, fluffy texture, while the buttery finish and golden tops make them irresistible fresh from the oven.
With 7 simple ingredients, they’re bakery-worthy rolls that stay soft longer than most recipes and pair perfectly with any main, from weeknight dinners to big holiday meals.
Because of the rolling technique and tangzhong addition, these take a little longer than my garlic bread rolls, so if you’re in a rush (and feeling something more savory), make those instead!
How to Make Them
Full measurements are in the recipe card below!
1
The tangzhong is what keeps these rolls so soft for days! It’s the same technique behind my milk bread cinnamon rolls and milk bread donuts.
2
You’re looking for a soft and smooth, slightly tacky dough after kneading.
3
Use a bench scraper or knife to cut the dough into 15 equal portions (I find it easiest to do this with a kitchen scale).
Do not tear the dough apart, as this can break the gluten strands formed during kneading.
4
Form each into a rough ball, then use a rolling pin to roll them out one by one into rough rectangles.
5
Fold the long sides of the rectangle to the center, then repeat with the other side.
6
Roll the short side up into a log, making sure to pinch the end of the dough to the rest of the log to keep it from unrolling.
Rolling the dough helps create a more structured shape and encourages the soft, layered interior that makes these rolls stand out from basic bread rolls.
7
Place the shaped dinner rolls into a prepared 9×13 baking pan.
8
The rolls will double in size and feel light and airy when gently touched. Brush the tops with egg wash before baking to give them a nice golden brown color.
These rolls are perfect alongside just about any dinner. Another bread that shows up on my table often is my caramelized onion focaccia, especially when I’m serving something cozy to dip it in, like pasta or soup.
I can’t WAIT for you to try them!
—Cambrea
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Milk Bread Dinner Rolls
Ingredients
For the Tangzhong
- 3/4 cup + 1 tablespoon water
- 1/3 cup bread flour
For the Yeast Dough
- 5 cups bread flour, *See notes below for measuring*
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons instant yeast
- 1 3/4 teaspoons fine sea salt
- 3/4 cup whole milk, room temperature
- 2 large eggs, room temperature
- Tangzhong, from above
- 9 tablespoons salted European butter, room temperature
- 1 large egg, whisked, for brushing
- 2 tablespoons salted European butter, melted, for after baking
Instructions
- Line a 9×13 baking pan with parchment paper. Set aside.
- In the small pot, whisk together the water and flour. Cook over medium heat, whisking constantly, for 2-3 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.3/4 cup + 1 tablespoon (185 g) water, 1/3 cup (42 g) bread flour
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the milk, eggs, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes, until the dough forms a rough ball.5 cups (625 g) bread flour, 3 tablespoons (45 g) granulated sugar, 2 1/2 teaspoons (8 g) instant yeast, 1 3/4 teaspoons (7 g) fine sea salt, 3/4 cup (183 g) whole milk, 2 (100 g) large eggs, Tangzhong
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for an additional 12 minutes, until the dough appears smooth and elastic and feels tacky. *If the dough is overly sticky, you may need to add an extra tablespoon of flour.9 tablespoons (126 g) salted European butter
- Portion the dough into 15 pieces, each ~83 grams. They are fine to leave on your counter, but I would loosely cover them with plastic wrap to prevent the dough from drying out while you are shaping them.
- Shape each piece into a rough ball, then roll it into a ~5×6-inch rectangle. Fold one long side toward the center, then fold the other long side over it. Roll it up from the short end into a log, then pinch the seam to seal. Place it in the baking pan and repeat with the remaining dough. Do not use flour on your work surface.
- If you prefer a more traditional round dinner roll: Use a “claw” hand to roll each piece on an unfloured surface into a tight, taught ball, then pinch the bottom seam to seal it together. Place into the prepared baking pan.
- Cover the pan with plastic wrap and set aside to double in size, about 1.5-2 hours. You’ll know they are ready when you gently touch the sides of the rolls, and the dough feels light and airy. Meanwhile, preheat the oven to 350°F (180°C).
- Before baking, brush the tops of the rolls with the beaten egg.1 (50 g) large egg
- Bake for 30-40 minutes, or until the tops are deeply golden brown.
- Once baked, remove the pan from the oven and place it on a wire rack. Immediately brush the tops with melted butter and sprinkle with flaky sea salt if desired. Serve warm and enjoy!2 tablespoons (28 g) salted European butter
