Milk Bread Dinner Rolls
These milk bread dinner rolls are incredibly soft, fluffy, and buttery, made with the tangzhong method for pillowy rolls that stay fresh longer. With golden tops and a tender crumb, they’re the perfect homemade dinner rolls for holidays, weeknight meals, or anytime you need warm bread on the table.
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 9x13 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.
- 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.
- 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.
- 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 ~5x6-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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep in an airtight container at room temperature for up to 5 days.
