Japanese Milk Bread Rolls (Hokkaido/Snow Bread)

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Snow bread or Hokkaido bread are popular Japanese milk bread rolls. Love bread? Check out these dinner rolls, ciabatta, sugar donuts, cheese breadsticks, garlic rosemary bread and coconut buns. This Japanese milk bread rolls recipe has step by step photos and a video to show you how to make this soft, fluffy and light bread rolls for breakfast, snack or lunch.

Love Japanese food? Check out these Japanese curry, tonkatsu, California rolls, teriyaki chicken rice bowl, gyudon beef bowl, miso soup, crispy teriyaki tofu, salmon sushi cups, musubi and chicken udon noodles stir fry recipes.

Baked Japanese milk bread rolls on parchment paper

What is Japanese milk bread?

Japanese milk bread, also called Hokkaido milk bread or shokupan. It is a soft and fluffy bread that is popular in Japan and has gained international attention for its unique texture and flavor. They are slightly sweet, tender, moist crumb and light.

The key ingredient to set Japanese milk bread apart is milk which has a rich, milky flavor and soft texture. Other common ingredients include bread flour, sugar, yeast, butter and salt. Besides, Japanese milk bread usually uses a method called the tangzhong method like this sugar donuts. This involves creating a roux-like mixture (tangzhong) of flour and water or milk. Then, add to the dough. The tangzhong makes the bread's softness and ability to retain moisture.

Also, the dough is typically kneaded until it becomes very elastic. Then, it goes through multiple stages of rising, shaping and proofing. This results in the distinct light and airy texture of Japanese milk bread. Often, the bread is baked in a loaf shape or a ball shape.

Do you use tangzhong method?

Most of the Hokkaido bread uses tangzhong, a roux starter which is cooked with flour and water or milk. Then, add to the dough. The tangzhong makes the bread's softness and ability to retain moisture. I usually use the tangzhong method when I make the bread into the loaf shape or sugar donuts.

However, in this Japanese milk bread rolls recipe, I do not use the tangzhong method. I only focus on the hydration and kneading of the dough makes the milk bread rolls fluffy, soft and light.

Can I make Japanese milk bread rolls by hand?

Yes, of course you can. Most people use their hands to knead the dough when they don’t have the mixer. However, it does help a lot when you use the mixer to knead the dough instead of hands.

What are the ingredients for fluffy Japanese milk bread rolls?

In this Japanese milk bread rolls recipe, I only use a few simple ingredients: yeast, sugar, milk, salt, bread flour and butter. I focus on the hydration and kneading of the dough makes the milk bread rolls fluffy, soft and light.

What is the difference between dinner rolls and Japanese milk bread rolls?

Dinner rolls and Japanese milk bread rolls are very similar in shape. But, they are different in ingredients, texture, flavor and preparation methods.

Dinner rolls are typically made from basic bread ingredients, including bread flour, yeast, water, sugar, salt and sometimes butter or oil. They have a relatively simple and neutral flavor.

On the other hand, Japanese milk bread rolls contain milk as a prominent ingredient, which contributes to their rich and slightly sweet flavor. They also often include sugar, butter and a roux-like mixture (tangzhong) made from flour and milk. (I did not use the tangzhong method in this Japanese milk bread rolls recipe.)

In addition, dinner rolls are usually brushed with butter on top of the rolls. But, the Japanese milk bread rolls dust with flour on the top and it looks like snow.

Can I make the dough ahead of time?

Yes, you can make bread dough ahead of time and store it for later use. After you have prepared the bread dough, including kneading and allowing it to rise. Then, place the dough in a lightly greased bowl, cover it with plastic wrap or a damp kitchen towel and put it in the refrigerator.

The cold temperature of the refrigerator will slow down the yeast's activity and allow the dough to ferment slowly. This extended fermentation can enhance the flavor of the bread. Also, you can leave the dough in the refrigerator for several hours or overnight, depending on your schedule. It's best to use it within 24-48 hours for optimal results.

If you choose to freeze the dough, after kneading and the initial rise. Then, you can divide the dough and roll it into a ball shape. Place them on a baking sheet lined with parchment paper. Allow them to rise about 30 minutes before freezing.

Once they are frozen or hard, you can place them in a freezer-safe container or bag. Remember to label and date the dough in the freezer. When you're ready to use the dough, transfer it to the refrigerator to thaw or room temperature for several hours before baking.

Do I need a springform pan for Hokkaido milk bread rolls?

It's not necessary. You can use a regular baking dish or pan in this Japanese milk bread rolls recipe. If you want to make it into loaf bread, then you need a loaf pan.

My trick for dough proofing:

To make any type of bread, my trick for dough proofing or speeding up the dough rising time. I usually preheat the oven to 200 F. Then, turn off the oven. Put the dough and cover it with a damp cloth into the oven for 15-30 minutes.

In this way, it speeds up the waiting time and you don't need to worry about the temperature in the room if it is too cold. You can use this trick for any dough proofing like pan fried buns, custard buns, taro buns, Chinese hot dogs and garlic cheese breadsticks.

Cooking tips for how to make Japanese milk bread rolls:

Dough:

The best is to use warm milk. (Let the milk out at room temperature an hour before or warm it in the microwave for 10-20 seconds.)
Cut the butter into small pieces and add them one at a time into the dough.
It helps a lot when you use a Bosch bread mixer to mix the dough.
Let the dough run in the mixer for 15 minutes until the dough is not as sticky.
Put the dough in a mixing bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature.
My trick to speed up the dough rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes.
Spray some oil on the parchment paper to prevent the dough sticking on the paper.

Baking:

Dust some flour on top of the dough before baking it.
Preheat the oven at 350 F, but bake the dough at 300 F for 18-22 minutes until it’s slightly golden brown.

FAQS:

How to store milk bread rolls?

Once the milk bread rolls are completely cool off. You can put them in a ziplock bag and leave it on the table at room temperature for a couple days. Or refrigerate them for 4-5 days.

How long does milk bread last?

The shelf life of milk bread lasts around 2 to 3 days without refrigeration. However, if you refrigerate them, it can last 4-5 days. Put them in the resealable plastic bag to help retain moisture.

Besides, you can freeze milk bread. Wrap it in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. In this way, milk bread can last for 2-3 months without a significant loss in quality. You can thaw them by leaving it at room temperature, lightly toast or air fry it.

How to warm up the Hokkaido bread rolls?

Warm it up in the microwave for 10 seconds if it is at room temperature. If it is out of the refrigerator, put them in the microwave for 20-30 seconds. Or, warm them in the toaster oven at 350 F for a couple minutes.

Instructions for how to to make fluffy Japanese milk bread rolls:

Preparation:

1. Pour ¾ cup of milk (warm the milk in the microwave for 10-20 seconds or leave it at room temperature for an hour before using) and add ¼ cup of sugar into the Bosch mixer or a mixer.

Yeast mixture:

2. Next, add 2 teaspoons of active dry yeast.

3. Turn on the Bosch mixer, the lowest setting #1, let it mix a little bit, cover the lid and wait for 5 minutes.

Dough mixture:

4. Meanwhile, put 2 cups of bread flour into the container. Then, add ½ teaspoon of salt. Mix them well.

5. The following, turn on the Bosch mixer the lowest speed #1, slowly add the flour mixture from step 4 into the yeast mixture in step 3. Then, change the speed to medium #2 or 3.

Dough rising:

6. While the dough is mixing, cut 1 tablespoon of unsalted butter into small cubes. Then, add the butter into the dough one at a time. Let the Bosch mixer run for 15 minutes until the dough is not too sticky.

7. After that, put the dough into a mixing bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the dough's rising time, I usually preheat the oven to 200 F. Then, turn off the oven and put the dough with a wet cloth cover into the oven for 15-30 minutes.)

8. While waiting for the dough, put a parchment paper into the pan (9.5 inches square pan) and spray some oil.

9. After the dough rises double size, roughly divide the dough into 12 pieces. (If you want the perfect size, you need to weigh them.)

dough roll into balls and lay in the pan

10. Roll the dough into a ball and put it on the pan.

11. Cover the dough rolls with a wet towel and wait 15-30 minutes at room temperature. (To speed the time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough with a wet cloth cover into the oven for 5-10 minutes.)

flour dust on the dough rolls ( Japanese milk bread rolls)

Baking:

12. Put ½ tablespoon of bread flour into a strainer and dust the flour over the dough.

baked Japanese milk bread rolls in the pan

13. Preheat the oven at 350 F, then drop the temperature and bake them at 300F for 18-22 minutes.

Enjoy this simple and fluffy Japanese milk bread rolls recipe with some homemade cinnamon honey butter! Also, check out these cheese pizza, Thai chicken pizza, massaman curry, crispy noodles, corn on the cob, cashew shrimp and red bean mochi recipes.

Japanese Milk Bread Rolls

Snow bread or Hokkaido bread is a popular Japanese milk bread roll. This fluffy Japanese milk bread recipe shows you how to make this soft, fluffy and light bread rolls for breakfast, snack or lunch.

5 from 5 votes

Print Pin Rate

Course: Bread, Side Dish, Snack

Cuisine: Asian, Japanese

Prep Time: 1

Cook Time: 25

Total Time: 1 25

Servings:

Calories: 95kcal

Author: Tracy O.

Equipment

1 Baking pan
1 Oven

Video

Ingredients

Topping:

▢ ½ tablespoon Bread flour (Dusting on top of the dough)

US Customary - Metric

Instructions

Pour ¾ cup of milk (warm the milk in the microwave for 10-20 seconds or leave it at room temperature for an hour before using) and add ¼ cup of sugar into the Bosch mixer or a mixer.
Next, add 2 teaspoons of active dry yeast.
Turn on the Bosch mixer, the lowest setting #1, let it mix a little bit, cover the lid and wait for 5 minutes.
Meanwhile, put 2 cups of bread flour into the container. Then, add ½ teaspoon of salt. Mix them well.
The following, turn on the Bosch mixer the lowest speed #1, slowly add the flour mixture from step 4 into the yeast mixture in step 3. Then, change the speed to medium #2 or 3.
While the dough is mixing, cut 1 tablespoon of unsalted butter into small cubes. Then, add the butter into the dough one at a time. Let the Bosch mixer run for 15 minutes until the dough is not too sticky.
After that, put the dough into a mixing bowl and cover with a wet cloth. Let it rise for 45 minutes to an hour at room temperature. (To speed up the dough rising time, I usually preheat the oven to 200F. Then, turn off the oven and put the dough into the oven for 15-30 minutes.)
While waiting for the dough, put a parchment paper into the pan (9.5 inches square pan) and spray some oil.
After the dough rises double size, roughly divide the dough into 12 pieces. (If you want the perfect size, you need to weigh them.)
Roll the dough into a ball and put them on the pan.
Cover the dough rolls with wet towel and wait 15-30 minutes at the room temperature. (To speed the time, I usually preheat the oven to 200 F. Then, turn off the oven and put the dough with a wet cloth cover into the oven for 5-10 minutes.)
Put ½ tablespoon of bread flour into a strainer and dust the flour over the dough.
Preheat the oven at 350 F, then drop the temperature and bake them at 300 F for 18-22 minutes.

Notes