Ultra-soft, buttery, and slightly sweet—perfect for sandwiches, toast, or eating plain!
🥛 Ingredients
Tangzhong (Roux Starter)
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3 tbsp (25g) bread flour
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½ cup (120ml) water
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¼ cup (60ml) whole milk
Dough
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2 ½ cups (320g) bread flour
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¼ cup (50g) sugar
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1 tsp salt
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2 tsp instant yeast
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½ cup (120ml) warm whole milk
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1 large egg
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3 tbsp (45g) softened butter
👩🍳 Instructions
1. Make Tangzhong
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Whisk flour, water, and milk in a saucepan over medium heat until thickened to a paste (65°C/150°F). Cool to room temp.
2. Mix Dough
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In a stand mixer, combine flour, sugar, salt, yeast, warm milk, egg, and tangzhong. Knead 5 mins.
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Add butter, knead 10-15 mins until smooth and elastic (passes windowpane test).
3. First Rise
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Cover and let rise 1-1.5 hours (until doubled).
4. Shape
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Divide into 3 equal balls. Roll each into an oval, fold into thirds, then roll tightly into a log.
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Place in a greased 9×5-inch loaf pan, seam-side down.
5. Second Rise
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Cover and proof 45-60 mins (until domed slightly above pan).
6. Bake
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Brush with milk or egg wash. Bake at 350°F (175°C) for 25-30 mins (golden brown).
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Immediately brush with melted butter for extra softness!
✨ Tips for Success
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Use a scale for precise measurements.
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Don’t skip the tangzhong—it’s the secret to ultra-fluffiness!
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Store in a bread bag to keep it soft for days.
Enjoy your pillowy-soft homemade milk bread!