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Japanese Milk Bread (Yeast Version)
This bread is impressive in its flavor and versatility: use the dough for sandwich loaves, to make dinner rolls or hamburger buns, and even cinnamon rolls.
This yeast-leavened version has a strategic quick prep, and the end product is fabulous and ready to serve in just a few hours. This recipe holds a top spot in my last-minute party baking repertoire.
If you’d like to try a longer process with more complex flavors, here is the sourdough-leavened version of this recipe.
Japanese Milk Bread (Yeast Version)
Japanese milk bread is a fluffy and delicious treat. The tangzhong method of making a roux makes the interior extra soft and resistant to staling.
Ingredients
Tangzhong
Final Dough
Pre-Bake Wash
Post-Bake Wash
Instructions
Tangzhong
Dough Mixing and First Rise
Dough Shaping and Second Rise
Baking*
Instructions for kneading by hand
Japanese Milk Bread (Yeast Version)