Also known as Hokkaido Milk Bread, this is:
Buttery, pull-apart soft
Made with a secret paste called tangzhong (the key to that stretch)
Amazing for sandwiches, toast, or just slathered in butter
Long-lasting — stays fresh for days
Kid-approved, grandma-approved, everyone-approved
It gelatinizes the starches and helps the bread stay:
- Moist and soft for DAYS
- Incredibly stretchy and fluffy
- More forgiving if slightly overbaked
This is the difference between good bread and insanely tender bakery-style bread.
For the Dough
| Ingredient | Amount |
|---|---|
| Bread flour | 2¾ cups (330g) |
| Sugar | 3 tbsp |
| Salt | 1 tsp |
| Instant yeast | 2 tsp |
| Whole milk | ½ cup + 1 tbsp |
| Egg | 1 large |
| Unsalted butter | 3 tbsp (softened) |
For the Glossy Finish
- 1 egg yolk + 1 tbsp milk (egg wash)
Step-by-Step Instructions
Make the Tangzhong
- In a small saucepan, whisk flour, water, and milk.
- Cook over medium heat, whisking constantly.
- After ~1–2 minutes, the mixture will thicken into a paste.
- Remove from heat and let cool completely.
Tip: You can make this ahead and store it in the fridge for 1 day.
Make the Dough
In a large mixing bowl or stand mixer:
- Combine bread flour, sugar, salt, and yeast.
- In a separate bowl, whisk the milk, egg, and cooled tangzhong.
- Pour the wet ingredients into the dry.
- Mix until a rough dough forms.
- Add in softened butter, one tablespoon at a time.
First Rise
- Shape the dough into a ball.
- Place in a greased bowl and cover with plastic wrap or a towel.
- Let rise in a warm spot for 60–90 minutes until doubled in size.
Use the finger poke test: if dough springs back slowly, it’s ready.
Shape the Loaf
- Punch down the dough.
- Divide into 4 equal portions.
- Roll each portion into a ball, then flatten and roll up jelly-roll style.
- Arrange side-by-side in a greased 9×5 loaf pan (or 8×8 square for individual rolls).
The shaping is key for that signature pull-apart look!
Second Rise
- Cover and let rise again for 45–60 minutes until puffy and touching.
- Meanwhile, preheat oven to 350°F (175°C).
Bake It Beautiful
- Brush the top with egg wash.
- Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
- Cover loosely with foil in the last 10 minutes if browning too quickly.
Cool & Tear
- Let cool in pan for 10 minutes, then remove to wire rack.
- Tear apart while warm (you won’t be able to resist).
- Brush top with a little melted butter if you want extra shine
Storage & Reheat
| Storage Method | How Long | Tip |
|---|---|---|
| Counter | 3–4 days | Store in bread bag or airtight container |
| Fridge | 5–6 days | Slightly less soft, toast before serving |
| Freezer | Up to 2 months | Slice before freezing for quick toasting |
Variations
| Flavor | Add This |
|---|---|
| Sweet Cinnamon Roll Loaf | Roll dough with cinnamon sugar filling |
| Savory Cheese Bread | Add shredded cheese + herbs before rolling |
| Chocolate Swirl | Spread Nutella or melted dark chocolate in layers |
| Whole Wheat | Replace 1 cup bread flour with whole wheat flour |
| High Protein | Add ½ scoop unflavored whey to dry ingredients, adjust milk slightly |
