Japanese milk bread sourdough rolls.

Ohhh yes 😍—Japanese Milk Bread Sourdough Rolls combine the soft, fluffy, pillow-like texture of classic Japanese milk bread with the subtle tang and depth of sourdough. These are slightly sweet, tender, and perfect for sandwiches or just slathering with butter.

Here’s a detailed recipe:

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🍞 Japanese Milk Bread Sourdough Rolls

Ingredients

Tangzhong (flour paste, makes bread ultra-soft)

• 3 Tbsp all-purpose flour

• ½ cup milk

Dough

• 2 cups bread flour

• ½ cup active sourdough starter (100% hydration, fed and bubbly)

• ¼ cup milk (lukewarm)

• ¼ cup sugar

• 3 Tbsp unsalted butter, softened

• ½ tsp salt

• 1 large egg

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Instructions

1. Make the tangzhong

1. In a small saucepan, whisk 3 Tbsp flour and ½ cup milk until smooth.

2. Cook over low-medium heat, stirring constantly, until mixture thickens to a paste (~149°F / 65°C).

3. Let cool to room temperature.

2. Make the dough

1. In a large bowl, combine bread flour, sugar, salt, sourdough starter, milk, egg, and tangzhong.

2. Knead until a rough dough forms.

3. Add butter gradually and continue kneading until dough is soft, elastic, and slightly sticky (10–15 min by hand, 6–8 min in a stand mixer).

3. Bulk fermentation

1. Place dough in a lightly oiled bowl, cover, and let rise 4–6 hours at room temperature (or until doubled; sourdough time varies).

4. Shape rolls

1. Punch down dough gently.

2. Divide into 8–10 equal pieces.

3. Shape each piece into a smooth ball or oval.

4. Arrange in a greased or parchment-lined pan so rolls touch slightly.

5. Proof

1. Cover and let rise 2–3 hours, or until nearly doubled.

6. Bake

1. Preheat oven to 350°F (175°C).

2. Optional: brush tops with milk or egg wash for a glossy finish.

3. Bake 20–25 minutes, until golden brown.

4. Cool slightly before serving—rolls are best warm or next-day soft.

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Tips for Pillowy Rolls

• Tangzhong is key: makes rolls soft, tender, and keeps them fresh longer.

• Do not over-bake: Japanese milk bread should stay pale-golden, soft, not crusty.

• Sourdough flavor: The starter adds subtle tang; longer bulk fermentation deepens flavor.

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These rolls are fluffy, lightly sweet, slightly tangy, and melt-in-your-mouth soft—perfect for breakfast toast, sliders, or just eating plain with butter.

I can also give a no-tangzhong quick version that still yields soft sourdough rolls if you want something faster.