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Fluffy Japanese Milk Bread Potato Rolls

Japanese milk bread potato rolls - featured image
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These cloud-soft, slightly sweet rolls combine the Japanese tangzhong technique with mashed potatoes for unbeatable tenderness and flavor. Perfect for Thanksgiving, potlucks, or any time you want bakery-worthy bread at home.

Ingredients

Scale
  • 3 tablespoons bread flour (for tangzhong)
  • 1/2 cup whole milk (for tangzhong)
  • 1/4 cup water (for tangzhong)
  • 2 1/2 cups bread flour
  • 3/4 cup mashed potatoes (plain, cooled)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Make the Tangzhong: In a medium saucepan, whisk together 3 tablespoons bread flour, 1/2 cup milk, and 1/4 cup water until smooth. Cook over medium heat, stirring constantly, until thickened to a pudding-like consistency (about 3 minutes). Remove from heat and let cool to room temperature (about 10 minutes).
  2. Prepare the Dough: In the bowl of a stand mixer, combine 2 1/2 cups bread flour, 3/4 cup mashed potatoes, 1/4 cup sugar, 1 1/2 teaspoons salt, and 2 1/4 teaspoons instant yeast. Add the cooled tangzhong, 1/2 cup milk, and 1 large egg.
  3. Mix on low speed until a shaggy dough forms, then increase to medium and knead for about 5 minutes (or knead by hand for 8-10 minutes). The dough should be slightly sticky but pulling away from the bowl.
  4. Incorporate Butter: Add 4 tablespoons softened butter, a tablespoon at a time, kneading until fully incorporated. The dough will look glossy and feel soft.
  5. First Rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size, about 60 minutes.
  6. Shape the Rolls: Punch down the dough and turn out onto a lightly floured surface. Divide into 15 equal pieces (about 2 ounces each). Shape each piece into a smooth ball.
  7. Second Rise: Arrange the balls in a greased 9×13-inch pan. Cover and let rise for 45-60 minutes, until puffy and touching.
  8. Bake: Preheat oven to 350°F. Bake for 22-25 minutes, until golden brown and the rolls sound hollow when tapped. Tent with foil if browning too quickly.
  9. Brush & Cool: Remove from oven and brush immediately with 2 tablespoons melted butter. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For best texture, use bread flour and Yukon Gold potatoes. You can substitute dairy-free milk and butter for allergen-friendly rolls. Prep the dough the night before and bake fresh in the morning for convenience. Add herbs or swap in sweet potatoes for seasonal variations. Use a kitchen scale for accuracy and knead until the dough reaches the windowpane stage for fluffiest results.

Nutrition

Keywords: milk bread, potato rolls, Thanksgiving, tangzhong, fluffy rolls, homemade bread, holiday baking, soft dinner rolls

Find it online: https://hungermind.com/fluffy-japanese-milk-bread-potato-rolls-recipe-for-perfect-thanksgiving/