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Japanese milk bread buns on a wooden board with one bun cut open to show the soft crumb.

Japanese Milk Bread Buns

These soft Japanese milk bread buns are made with a flour-and-boiling-water yudane for a fine, springy crumb. The recipe makes 12 pull-apart rolls.
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Prep Time 35 minutes
Cook Time 25 minutes
Yudane and Proofing Time 6 hours
Total Time 7 hours
Servings: 12 buns
Course: Bread
Cuisine: Japanese
Ingredients Method Notes

Ingredients
 

For the Yudane
  • ⅔ cup bread flour, 80g
  • ⅓ cup boiling water, 80 ml
For the Dough
  • 2 ⅔ cups bread flour, 320g
  • ⅔ cup whole milk, 160 ml, lukewarm
  • 1 large egg
  • 3 tablespoons + 1 teaspoon granulated sugar, 40g
  • 2 teaspoons instant yeast, 6g
  • 1 ¼ teaspoons fine salt, 7g
  • 3 tablespoons unsalted butter, 42g, softened
For the Egg Wash
  • 1 large egg
  • 1 tablespoon whole milk, 15 ml

Equipment

  • Digital kitchen scale
  • Heatproof mixing bowl
  • Stand mixer with dough hook or large mixing bowl
  • Bowl cover or plastic wrap
  • Bench scraper
  • 9 x 13-inch (23 x 33cm) metal baking pan
  • Pastry brush
  • Instant-read thermometer
  • Wire cooling rack

Method
 

  1. Put the 80g bread flour for the yudane in a heatproof bowl. Pour over the boiling water and stir firmly until there’s no dry flour left. Cover and cool, then refrigerate for at least 4 hours or overnight.
  2. Tear the cold yudane into small pieces and put it in the bowl of a stand mixer. Add the remaining bread flour, lukewarm milk, egg, sugar, instant yeast and salt.
  3. Fit the dough hook and mix on low speed for 2 to 3 minutes, until the ingredients form a rough dough.
  4. Knead on medium-low speed for about 5 minutes. Add the softened butter in 3 additions, letting each addition mix into the dough before adding more.
  5. Continue kneading for 7 to 10 minutes, until the dough is smooth, elastic and able to pass the windowpane test. It should still feel slightly tacky.
  6. Put the dough in a lightly greased bowl, cover and let it rise in a warm place for 60 to 90 minutes, or until it has nearly doubled in volume.
  7. Lightly grease a 9 x 13-inch (23 x 33cm) metal baking pan.
  8. Gently press the gas from the dough and weigh it. Divide it into 12 equal portions.
  9. Shape each portion into a smooth ball, pinching the seam closed underneath. Arrange the buns in the pan in 4 rows of 3.
  10. Cover and proof for about 45 to 60 minutes. They should look very puffy and the buns should be touching each other.
  11. Heat the oven to 350°F (175°C), or 160°C fan.
  12. Beat the egg with the tablespoon of milk and lightly brush the tops of the buns.
  13. Bake for 22 to 25 minutes, or until golden brown. Check the center bun with an instant-read thermometer. It should reach at least 190°F (88°C).
  14. Cool in the pan for 10 minutes, then transfer the buns to a wire rack.

Notes

  • Weighing the flour gives more consistent results than measuring it with cups.
  • The yudane can be prepared the night before.
  • Don't compensate for tacky dough by adding a lot of extra flour.
  • Proofing times depend on the temperature of your kitchen, so judge the dough by its volume as well as the clock.
  • For 8 burger buns, divide the dough into 8 portions and bake them spaced apart on a lined baking sheet.
  • The same 8-portion method can be used for hot dog buns by shaping each portion into a short log.
  • Cool leftovers completely before storing.
  • Keep the buns covered at room temperature for 2 to 3 days or freeze for up to 1 month.