Here’s how you can make strawberry swirled, fluffy, pillowy soft Hokkaido style milk bread rolls at home with this simple recipe. The perfect make ahead bread as they stay soft for days! Try these Japanese Milk Bread Rolls tonight!
Strawberry Swirl Japanese Milk Bread Rolls (Hokkaido rolls)
I’ve been baking a ton lately, being stuck at home and craving all the carbs, I pretty much have been baking bread weekly! I’ve recently really enjoyed making Hokkaido rolls as they hold up really well for a couple of days on the counter. Perfect as an easy breakfast or an effortless snack!
When I saw this strawberry swirl no-knead brioche from King Arthur Flour, I was like “omg. I need some strawberry ASAP!” and so started my week long attempt at adding strawberry jam to hokkaido rolls! And I’m happy to share that after batches and batches of me eating these fluffy dinner rolls, I nailed it and I’m ready to share it! They’re great for breakfast, as a sweet dinner roll, or as a stand alone snack!
So what are Hokkaido rolls/Japanese milk bread?
Japanese milk bread is also known as Hokkaido milk bread. Hokkaido (the second largest island of Japan) is a prefecture in Japan known for their rich and creamy milk
Milk bread was first developed in Japan in the 20th century, using tangzhong, a warm flour paste traditionally used in China to make buns super soft and airy. This method also makes the bread stay softer for longer. However, you don’t need to get Hokkaido milk to make this delicious milky sweet bread at home!
Find the non-strawberry version of my Japanese milk bread here.
The Tangzhong Method
The tangzhong (湯種) is a water roux made of typically a mixture of flour and water. This method ensures that the bread can be kept for days and still stay very soft and airy. For these fluffy Japanese dinner rolls, I used flour + milk instead of flour + milk + water. Alternatively, you can also use just flour + water. To make the tangzhong, you just combine the flour and liquid, then place it on medium heat, whisking constantly until the mixture becomes a paste. It should only take 1-2 minutes.
What You’ll Need To Make These Fluffy Strawberry Dinner Rolls at Home
For the tangzhong:
- flour
- milk
For the Strawberry Japanese milk bread rolls:
- milk: warmed to 30C
- active dry yeast
- flour: I used all purpose flour
- sugar: plain white sugar
- salt: I used pink Himalayan salt because that’s all I own!
- eggs: room temperature
- butter: room temperature
- strawberry jam: or whatever flavoured jam you have on hand
You’ll also need a greased bowl to proof the dough in as well as a mixer. I use my Kitchenaid for this recipe.
How To Make Japanese Milk Bread Rolls
Note: In this post there will be a video showing visually how to roll your dough before the first proof and how to roll your dough for the second proof before baking. If you do not see the video, you may have to turn off your adblocker. I have some step by step photos down below but I shot a video to try and help you see exactly how I make it! (Ads are how I’m able to run this blog and spend days testing this recipe and methods on rolling it!) Thank you!
- To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
- Set the tangzhong aside to cool and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes.
- While the yeast is blooming, prep your dough by combining flour, sugar, and salt in your mixer bowl.
- When ready, on your low speed setting, combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes. Increase speed to medium and knead dough for another 3-5 minutes until smooth, adding in the butter in 1 tbsp blocks.
- When done, remove the dough from the mixer bowl and on a clean surface, gently shape the dough into a ball by turning it gently by tucking the dough under itself. Place the dough ball into a greased bowl and cover with plastic or a tea towel. Allow to proof for 1-2 hours or until the dough has doubled.
- Once doubled, transfer dough to a lightly floured work surface. Divide dough into 12 equal pieces and gently roll the dough into a ball by folding the edge of the dough into the middle, pinching the folds together, then flipping the dough over and turn the dough in a circular motion to round it out.
- Place the dough balls into a grease 9×12 pan, cover, and let proof (covered) for 10 minutes.
- After, use a rolling pin and roll each ball into a rectangular or long oval shape, whichever is easiest for you.
- In the middle of the rolled dough, spread a thin layer of jam.
- Then, take the long side of the dough, fold it into the middle, take the other side of the dough and fold it over to the “middle” as well, overlapping the first fold. Then roll up the dough, like a fruit roll up.
- Place all the strawberry jam filled dinner rolls into a greased pan or parchment lined pan and proof again for 30-40 minutes.
- Once ready, brush the tops of the bread with an egg wash (1 egg + 1 splash of milk, mixed together) and bake at 350F for 30 minutes or until the tops are golden brown.
- Serve once ready.
Recipe Variations
- For a little bit of extra sweetness, I like to brush the tops of my buns with some honey water near the end of the baking process.
- Different flavoured jams can be used or even a chocolate spread!
Tips and Notes
- If you’d like to make these more into round buns, you can bake them on a sheet pan, without having them touching each other!
- Using parchment paper is optional.
- A little goes a long way with the jam. Don’t overfill it as it’ll leak out!
Storage Tips
- Once the Japanese milk bread rolls have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2-3 days. The rolls will stay very soft at room temperature thanks to the tangzhong. You can also warm up before serving.
- To freeze/store for longer than 2-3 days, place the dinner rolls in a freezer ziplock bag, squeeze out as much air as possible, and store them in the freezer for up to a month. To reheat from frozen, bake the rolls at 350° F without thawing for around 10 minutes or so.
Strawberry Swirl Japanese Milk Bread Rolls
Ingredients
For the tangzhong:
- 3 tbsp flour
- 6 tbsp whole milk
For the Japanese milk bread rolls:
- 1/2 cup whole milk, warmed to 30C
- 7 grams active dry yeast, 1 packet
- 2.5 cups flour (320 grams), I used all purpose flour
- 1/4 cup sugar, plain white sugar
- 1 tsp salt, I used pink Himalayan salt
- 2 eggs, room temperature, one egg for the dough, one egg for egg wash
- 4 tbsp butter, room temperature, broken into 1 tbsp blocks
- 12 tsp strawberry jam
Equipment
Instructions
- To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
- Set the tangzhong aside to cool and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes.
- While the yeast is blooming, prep your dough by combining flour, sugar, and salt in your mixer bowl.
- When ready, on your low speed setting, combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 minutes. Increase speed to medium and knead dough for another 3-5 minutes until smooth, adding in the butter in 1 tbsp blocks.
- When done, remove the dough from the mixer bowl and on a clean surface, gently shape the dough into a ball by turning it gently by tucking the dough under itself. Place the dough ball into a greased bowl and cover with plastic or a tea towel. Allow to proof for 1-2 hours or until the dough has doubled.
- Once doubled, transfer dough to a lightly floured work surface. Divide dough into 12 equal pieces and gently roll the dough into a ball by folding the edge of the dough into the middle, pinching the folds together, then flipping the dough over and turn the dough in a circular motion to round it out.
- Place the dough balls into a grease 9×12 pan, cover, and let proof (covered) for 10 minutes.
- After, use a rolling pin and roll each ball into a rectangular or long oval shape, whichever is easiest for you.
- In the middle of the rolled dough, spread a thin layer of jam.
- Then, take the long side of the dough, fold it into the middle, take the other side of the dough and fold it over to the “middle” as well, overlapping the first fold. Then roll up the dough, like a fruit roll up.
- Place all the strawberry jam filled dinner rolls into a greased pan or parchment lined pan and proof again for 30-40 minutes.
- Once ready, brush the tops of the bread with an egg wash (1 egg + 1 splash of milk, mixed together) and bake at 350F for 30 minutes or until the tops are golden brown.
- Serve once ready
Similar Recipes You May Enjoy
- Freezer Friendly Banana Chocolate Chip Muffins
- Basil and Garlic No Knead Bread
- Japanese Milk Bread
- Easy Cheddar Cheese Buns
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Emily says
I was worried at first that I messed up my dough but they turned out perfect! I also made a strawberry jelly glaze- microwave jelly mix in butter and powdered sugar then brush on the buns! Love this recipe!
Carmy says
A strawberry jelly glaze sounds AMAZING. I’ll have to do that next time I make these strawberry swirl bread!