Milk Bread / Shokupan (食パン)

Ingredients

• For the Tangzhong

  100 ml milk
• 20 g bread flour

• For the Milk Bread

  125 ml milk
• 1 tsp active dry yeast
• 50 g granulated sugar
• 335 g bread flour
• 0.5 tsp coarse salt
• 1 piece egg
• 55 g unsalted butter
• 1 tsp canola or other neutral-flavored oil

• For the Egg Wash

  1 piece egg
• 1 tbsp heavy cream

Instructions

1. For the Tangzhong

   1

   In a small saucepan over low heat, whisk together the flour and milk until it thickens into a paste, 2–3 minutes. Transfer to a bowl and let cool until warm, 5–10 minutes.

   Tip: The texture should resemble mashed potatoes.

2. For the Milk Bread

   2

   Heat the milk over medium heat until it just simmers. Pour into a bowl and let cool to about 110°F. Stir in the yeast and a pinch of sugar, then let sit until foamy, 5–10 minutes.

   Tip: Skip the sugar and waiting if using instant yeast

3. 3

   In the bowl of a mixer, combine the sugar, flour, and salt. Add the egg, the cooled tangzhong, and the milk‑yeast mixture. Mix on low until a shaggy dough forms.

   Tip: Slightly wet hands before handling the dough to prevent sticking.

4. 4

   Add the butter one piece at a time, mixing until each piece is fully incorporated.

5. 5

   Increase the mixer speed to medium‑high and knead until the dough is tacky and smooth, 8–9 minutes. Lift and shape into a ball.

6. 6

   Lightly oil a large bowl (or use the same mixer bowl). Place the dough inside, turning to coat. Cover and let rise until doubled, about 2 hours.

   Tip: You can also refrigerate it for at least 8 hours or overnight.

7. 7

   Transfer the dough to a floured or slightly damp surface. If the dough was chilled, let it sit at room temperature until it softens and is easy to work with. Punch it down and shape it into a smooth ball.

8. To Make a Loaf

   8

   Line a loaf pan with parchment. Divide the dough into three equal pieces, gently flatten each piece, then roll it up tightly into a log and place them seam‑side down in the pan. Cover and let rise until the dough reaches the rim, 60–90 minutes. Preheat the oven to 350°F.

   Tip: Skip parchment paper if using pullman pan.

9. 9

   Preheat oven to 350°F. Whisk the egg and cream for the egg wash, brush it over the dough, and bake until golden brown, 30–33 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least an hour before slicing.

   Tip: Skip egg wash if using pullman pan.

10. To Make Pull-Apart Milk Bread Buns

    10

    For pull‑apart buns, divide the dough into 9 portions. Flatten each piece, pull the edges into the center to create a tight bundle, then flip it seam‑side down. Cup your hand over the dough and roll it against the counter until smooth. Arrange the balls in a 9×9‑inch pan and let rise until doubled, 45 minutes to 1 hour.

11. 11

    Preheat the oven to 350°F. Brush the rolls with egg wash and bake until the tops are golden, 22–25 minutes. Remove the rolls from the pan and cool on a wire rack until just warm, about 30–60 minutes, before serving or slicing.

    Tip: Sprinkle with flaky sea salt or other toppings if desired.

12. To Make Larger Milk Bread Buns

    12

    For milk bread buns, divide the dough into 12 portions. Flatten each piece, pull the edges into the center to form a tight bundle, then flip it seam‑side down. Cup your hand over the dough and roll it against the counter until smooth. Arrange the balls on a baking sheet and let rise until doubled, 45 minutes to 1 hour.

13. 13

    Preheat the oven to 350°F. Brush the rolls with egg wash and bake until the tops are golden, 18–20 minutes. Remove the rolls from the pan and cool on a wire rack until just warm, about 30–60 minutes, before serving or slicing.

    Tip: Great for cheeseburgers and sandwiches.