Milk Bread

Created on January 06, 2024

Japanese milk bread, or shokupan, is a soft, fluffy, and slightly sweet white bread made with a tangzhong (cooked flour-milk paste) that gives it its signature pillowy texture.

Makes: 1 large round or 2 loaves
For dinner, start at noon the day before. ~1 hour hands-on, plus 6 or 26 hours of rising and resting.

⚠️ I would not try to do this recipe without a stand mixer. You would be kneading dough for 1 hour. ⚠️
  • Tangzhong: 2 + 10 min (prep + cooling)
  • Mixing & kneading: 30ish min
  • Bulk rise: 30–90 min (plus overnight optional)
  • Shaping: 10 min
  • Final proof: 1.5–3 hours
  • Bake: 25–35 min

Ingredients

Here are two variations — one standard and one richer (brioche-style). You can shape these into loaves or rolls.

Tangzhong (same for both)

  • ¼ cup water
  • 2 Tbsp whole milk
  • 2 Tbsp bread flour

Option 1 (standard garlic-dill rolls)

  • ½ cup whole milk
  • 4 Tbsp melted butter (plus 2 Tbsp more for garlic topping)
  • ¼ cup sugar
  • 2 Tbsp nonfat dry milk powder
  • 1 Tbsp dried dill
  • 2 tsp instant yeast
  • 1 tsp Diamond Crystal kosher salt
  • 1 tsp garlic powder
  • 1 egg
  • 2½ cups bread flour

Garlic butter topping:

  • 2–3 cloves garlic, chopped
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • 2 Tbsp chopped fresh dill

Option 2 (enriched/brioche-style loaves)

  • 1 cup whole milk or buttermilk
  • 4 eggs (reserve 1 for egg wash)
  • ¼ cup sugar (or up to ½ cup for sweeter)
  • 2 Tbsp vegetable or olive oil
  • 2¾ tsp Diamond Crystal kosher salt
  • 2 tsp active dry yeast
  • 3¾ cups all-purpose flour
  • ½ cup unsalted butter, cubed and chilled

Instructions

  1. Make the tangzhong:
    Whisk tangzhong ingredients in a small saucepan or skillet. Cook over low heat, stirring constantly, until thick like pudding (about 2 minutes). Scrape into stand mixer bowl and let cool (you can throw it in the freezer for 10 min to speed up).

  2. Make the dough:
    Add all ingredients (except butter if using enriched version) to the bowl. Mix on low until combined, then knead:
    • For garlic-dill: Mix ~20–25 min on low until soft, smooth dough forms.
    • For enriched: Knead 12 min on medium-low, then add butter in two stages, kneading 10–15 min more until dough is elastic and passes windowpane test.

  3. First rise:
    Cover the bowl and rest dough at room temp for 30–90 minutes until doubled. Optionally, chill overnight for better flavor.

  4. Shape:
    Deflate dough and divide into 10 pieces. Roll into tight balls and place in greased round pan or loaf pans (2×4 layout for loaves).

  5. Final proof:
    Cover loosely and proof 2–3 hours until very puffy. Use the finger dent test to confirm readiness.

  6. Egg wash & bake:
    Preheat oven to 350ºF. Beat 1 egg and brush rolls or loaves. Bake 25–35 min until golden and 190ºF inside.

  7. Finish (optional for garlic-dill):
    Melt 2 Tbsp butter with garlic, garlic powder, and salt. Remove from heat, stir in dill, and brush over rolls while warm. It will feel like a lot — that’s the point.