Japanese Milk Bread, also known as Shokupan, is a soft and delicate white bread with a cloud-like texture that melts in your mouth.

It is incredibly easy to make with a few basic pantry staples and is perfect for creating delicious sandwiches or serving as dinner rolls!

Thanks to tangzhong method (a popular technique for making super soft and long-lasting Asian bread), it stays fresh longer than regular bread.

These are the ingredients for this fluffy Japanese Hokkaido milk bread recipe, Click on 👇 "learn more" for the full list.

For tangzhong, in a small saucepan, combine the 20g of bread flour and 85 ml of water. Place the saucepan over medium heat and whisk the mixture as it cooks.

In a mixing bowl of a stand mixer fitted with the dough hook attachment, combine 325 g of white bread flour, fast-action dry yeast, sugar, and salt.

Mix them until well combined. Add cooled tangzhong (at room temperature), warm milk, and 1 medium egg to the dry ingredients.

Mix until a sticky dough forms. Add the melted butter, and then increase the speed to medium. Knead the dough in for about 8-10 minutes.

Divide the risen dough into 9 equal pieces. Take each piece and bring all of the edges towards the center to create a compact ball.

Using your palms, cup the dough ball and rotate it on the work surface to create surface tension. Place the shaped rolls into a lightly greased cake tin or baking dish.

Cover the baking dish with a clean kitchen towel and let the dough rise for another 45 minutes to 1 hour, or until the rolls have doubled in size.

When doubled in size, bake them in the 180° C (350° F) preheated oven for about 20-25 minutes, or until they turn a deep golden brown.

Remove the bread from the oven and let them cool on a wire rack before serving. Click on 👇 "learn more" for the full recipe with step-by-step instructions.