Rise Time: 2–3 hours (includes first and second rises)
Total Time: 3–4 hours
Servings
12
Ingredients
Tangzhong (Water Roux):
25g bread flour (about 3 Tbsp.)
¼ cup milk
¼ cup water
Milk Bread Buns:
½ cup whole milk, lukewarm
2 tsp active dry yeast
1 egg, beaten
350g bread flour (about 3 cups)
¼ cup sugar
2 Tbsp butter, room temperature
1 tsp salt
Tangzhong (prepared earlier)
Toppings:
1 egg
Splash water
3 Tbsp butter, melted
J-Basket Crunchy Furikake Toppers: Nori Komi, Garlic, Sriracha, and Wasabi
Directions
Make Tangzhong: Mix flour, water, and milk in a small saucepan until smooth. Cook over medium-low heat, stirring continuously with a wooden spoon, until thickened. The tangzhong is ready when swirling the spoon leaves visible lines in the mixture.
Transfer tangzhong to a clean bowl, cover with plastic wrap pressed against the surface, and let cool completely.
Make Milk Bread Dough: Heat the milk until lukewarm (100-110°F) and add yeast. Proof for 5–10 minutes, until foamy.
Whisk together the milk-yeast mixture, beaten egg, and tangzhong.
In the bowl of a stand mixer, sift together bread flour, sugar, and salt. Add the wet ingredients and mix on medium-high speed. Gradually add butter in small chunks, continuing to mix until the dough becomes elastic and smooth, about 15–20 minutes. Transfer the dough to a greased bowl, cover with a towel, and let rise in a warm place until doubled in size (1–2 hours).
Shaping and Second Rise: Turn the dough onto a lightly floured surface. Divide into 12 equal portions. Shape each into a smooth ball. Arrange buns in rows on a parchment-lined baking pan, keeping them close but not touching. Cover loosely with plastic wrap and let rise again until doubled in size, about 1 hour.
Prepping and Baking: Preheat the oven to 350°F (175°C). Make an egg wash by whisking 1 egg with a splash of water. Brush the top of each bun with the egg wash. Bake for 20–25 minutes, until golden brown and fluffy.
Remove from the oven and let cool slightly. Brush buns with melted butter and liberally sprinkle J-Basket Crunchy Furikake Toppers over each row of buns, using a different flavor for each row: Nori Komi, Garlic, Sriracha, and Wasabi. Enjoy!
