Hokkaido Milk Bread Recipe

Combine 25 g bread flour and 125 ml whole milk in a small saucepan or bowl and whisk until smooth. Cook over low heat, stirring constantly, until the mixture thickens to a pudding-like consistency and leaves a trail when you drag the spoon across the bottom (about 3–5 minutes). Do not let it boil. Remove from heat and transfer to a small bowl; cover surface with plastic wrap to prevent a skin and cool to room temperature (about 30–45 minutes). Measure out 150 g for the dough and reserve any excess for another use.

Prepare: weigh ingredients, bring milk/cream to room temperature, and set up a stand mixer with a dough hook (or be ready for hand kneading).

Mix dry ingredients

In the bowl of a stand mixer, whisk together 350 g bread flour, 50 g granulated sugar, 6 g salt, and 7 g instant yeast. If your yeast is sensitive to salt, place yeast and salt on opposite sides of the bowl before mixing.

Combine wet ingredients

In a separate bowl, whisk 90 ml whole milk, 40 ml heavy cream, and 1 large egg until blended. Add 150 g cooled tangzhong and whisk until smooth.

Form dough

With the mixer on low speed, pour the wet mixture into the dry ingredients. Mix on low until a shaggy dough forms (about 2 minutes). Increase speed to medium-low and knead for 4–6 minutes until the dough comes together but is still slightly sticky.

Add butter

With the mixer running, add 55 g softened unsalted butter in 2–3 increments, allowing each addition to incorporate fully before adding more. Continue kneading 6–8 minutes until the dough is smooth, elastic, and passes the windowpane test (the dough stretches thin without tearing). The dough should be tacky but not overly sticky; scrape down the bowl as needed.

Bulk fermentation: transfer dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place (about 24–27°C / 75–80°F) until doubled in size, about 60–90 minutes depending on temperature.

Shape rolls (Tom Cat Rolls)

Gently deflate the dough on a lightly floured surface. Divide the dough into 12 equal pieces (about 55–60 g each). For each piece: flatten into an oval, then roll from the long edge to make a tight cylinder. For a "Tom Cat" look, slightly pinch one end to form a tapered tail and make two small snips on the opposite end to suggest ears, or shape as desired. Place rolls seam-side down into a buttered 9x13-inch (23x33 cm) pan or two 8-inch round pans, leaving small gaps for expansion. Cover loosely with plastic wrap or a damp towel and proof until nearly doubled, about 45–60 minutes (poke test: indentation springs back slowly).

Preheat oven to 180°C (350°F) about 20 minutes before baking so it reaches temperature.

Egg wash

Beat 1 egg with 1 tsp water or milk to make an egg wash. Gently brush the tops of the proofed rolls with the egg wash, taking care not to deflate them.

Bake

Bake in the center of the preheated oven for 18–22 minutes, or until the tops are deep golden brown and an instant-read thermometer in the center reads about 93–96°C (200–205°F). Rotate the pan halfway through baking for even color if your oven is uneven.

Cool

Remove rolls from the oven and immediately brush lightly with a little melted butter if desired (this recipe uses whipped butter for serving instead). Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly for 15–20 minutes before serving.

Serve with whipped butter and salt

Serve warm. Spread cold unsalted whipped butter (60 g) on each roll and sprinkle a light pinch of flaky sea salt (about 1/8–1/4 tsp per roll, total 2 tsp across batch) to taste. The contrast of the sweet, pillowy bread, chilled whipped butter, and flaky salt is the signature experience.