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Loading...These pillowy Japanese milk bread rolls are wrapped around a generous pocket of sweet red bean paste, known as anko. The contrast of the soft, buttery dough and the velvety, lightly sweetened filling makes this a beloved bakery treat across Japan. Perfect for an afternoon snack or alongside a cup of green tea.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings6
Yield6 rolls
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 7 gFat
- 3.5 gSaturated Fat
- 53 gCarbs
- 2 gFiber
- 18 gSugar
- 8 gProtein
- 180 mgSodium
- 150 mgPotassium
- 50 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the tangzhong (flour paste)
- 2 tablespoons (20 g) bread flour
- 6 tablespoons (90 ml) whole milk
For the enriched milk dough
- 2 cups (250 g) bread flour
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon (5 g) active dry yeast
- 1/2 teaspoon (3 g) fine salt
- 1/2 cup (130 ml) whole milk, warmed to 105 F
- 1 large egg, room temperature
- 2 tablespoons (30 g) unsalted butter, softened
For the filling and finishing
- 1 1/4 cups (300 g) smooth red bean paste (koshian) or chunky (tsubuan), chilled
- 1 egg, beaten with 1 tablespoon water
- 1 tablespoon toasted black or white sesame seeds (optional)
Directions
- Whisk the tangzhong flour and milk in a small saucepan over medium heat until it thickens into a smooth paste, about 2 minutes. Remove from heat, cover, and let cool to room temperature.
- In the bowl of a stand mixer, combine the warm milk and yeast; let stand 5 minutes until foamy. Add the bread flour, sugar, salt, egg, and cooled tangzhong. Knead with the dough hook on medium speed for 6 minutes until shaggy, then add the softened butter and continue kneading 6 to 8 minutes more until the dough is smooth, elastic, and clears the sides of the bowl.
- Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 60 to 75 minutes, or until roughly doubled in size.
- Punch down the dough and divide it into 6 equal pieces (about 75 g each). Roll each piece into a smooth ball, cover loosely, and rest 10 minutes.
- Flatten each ball into a 4 inch disc, place a heaping tablespoon (about 50 g) of cold anko in the center, then gather the edges up and pinch tightly to seal. Roll gently between your palms to form a smooth round bun, or flatten slightly into an oval log shape. Place seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
- Cover loosely with a damp towel and let rise 35 to 45 minutes until puffy and pillowy. Preheat the oven to 350 F (175 C) during the last 10 minutes of proofing.
- Brush the tops gently with the egg wash and sprinkle with sesame seeds if using. Bake on the middle rack for 18 to 20 minutes, rotating the pan halfway through, until the tops are glossy and deeply golden and the bottoms sound hollow when tapped.
- Transfer to a wire rack and cool at least 10 minutes before serving so the molten sweet filling sets slightly. Best enjoyed the same day, warm or at room temperature.
Cook’s Notes
- Keep the anko chilled until shaping; cold paste is much easier to wrap without tearing the dough or leaking during baking.
- Do not overfill each roll or pinch the seam thinly, as the anko expands slightly while baking and can split the dough open.
- Use tangzhong (the cooked flour paste) for an extra-soft, cloud-like crumb that stays tender for days; it is the secret behind authentic Japanese bakery shokupan.
- For an authentic bakery look, score a simple pattern on top of each roll with oiled kitchen shears before the second rise, mimicking the classic anko pan sold in Japanese bakeries.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze (un-egg-washed after baking) for up to 1 month and reheat in a 300 F oven for 5 minutes.
