Japanese Milk Bread Lab73 recipes
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Japanese Milk Bread Rolls

Charlotte Rutledge · kingarthurbaking.com · 8 to 10 rolls, depending on size

Against 73 Japanese milk bread recipes

More butter than 87% of recipes and more yeast than 95%.

See how all 73 Japanese milk bread recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • More butter than 87% of recipes: 18% of the flour weight against the typical recipe's 13%.
  • More yeast than 95% of recipes: 3% of the flour weight against the typical recipe's 1.8%.
  • More sugar than 75% of recipes: 16% of the flour weight against the typical recipe's 13%.
Liquid: 68%, 51st percentileButter: 18%, 90th percentileSugar: 16%, 77th percentileEgg: 16%, 68th percentileSalt: 1.9%, 73rd percentileYeast: 3%, 97th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 3 tablespoons (43g) water43 g
  • 3 tablespoons (43g) milk, whole preferred43 g
  • 2 tablespoons (14g) King Arthur Unbleached Bread Flour14 g
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour300 g
  • 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk14 g
  • 1/4 cup (50g) granulated sugar50 g
  • 1 teaspoon (6g) table salt6 g
  • 1 tablespoon instant yeast≈ 9 g
  • 1/2 cup (113g) milk, cold, whole preferred113 g
  • 1 large egg≈ 50 g
  • 4 tablespoons (57g) unsalted butter, melted57 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg beaten with 1 tablespoon water (egg wash)≈ 50 g

flour 314 gbatter 699 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.

  • Liquid68% · 51st percentile
  • Butter18% · 90th percentile
  • Sugar16% · 77th percentile
  • Egg16% · 68th percentile
  • Salt1.9% · 73rd percentile
  • Yeast3% · 97th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 31 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.

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