Japanese Milk Bread: 16 Pillowy Bakes Inspired by the No-Knead Loaf Watched 5 Million Times

Japanese milk bread is the softest bread you will ever pull apart, and once you try it, ordinary sandwich loaves never feel the same. This year, a small home baker posted a no-knead version, and the video has been watched more than 5 million times, with viewers saying they stopped buying bread. The magic is tangzhong, a cooked paste of flour and milk that keeps the crumb moist and feathery for days. It is also known as Hokkaido milk bread. Below you will find the classic loaf and dinner rolls, Japanese bakery favorites like melon pan and curry pan, cafe sandwiches, and holiday bakes from Thanksgiving cloverleaf rolls to Christmas morning cinnamon rolls. One soft dough, endless ways to use it. Let’s start with the loaf..

Classic Japanese Milk Bread Loaf (Shokupan)

Picture tearing a warm loaf in half and watching it stretch into soft, silky strands instead of crumbs. That is shokupan. One small home baker filmed a no-knead version, and the video passed 5 million views. The secret is tangzhong, a quick cooked paste of flour and milk that holds extra moisture, so the loaf stays tender for days. Japanese milk bread is easier than it looks, and a thick toasted slice turns any morning into a cozy Japanese breakfast tray. This is the loaf to master first..

You will need: 1 batch milk bread dough (3 tbsp flour and 1/2 cup milk cooked into tangzhong, 2 1/2 cups bread flour, 1/2 cup warm milk, 1 egg, 3 tbsp sugar, 2 tsp instant yeast, 1 tsp salt, 3 tbsp soft butter)

How to make it: 1. Cook 3 tbsp flour with 1/2 cup milk over low heat, whisking, until thick like pudding; cool. 2. Stir tangzhong with the remaining ingredients into a shaggy dough, cover and rest 30 minutes. 3. Do 3 rounds of stretch and folds, 15 minutes apart, then rise 1 hour. 4. Shape 3 balls into a greased loaf pan and rise 45 minutes until just above the rim. 5. Brush with milk and bake at 350 F for 30 to 35 minutes.

Hokkaido Milk Bread Dinner Rolls

Hokkaido is famous across Japan for its dairy, and these rolls lean into that with extra milk and a splash of cream. Bake them snug together in one pan so they rise into tall, soft domes that tear apart with a gentle pull. A brush of melted butter and a pinch of flaky salt finishes them. Set a basket next to an easy roast turkey breast and watch the rolls vanish before the gravy goes around. Shape them the night before, chill, and bake while the table is set.

You will need: 1 batch milk bread dough (made as in the classic loaf above), 1 egg for brushing, 2 tbsp melted butter, flaky salt

How to make it: 1. Make the dough and let it rise 1 hour. 2. Divide into 12 balls and arrange in a greased 9×13 pan. 3. Rise 40 minutes until puffy. 4. Brush with beaten egg. 5. Bake at 350 F for 20 to 22 minutes, then brush with butter and sprinkle with flaky salt.

Japanese Milk Bread Cinnamon Rolls

If you have ever wished cinnamon rolls stayed soft down to the very last one, this is your answer. Japanese milk bread dough makes rolls so tender they almost melt, and they stay that way for two days. Fill them with brown sugar, cinnamon and butter, then finish with a simple cream cheese glaze. Shape them the night before, chill, and bake on Christmas morning. If you love a sweet swirl, a swirled holiday babka is the next bake to try. Thick glaze or thin?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 1/2 cup brown sugar, 1 tbsp cinnamon, 4 tbsp soft butter, 4 oz cream cheese, 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla

How to make it: 1. Roll the risen dough into a 12 by 16 inch rectangle. 2. Spread with butter, sprinkle with sugar and cinnamon, and roll up tightly. 3. Cut 12 rolls, set in a greased pan and rise 40 minutes (or chill overnight). 4. Bake at 350 F for 22 to 25 minutes. 5. Beat cream cheese, powdered sugar, milk and vanilla and spread over the warm rolls.

Japanese Melon Pan

Melon pan does not taste like melon at all. It is named for its crisp, cross-hatched cookie top, which looks like a cantaloupe rind. Underneath sits soft, sweet milk bread. Japanese bakeries sell them warm, and school kids line up for them in the afternoon. The cookie layer is just butter, sugar, egg and flour pressed over each ball of dough, then rolled in sugar for sparkle. Anyone who loves buttery holiday cookies will fall for that crunchy top. Have you tried one?

You will need: 1 batch milk bread dough (made as in the classic loaf above); cookie top: 4 tbsp soft butter, 1/3 cup sugar, 1 egg, 1 1/4 cups flour, 1/2 tsp baking powder, extra sugar for rolling

How to make it: 1. Beat butter, sugar and egg, mix in flour and baking powder, and chill 30 minutes. 2. Divide the risen dough into 10 balls. 3. Flatten 10 pieces of cookie dough into thin disks and drape one over each ball. 4. Roll the tops in sugar, score a crosshatch and rise 30 minutes. 5. Bake at 350 F for 15 minutes.

Anpan (Sweet Red Bean Buns)

Anpan has been a beloved bakery treat in Japan since the 1870s, when a Tokyo baker first tucked sweet red bean paste into soft bread. The filling has a gentle, earthy sweetness that is lovely with a cup of green tea. Look for canned sweet red bean paste at Asian markets, or simmer your own from dried azuki beans. A pinch of sesame seeds on top is the classic finish. If gentle sweets are your style, try chewy mochi desserts next. Would you try red bean?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 1 1/2 cups sweet red bean paste, 1 egg beaten, sesame seeds

How to make it: 1. Divide the risen dough into 10 balls and flatten each. 2. Add 2 tbsp red bean paste and pinch closed. 3. Place seam side down, press the center slightly and rise 30 minutes. 4. Brush with egg and sprinkle with sesame seeds. 5. Bake at 350 F for 15 to 18 minutes.

Japanese Curry Pan

Curry pan is the savory cousin of anpan. Thick curry with beef, potato and carrot gets sealed inside milk bread dough, rolled in panko and baked until crisp and golden. Many Japanese bakeries fry them, but the oven version is easier and still wonderful. Make the curry a day ahead so it is thick and cold, which makes shaping simple. Leftovers from a pot of Japanese curry work perfectly here. Break one open while warm and the filling is rich, mild and comforting. Mild or hot for you?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 1 1/2 cups thick, cold curry with finely diced beef, potato and carrot, 1 egg beaten, 1 cup panko, 2 tbsp oil

How to make it: 1. Divide the risen dough into 10 pieces and flatten into ovals. 2. Fill each with 2 tbsp cold curry and pinch tightly closed. 3. Brush with egg and roll in panko mixed with oil. 4. Rise 25 minutes. 5. Bake at 375 F for 18 to 20 minutes until golden.

Japanese Milk Bread French Toast

Thick slices of Japanese milk bread soak up custard like a sponge, and the result is French toast that is creamy inside and golden outside. Cut the slices a full inch thick for that cafe look. Day-old bread works best because it holds together in the pan. Stack the slices with blueberries, banana and a drizzle of maple syrup for a holiday brunch. For a bigger spread, add a tray from these croissant brunch recipes. Keep finished slices warm in a 200 F oven. Syrup or powdered sugar?

You will need: 4 thick slices day-old milk bread, 3 eggs, 3/4 cup milk, 2 tbsp sugar, 1 tsp vanilla, pinch cinnamon, butter for the pan, maple syrup, blueberries, sliced banana

How to make it: 1. Whisk eggs, milk, sugar, vanilla and cinnamon. 2. Soak each slice 20 seconds per side. 3. Cook in butter over medium-low heat, 3 to 4 minutes per side, until set and golden. 4. Keep warm in a 200 F oven. 5. Stack and top with fruit and syrup.

Katsu Sando

Japanese convenience stores and cafes made the katsu sando famous, and it is the sandwich travelers come home dreaming about. A crisp panko pork cutlet sits between two pillowy, crustless slices of milk bread with sweet tonkatsu sauce and finely shredded cabbage. Soft bread and crunchy cutlet are a perfect match. Press the sandwich gently under a plate for a few minutes before slicing for neat edges. If you love that panko crunch, try crispy egg katsu too. Have you had one?

You will need: 4 slices milk bread, 2 boneless pork loin cutlets pounded thin, flour, 1 egg, 1 cup panko, oil for frying, 1/4 cup tonkatsu sauce, 1 cup finely shredded cabbage

How to make it: 1. Season the cutlets and dredge in flour, egg and panko. 2. Fry in 1/2 inch of oil at 350 F for 3 to 4 minutes per side until 145 F inside. 3. Drain and brush with tonkatsu sauce. 4. Layer cabbage and cutlet between the bread slices. 5. Press 5 minutes, trim the crusts and cut in half.

Tamago Sando on Japanese Milk Bread

The tamago sando is famous for good reason. Creamy egg salad, a pinch of sugar and soft Japanese milk bread make it deeply comforting. The secret is Japanese-style mayonnaise, which is richer and tangier than regular mayo, plus a splash of milk for silkiness. Pile the filling high so every bite is mostly egg. Keep it chilled until serving and pack it for picnics or lunch boxes. It fits right in with these easy Japanese dinners at home. Would you add a soft-boiled egg in the center?

You will need: 4 slices milk bread, 4 hard-boiled eggs, 3 tbsp Japanese-style mayonnaise, 1 tsp milk, 1/2 tsp sugar, salt, white pepper, soft butter

How to make it: 1. Separate the yolks and mash with mayonnaise, milk, sugar, salt and pepper. 2. Finely chop the whites and fold them in. 3. Lightly butter the bread. 4. Spread the egg salad thickly and top with bread. 5. Trim the crusts, cut in half and chill until serving.

Fruit Sando With Whipped Cream

Fruit sandos look like edible stained glass, and they are a beloved Japanese cafe treat. Strawberries, kiwi and mandarin segments are pressed into lightly sweet whipped cream between slices of soft milk bread, then cut to show a pretty cross section. Plan the cut first by placing the fruit along the line where you will slice. Chill them for an hour so the cream sets firmly. They belong on any list of cute Asian desserts. Which fruit would you tuck inside?

You will need: 4 slices milk bread, 1 cup heavy cream, 2 tbsp sugar, 1/2 tsp vanilla, 6 strawberries, 1 kiwi, 1 mandarin peeled

How to make it: 1. Whip the cream with sugar and vanilla to stiff peaks. 2. Spread cream thickly on 2 slices of bread. 3. Arrange the fruit along the cutting line and cover with more cream. 4. Top with bread, wrap tightly and chill 1 hour. 5. Trim the crusts and slice through the fruit.

Pull-Apart Garlic Knots With Japanese Milk Bread Dough

Japanese milk bread dough tied into little knots and brushed with garlic butter is a side dish that steals the show. They bake up soft, with tiny crisp edges where the butter pools in the pan. Toss them with parsley and Parmesan while still hot, then let everyone tear off their own. Serve them with spaghetti, soup or a big salad. If you like easy, pillowy breads, no-knead focaccia is another winner. Make the knots ahead, chill them on the pan and bake when guests arrive.

You will need: 1 batch milk bread dough (made as in the classic loaf above), 4 tbsp butter melted, 3 garlic cloves minced, 2 tbsp chopped parsley, 1/4 cup grated Parmesan, flaky salt

How to make it: 1. Divide the risen dough into 16 pieces and roll each into an 8 inch rope. 2. Tie each into a knot and place close together in a greased round pan. 3. Rise 30 minutes. 4. Bake at 350 F for 18 minutes. 5. Brush with garlic butter and sprinkle with parsley, Parmesan and salt.

Matcha Swirl Japanese Milk Bread

This loaf looks like a work of art when you slice it. Half the dough is tinted bright green with matcha powder, then the two doughs are stacked and rolled into a spiral. The flavor is gentle and slightly grassy, lovely toasted with butter and honey. Use culinary grade matcha for good color without bitterness. Wrapped in parchment and twine, it makes a beautiful hostess gift. Matcha fans can bake a batch of snowy crinkle cookies next. Would your family try green bread?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 1 1/2 tbsp matcha powder

How to make it: 1. Divide the dough in half and knead the matcha into one half. 2. Rise both 1 hour. 3. Roll each into a rectangle, stack them and roll up into a log. 4. Set in a greased loaf pan and rise 45 minutes. 5. Bake at 350 F for 30 to 35 minutes.

Chocolate Japanese Milk Bread Buns

Add cocoa powder to Japanese milk bread dough and it turns into soft, dark buns that taste almost like cake. Fold in chocolate chips, shape into rounds and finish with chocolate shavings once cooled. Kids love them in lunch boxes, and a split bun toasted with butter is a small morning luxury. Use Dutch-process cocoa for deep color. They are a perfect fit with these make-ahead school breakfasts. Bake a double batch and freeze half. Would you eat these for breakfast?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 3 tbsp cocoa powder plus 2 tbsp extra milk, 1/2 cup chocolate chips, 1 oz chocolate for shaving

How to make it: 1. Add the cocoa and extra milk with the dry ingredients and mix as usual. 2. Knead in the chocolate chips. 3. Rise 1 hour, then shape into 10 round buns on a lined sheet. 4. Rise 30 minutes. 5. Bake at 350 F for 16 to 18 minutes, cool and top with chocolate shavings.

Thanksgiving Cloverleaf Rolls

If your family argues over the last roll at Thanksgiving, these will settle it. Shape the dough into three small balls per muffin cup for classic cloverleaf rolls that pull apart in petals. Brush with honey butter right out of the oven. Make them a day ahead and rewarm in foil at 300 F for 10 minutes, because Japanese milk bread rolls stay soft overnight. Want more options for the bread basket? Browse these soft Thanksgiving dinner rolls. How many will you bake?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 3 tbsp butter melted, 1 tbsp honey

How to make it: 1. Divide the risen dough into 36 small balls. 2. Place 3 balls in each greased muffin cup. 3. Rise 30 minutes. 4. Bake at 350 F for 15 to 18 minutes. 5. Brush with honey butter while hot.

Ube Swirl Milk Bread

Ube is a purple yam from the Philippines, and it turns milk bread a stunning violet with a sweet, vanilla-like flavor. Filipino bakeries swirl it with ube halaya, a sweet yam jam, for loaves that are as pretty as they are delicious. Look for ube extract and ube jam at Asian markets. Slice it thick and toast it with butter. A loaf this colorful belongs on any list of bucket list desserts. Have you baked with ube before?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 1 tsp ube extract, 1/2 cup ube halaya (ube jam)

How to make it: 1. Add the ube extract to the wet ingredients and mix as usual. 2. Rise 1 hour. 3. Roll into a rectangle, spread with ube jam and roll up. 4. Place in a loaf pan and rise 45 minutes. 5. Bake at 350 F for 30 to 35 minutes.

Honey Butter Japanese Milk Bread Sandwich Loaf

Sometimes the simplest bake is the best. This tall sandwich loaf is plain Japanese milk bread brushed with honey butter as it cools, giving the crust a gentle sweet shine. It is perfect for everyday sandwiches, toast and lunch boxes, and it may spoil your family for store-bought bread. Slice it with a serrated knife once fully cool for neat slices. For even more flavor, spread on one of these easy compound butters. Will you ever buy sandwich bread again?

You will need: 1 batch milk bread dough (made as in the classic loaf above), 2 tbsp butter melted, 1 tbsp honey

How to make it: 1. Make the dough and rise 1 hour. 2. Divide into 4 balls, roll each into a log and set side by side in a loaf pan. 3. Rise 45 minutes until domed. 4. Bake at 350 F for 30 to 35 minutes. 5. Brush with honey butter while warm and cool fully before slicing.